Picture via burlesquebaker.com It is not necessary to mix different spirits in cocktails. Or let's be a bit more pragmatic - you should not mix different spirits in cocktails. Some people would argue, that there are vintage recipes, which suggest to use 2 or sometimes even 3 and more different spirits (think about punches). And this is what this post is all about. Spirits in the past, were very different as spirits today. Most rum, whiskey, gin (...) were far rougher, less refined than today. In this case, mixing two spirits together came handy- a rum, which tasted quite "rummy", but was also quite rough, really benefit out of a brandy with more refined notes. Fortunately nowadays the picture has changed. Rums often have a finish, which can be described as "cognac-like". And most bars also have sufficient products to chose from. Hence the question is no more: how to make the drink palatable, but: which brand/product do I use, to accomplish t...