Martinis last month we delicately stirred on ice to control how much water diluted the drink. Our goal with sours on the other hand is not just to chill and lightly dilute it with water, but to aerate it so we get that nice frothy cold foam on top. Ideally you’ll want some type of tin shaker, because the metal will chill from the ice and in turn help chill your drink with less water melting in it.
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11. The Daiquiri: The Seasoning
Citrus garnishes are pretty self-explanatory. Mmmm fruit. You can smell it, you can squeeze it in your drink for more juicey fun, you can just eat it and have mini plastic sword fights with your co-drinkers. What’s not to like.
10. The Daiquiri: The Balance
Fresh squeezed fruit. Not always available to pirates, but usually in stock at ye ol’ grocer. Since each piece of fruit you buy can vary significantly from sweet to sour, bitter or tart, the proportions you use and how much sweetener you add will vary a little for each drink as well. (oh darn, taste testing again)
9. The Daiquiri: The Corrrre; it be Rum!
Rum’s history begins in colonial times in the Caribbean where the islands were prized for agricultural resources, particularly sugarcane. Once the sugar was refined and shipped off, the locals were left with the unglamorous industrial by-product of molasses.
8. The Martini: Bonus Round!
Bond always ordered his Martinis shaken. Why? Obviously we want the cocktail chilled, but depending on your drink you also want to add just a little water to get the flavors to blend. Shaking is good for some drinks and keeps them cold, but tends to leave a lot of ice chips in a Martini, watering down an already mildly flavored drink.
7. The Martini: The Seasoning – Garnishes
Garnishes can be as dainty as a dehydrated pineapple slice, or a full on cheeseburger meal (I’m looking at you, bloody maries). Sure we “eat with our eyes first” and it’s fun to play with food on a plastic sword, but the garnish’s main purpose is to provide additional complementary aromas and mild seasoning, just as the bitters did to the Old Fashioned.
6. The Martini: The Balance
The balance for a martini is “aromatized” or “aperitif” (nice-smelling, flavored) wine. Classically dry vermouth like Dolin, but it could be any number of other things. Unlike the Old Fashioned, the proportions of aromatized wine to liquor used to balance a Martini are completely up to you when ordering.
5. The Martini: The Core
It’s been said that anything you can fit in a martini glass can be called a martini. But today we are going to explore the classics, not 90’s strawberry syrups, as delicious as they may be. While other cocktails are defined by the strong flavors of mixing many ingredients, the martini is a study of intricate details.
4. The Old Fashioned: Bonus Round!
Now that we know an Old Fashioned recipe follows the 2oz. core booze, 1-3 teaspoons of a balancing sweetener, and 2 dashes of seasoning bitters pattern, you can now swap and replace anything you want!
3. The Old Fashioned: The Seasoning
Bitters are like adding in pepper and spices. They’re typically made from macerated barks, roots, herbs, and dried citrus soaked and concentrated in high proof alcohol. So a little goes a long way, like vanilla extract. 2 dashes usually does the trick.
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