COCKTAIL RECIPES HOW TO

The need to satisfy your craving led the way to transforming the low ABV Americano into the paradigmatic Negroni. Why it’s a classic: “Thank you Count Camillo Negroni for acquiring a taste for strong liquor while working as a rodeo clown in America. Ingredients: Campari, sweet vermouth, ginīackstory: Cocktail historians have tried to track down the Negroni Zero for decades, but the still most-repeated story (possibly apocryphal) is that Count Camillo Negroni once asked a Café Casoni bartender to improve his Americano (Campari, sweet vermouth, and club soda) by using gin instead of soda water. A bit of a “bartender’s handshake” back in the day, the drink is rife for creating inventive variants, thanks to its equal parts sweet, bitter, and boozy, and played a crucial role in our modern cocktail revival. Here are 10 cocktails you should be making at home. With less than a dozen different bottles, some decent ice, and glassware-and quick insights from Laboy on why these drinks remain classics that we still sip today-you too can become a competent at-home mixologist. Sometimes all it takes is the ability to squeeze a few limes or pour a mixer until you’re happy with the ratios. Still, his favorite drink to whip up at home remains the humble Negroni.Īs Laboy will tell you, it’s not too hard to celebrate many time-tested classics in your very own home. As the cocktail and beverage director at Bottle & Bine in midtown Manhattan, he presents a cocktail menu heavy on culinary ingredients and experimental flourishes, like an entire subset of “butter-washed” cocktails. Moses Laboy is one such bartender who has mastered the past, while continuing to play in the present.

COCKTAIL RECIPES HOW TO

Don’t know how to whip up a flawless Manhattan or Martini? Then maybe you shouldn’t be selling your ten-ingredient car-crash of a cocktail for $15 a coupe. Why? Because these drinks have been honed so perfectly over the years, they never go out of style. In fact, even the most avant-garde, smoked and foamed, molecular gastro-cocktail bars are still expected to tip their caps to the classics. A Russian-inspired take on lemonade from the NYC vodka bar, Pravda.While today’s tweezer-wielding chefs often steer clear of old-timey dishes like Beef Wellington and Baked Alaska, mixologists still revel in the past.

Leninade: Citrus vodka, mint, lemon juice, grenadine, simple syrup, Sprite.

A tall cool cocktail from the NYC Indian restaurant, Tabla.

Watermelon Mojito: Rum, mint, watermelon, lime juice, simple syrup.

The Cuke: Gin or vodka, mint, cucumber, lime, sugar, club soda.

Lillet Sin: Lillet Blanc, mint, lime, fresh ginger root, and club soda.

The addition of the bitter herbal liqueur, Fernet-Branca, takes the old classic in a new direction.

Pimm’s Italiano with Mint Lemon Fernet-Branca: Pimm’s, Fernet-Branca, mint, cucumber, lemon, topped up with ginger ale.

(If you’re lucky enough to have access to fresh borage, slip in a leaf of that too!)

Pimm’s Cup: The herbal-flavored, gin-based liqueur, Pimm’s topped up with ginger ale, 7UP, or sparkling lemonade, and generously garnished with fresh fruits, vegetables – and mint.

Like a mint julep with fruit (see pic below).

Peach Whiskey Smash: Bourbon, mint, fresh peach slices, simple syrup, water.

Bourbon, sugar, fresh mint leaves, and crushed ice.

Mint Julep: The ultimate mint cocktail.

Cocktail recipes