This post is all about drink categories. Why I don't call it cocktail categories? Simply because cocktails originally were one respective category. Having in mind, that the idea is, about creating new drinks [or new drink variations], I am focussing on the most adaptable recipes.
Sours
Sours are the work horse of all drinks. They are usually unfortunately not very high regarded - though if made properly, they can be a revelation in mixology - in the culinary world I would compare them with burgers/sliders.
There are different subcategories - which need to be mentioned:
- Sours
- Classic Sour
- The archetypal classic sour is a Whiskey Sour
- I prefer the proportions 4+:2:1 [spirit:lemon juice:rich syrup]
- 1/2 egg white can be added for an amazing frothy sour
- Spirits should be at a slightly higher proof - ca. 45% abv and more
- Has to be shaken very long and strong
- Fine straining is optional
- Sours only conventional strained have a lot of ice chards in them - that means, that these ice chips are melting on the tongue - which gives a great sensation - his however also means, that the drink becomes more diluted after longer time.
- Sours fine strained, usually are less frothy and don't have the special sensation. But they keep less diluted for a longer time.
- Presentation:
- Modern style: whiskey tumbler / old fashioned glass on the rocks [look for big ice cubes]
- Old style: In a sour glass [resembling a stemmed port nosing glass] served up
- Unusual style: In a cocktail glass [only classic Daiquiri].
- Sweet Sours
- One of the better known sweet sours are the Amaretto Sour - but also Melon Sours, Apricot Sours are popular
- Preferred proportions 4+:2:1
- 1/2 egg white can be added for advanced froth
- Choose liqueurs with higher proof if possible
- Has to be shaken very long and strong
- Fine straining is optional
- Presentation: in a whiskey tumbler on eh rocks
- New Orleans Sours [after Gary "Gaz" Reagan]
- Medium cocktails, using bitter orange liqueur instead of rich syrup
- Very popular variations are: Margarita, White Lady or the Sidecar
- Due to the extra alcohol of the bitter orange liqueur, it is more suitable for lower proof spirits [ca. 40%].
- Has to be shaken rather long and strong
- Fine straining is optional
- Presentation: cocktail glass
- There is a lot of controversy of calling these drinks "sours" - most modern drinks resembling sours - due to their sweet and sour ingredients. Personally I prefer to see them as Medium Cocktails - which enables one to exchange the bitter orange liqueur part, without the need of calling it different...
- Fizzes, Collinses and Rickeys
- These categories are similar to sours, however contain club soda
- Fizzes contain a little bit club soda
- The most common Fizz is a Gin Fizz
- They are served in a small highball [rialto tumbler]
- Benefit very much of the addition of egg white
- Preparation as a sour - with the difference, that club soda is added at last.
- Less ice - used ice out of the shaker can be utilized.
- Collinses contain a lot of club soda.
- The most common Collins is a Tom Collins [gin]
- Proportions are the same as sours, fizzes.
- Usually built up in a glass with ice cubes.
- Large collins glass >40 cl.
- Rickeys
- The most common Rickey is a Gin Rickey
- Rickey's are similar, but not quite like collinses
- Lime is used instead of lemon - and the lime shell shall remain in the guest glass
- A normal highball glass should be used [ca. 30-35 cl]
- A classic Rickey is also served with a lemonade spoon, that the guest can even more squeeze the lime to extract more juice and more oils
- Rich syrup might be served separate, to allow guest to sweeten to his/her taste.
- Highballs
- Highballs are drinks, in high tumblers [...], which combine a spirit with carbonated sodas.
- The most common highballs are Cuba Libre, Horses Neck, Paloma, G&T
- Pieces of citrus [which can be squeezed in by the guest] might be added
- Bitters might be added
- 4 - 6 cl spirit should be the base - and filled up with max. 15 cl soda
- Old Fashioned's
- Originally "the" way to create cocktails
- Ingredients are:
- Spirit [> 6 cl] - original base spirit is Rye
- Sugar [white sugar cube originally]
- Aromatic bitters
- Water [from dilution of the ice]
- Very ritual preparation is anticipated
- One of the most important cocktails in all times!
- Built in a whiskey tumber/old fashioned glass on the "used" ice cubes
- Cocktails
- Dry Cocktails
- Most popular dry cocktails are Martini Cocktail Extra Dry and the Manhattan
- Typical "new fashioned" cocktails from the late 1800 and early 1900
- Drink contains spirit, wine aperitif [often vermouth] - optional bitters
- Usually stirred
- Served in a cocktail glass
- Garnishes are minimalistic citrus peels or skewered condiments
- Usually served as aperitif or "blue hour drink"
- Medium Cocktails
- Most popular medium cocktails are Classic Margarita, Daiquiri, Sidecar, White Lady, Sex on the Beach
- Often referred as New Orleans Sour [if sweet component is bitter orange liqueur]
- Usually shaken
- Correctly served in a cocktail saucer
- Ingredients are:
- Spirit
- Citrus juice
- Liqueur or cordial
- optional egg white / bitters
- Sweet Cocktails
- Can be divided into two different categories:
- Classic two-component sweet cocktails
- Most popular are Black Russian, Godfather
- Ingredients:
- Spirit
- Liqueur
- Optional floats [cream]
- Usually built in a whiskey tumbler
- Creamy three+ component sweet cocktails
- Most popular are Brandy Alexander, Grasshopper
- Ingredients:
- Spirit/liqueur
- Liqueur
- Cream
- Optional fruit juices
Stay tuned for the second part of Drink Categories - please do not hesitate to comment, if you have questions or if you have a different opinion about anything written here...
Comments
Post a Comment