One of my Christmas presents this year was a beautiful stainless steel cocktail shaker that begged to be put to good use. I enjoy going out for drinks but haven’t thus far made cocktails at home, not knowing exactly where to begin exactly. Vintage cocktails are so interesting and varied in flavor; some subtle, some hit you over the head. Tonight’s foray into cocktails began this afternoon at the local second hand store to pick up some glassware. When I said I hadn’t prepared drinks at home, I meant it. A friend of mine recommended buying glassware second hand because 1) It’s less expensive 2) You won’t be disappointed when you break a glass.
The formulas for tonight’s cocktails come from “The Ultimate Bar Book: The Comprehensive Guide to over 1,000 Cocktails” by Mittie Hellmich and “The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy” by Jim Meehan, illustrations by Chris Gall.
Before you begin make sure you polish your glasses and place in the freezer to chill. A properly chilled glasses enhance the experience. And make sure you have plenty of ice, more than you think you will need. I didn’t have a proper muddler so I improvised with the butt end of a wooden spatula. For measuring liqueurs in smaller quantities I used measuring spoons since my jigger didn’t have small increments.
1 oz. = 2 tbsp = 3o ml
.5 oz = 1 tbsp = 15 ml
.25 oz. = 1.5 tsp = 7.5 ml
2.25 oz. Plymouth Gin
.75 oz. Aperol
2 slices of cucumber
Muddle the cucumber and Aperol in a mixing glass. Add the gin and ice, then stir and fine strain into a chilled coupe (or any cocktail glass). Garnish with a lemon twist.
1.5 oz. Blended or Rye Whisky
.5 oz. Drambuie
.25 oz. Kirsch
Shake the ingredients vigorously with ice in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with a maraschino cherry.