Serious Cocktails: Where to Start?
It’s sometimes difficult to explain to casual observers, but as with enjoying many other parts of the culinary world, there’s a certain aspect of drinking well-made cocktails that borders on rapture. And as with anything that brings such pronounced joy, many fans can trace their enthusiasm to a particular “aha!” moment, when the proverbial clouds parted and the light came down, and all of a sudden their perspective on what’s good permanently changed.
But how to share that excitement with others? What’s a good way to try to create that sense of sudden wonder in a mixological virgin? This was the question posed to the larger online cocktail community for the most recent round of Mixology Monday; using the theme “The First Time," the event hosts from the Boston chapter of Ladies United for the Preservation of Endangered Cocktails, or LUPEC-Boston, asked cocktail enthusiasts for ideas on the perfect introductory cocktail that would not only reveal to a relative neophyte the appeal of a well-made drink but would also spark that flash of interest and excitement that would prompt further bibulous exploration.
The responses have been interesting. Some have suggested setting the bar fairly low, bringing beer or chardonnay drinkers into the fold with approachable beginner cocktails such as juicy vodka drinks or the once-ubiquitous Cosmopolitan; others suggested straightforward though unaggressive drinks such as classic daiquiris or margaritas; and still others set the bar higher, with more challenging though still basic drinks such as the whiskey-and-pineapple based Algonquin or the cognac-based Sidecar. Indeed, if there was any agreement on the perfect drink to serve someone who’s never had a good cocktail before, it was that there were so many options to choose from.
Which brings us to you. There are plenty of people with the cocktail bug, who think there’s nothing finer at 5:30 p.m. than a well-mixed martini, or who craft rafts of elaborate cocktails when friends come over on Saturday—and plenty of them hang out around these parts.
What’s your suggestion? If you have a guest who typically sticks with beer but is curious about stepping over to the cocktail side, what do you suggest as a drink that they’ll not only enjoy but will ask for the next time they come over? A thirsty world wants to know.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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15 Comments:
I think the best introductory cocktails are also the most straightforward- ones which the drinker can identify the components and think, "Hey, this is actually pretty good all mixed up." The classic Daquiri is the perfect example: rum, lime, and sugar, and everyone's familiarity with the blended kiddie version will make them feel like a grown-up while they drink the real deal.
DanielJ at 6:19PM on 03/11/09
i dont know if this classifies as a cocktail, but is a mixed drink. my first taste of liquor was in a rum-n-coke, which so far i havent ever met any who did not like it.
listener at 6:50PM on 03/11/09
The classic margarita -- 1/3 good tequila, 1/3 orange liqueur, 1/3 fresh squeezed lime juice, shaken with ice -- is a great start. A fancy salt (habañero, kaffir lime, lemon zest) gives it a nice touch without adding lots of syrup or froufrou crap.
It's still a real cocktail, but it's accessible.
johnmccollum at 7:10PM on 03/11/09
You can't really beat classics like the martini (gin only please!) and the manhattan, but only if they're well made. If you mix with fruit juices make sure they're fresh; it pays not to skimp here. Also, try to steer clear of vodka as its sole purpose is to be as minimally invasive as possible. Cocktails try to marry the flavors of mixer with liquor, not drown them out. That being said, pick a semi-decent bottle of booze to mix--no need to go all-out, top shelf (though if you are so inclined by all means go for it)--something palatable, something you wouldn't see four steps into a frat house.
gaucholoco at 7:18PM on 03/11/09
I'm reading Drink by Iain Gately and he goes into the origins of the word cock-tail and what it meant. Originally it was whiskey (or other unpalatable booze), water, sugar, and bitters. I think there were a lot of lost recipes from back in the day that use those four simple ingredients -- not only for the cocktails themselves, but for the bitters as well. Maybe a future round of MIxology Monday could be on old-timey cocktails just to see how far we've come.
BrianPrestonCampbell at 7:46PM on 03/11/09
I agree with DanileU: I think the key to making "gateway cocktails" is to know your guests and what kind of alcohols they enjoy. Then make something simple to show them how easy it is to elevate what is already somewhat familiar.
