
Boulevardier
- Bourbon
- Bitter Citrus Aperitif
- Sweet Vermouth
Or so says the Cocktail Codex. The Old Fashioned, the Martini, the Daiquiri, the Sidecar, the Whisky Highball, and the Flip. If you’ve ever step foot in a bar before, you might be inclined to disagree with that. But the fact is that these six “root recipes” describe pretty much every cocktail out there.
Rum, lime and sugar may date back to the Golden Age of Piracy, but it took iron miners in Cuba, not pirates, to turn it into this timeless drink.
Gin, and not vodka. Stirred, and not shaken. Vermouth, because it's delicious. A lemon peel, and no olives. And yes, wars have been fought for less.
Once poked with a red hot iron rod and served warm. Nowadays, you only have to contend with a whole egg.
Before any mixed drink started to be called a cocktail, this was the original Cocktail: booze, sugar, water and bitters.
Where the basic sour cocktail template meets the exotic curaçao orange liqueur, making for a complex, layered drink.
The seemingly simple combination of just whisky and water can be transcendentally delicious when mixed with the right attention to the details and technique.