For example, I often make whiskey sours using a good straight Kentucky bourbon, fresh lemon juice and grade B maple syrup, shaken with ice. My friends will recognize the combination immediately, but also recognize the immense difference that lies in the details (there's no contest between a jack-and-triple-sec+water whiskey sour at a standard bar and a freshly made bourbon sour mixed at home).
Classic martinis and Manhattans do do quite well if they're made properly. Dark and Stormy and scotch and ginger were actually my first cocktails and are still impressive in their simplicity. St. Germain does wonders as the "intangible" as an addition to many basic drinks and is another easy to way to show a beginner how easy it is to refine a cocktail (especially those who haven't yet weaned themselves off their sweet teeth).
theeatenpath at 10:23PM on 03/11/09
mojitos or caipirinhas! oh god, yum.
julie719 at 10:33PM on 03/11/09
A horse's neck! It puts a touch of art on the cocktail, and it's delicious! I made the mistake of trying martinis as my own intro... I tried about 5 times before I realized I'm just not a martini guy.
alexholyk at 11:59PM on 03/11/09
I just had the most fabulous margarita made by my neighbors who have not forgotten their college party days (and are helping contribute to mine)
Margarita:
One can of limeade (yeah, the kind in the freezer section)
now use this can as a measuring cup for the rest of the ingredients:
One can full of Corona
One can full of Sprite
One can full of Tequila
Add ice and enjoy! (I'm not sure now good it would be blended because the beer and sprite add a nice bubbly texture that I think the blending would reduce).
veggieout at 11:18AM on 03/12/09
oh and a touch of grand marnier is nice too!
veggieout at 12:28PM on 03/12/09
This post is about me. I'm a huge beer fan, and enjoy sparkling wines, but basically don't know anything about cocktails. A friend of mine was in the same situation, so we recently went to Eastern Standard in Boston where we sampled the following: Tom Collins, Perodista, Raspberry Fizz, Mint Julep, Aviator, and Absinthe and Old Lace. My favorite by far was the Tom Collins, refreshing and reviving, it tastes of heritage. I could tell why it was a classic. The mint julep was far too strong for either of our tastes. The fizz and absinthe were delicious but more desserts than cocktails. The other two were both delightful but I think maybe unique to ES. I ended the night knowing that I can always feel safe ordering a Tom Collins, and with a new sense of confidence in exploring cocktails and asking questions of the bartender.
thecynthesizer at 12:41PM on 03/12/09
I think the best thing to do is to find a good bartender and just get the person to try a few classics. I've had great success with olive lovers and dirty gin martinis, made by the right bartender.
A nice homemade drink is always nice, but nothing can beat a good experienced and well stocked barkeep.
jaschang at 12:58PM on 03/12/09
Start with the classics, use good quality spirits and mixers. You can't go wrong wit a well made Gin & Tonic.
Scoggdog at 4:28AM on 03/13/09
The Darb - I found this recipe in a blog called Drink Dogma and I have fed it to several wine cooler and beer drinkers with great success. Its equal parts gin, dry vermouth, apricot liquour and lemon juice. The great thing about this drink is confirmed martini drinkers like it as well, so its good for a mixed crowd.
camelton at 5:49PM on 03/14/09
I think you could do a lot worse than a Bronx- it's a drink you can give to someone who claims to dislike both gin and vermouth; after they taste it, you can tell them what's in it, and give a quick, quick, quick explanation of why an extra dry martini made with whatever garbage is in the well isn't the best introduction to gin. I mean, it shows off the mixability of gin, and there's some of that magic of the botanicals mingling, but it's still comfortably orange juice-y for a novice.
I see the reasoning behind things like margaritas and daiquiris, but I don't see those as really opening a lot of doors; I think you'll just maybe get compliments for making a nice version of something familiar, which will be forgotten as early as the next time high fructose corn syrup, citric acid, and Cuervo Gold meet in a blender.
Kilbeggan at 4:58PM on 03/15/09