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If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of h
by antognini 1y ago
If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of how cocktails are structured and why they work. Once you start to understand the structure of the major cocktails it makes it a lot easier to understand how you can play with the ingredients and make something new.
For instance, tons of cocktails fall into the "sour" category. They usually have proportions of 2:1:1 or 3:1:1 of a liquor, a sour, and a syrup. If you have rum, lime juice, and simple syrup it's a daiquiri. Swap out the lime juice for lemon juice and the rum for whiskey and you get a whiskey sour. Swap out the simple syrup for honey syrup and you get a Gold Rush. Use tequila, lime juice, and a blend of agave syrup and Cointreau and you have a margarita. Gin, lime, and simple syrup is a gimlet. And so on.
Also, as others have mentioned, the quality of the ingredients and the brands often matter a lot. A Manhattan calls for whiskey, sweet vermouth, and bitters, but the choice of whiskey and vermouth makes a big difference in the character of the drink. (And if you are using old vermouth that has been sitting out on the counter for a few years, or making a drink with bottled lime juice, it's just not going to turn out all that good.)
https://cocktailswithsuderman.substack.com/ https://cocktailswithsuderman.substack.com/
- ReptileMan 1y agoMy rule of thumb for cocktails is - they were created to mask the flavors of shitty base liquors so this is what should be used. The best old fashioned comes from jim beam white label. Unless you use some really strong medicinal smoked whiskeys you probably won't be able to pick up much of the delicate flavors from the good stuff with so much syrup and bitters in it. and if you want to add complexity - just make a more complex syrup.
- 8note 1y agoyou can make cocktails with subtler adjuncts just fine. Tea bases are a bunch of fun
- omnimus 1y agoTo be fair Jim Beam is not that shitty. It’s cheap but there are way worse bourbons.
- kenanfyi 1y agoWasn‘t it Woodford Reserve? I think I never used Jim Beam for an old-fashioned.
- scott_w 1y agoYes and I don't know how they manage it but Woodford Reserve somehow makes the worst old fashioned money can buy. I find Wild Turkey makes a decent tasting old fashioned that you can make at home with not much knowledge.
- kingnothing 1y agoI'm not advocating to use limited release bourbons, but when 90% of your drink is the base spirit, you'll get a lot of value out of using a traditional top shelf bourbon vs well like Jim. Try a $40 bottle like Eagle Rare or Angel's Envy. There's not much syrup in a good old fashioned -- go with 2oz bourbon, a teaspoon of simple or good maple syrup, and a couple dashes of Angostura. Maybe a dash of black walnut bitters, too. The higher quality whiskey should be apparent.
- Karawebnetwork 1y agoWhen I treat myself to an expensive bottle as a treat, I go against conventional wisdom and use it at least once to make my favourite cocktails. While I agree that a simple bottle is best suited for cocktails, I can't remember an expensive base liquor ever spoiling a cocktail. For some, this is a waste because the premium taste takes a back seat to the cocktails, but often the result is better due to the subtle flavour profile of higher-quality spirits.
- FuriouslyAdrift 1y agoI recommend a high proof (bottled in bond or cask strength) rye in most whiskey drinks
- matsemann 1y agoMy second advice would be ice ice ice. A bartender uses copious amounts of ice. It's for a reason. If you make a mojito at home and just chuck two ice cubes in, you will either get waaayyy too much soda in when filling the glass, a too hot drink, too watered down etc.
- Avalaxy 1y ago> A bartender uses copious amounts of ice. It's for a reason. $$$$$$$$$
- matsemann 1y agoHehe. But where I'm from (Norway) it's only allowed to serve drinks with 40 cl (edit, I meant 4 cl heh) of liquor (with exceptions for international recognized cocktails). So if you were to get less ice you wouldn't get anything more for your money anyways. Except more soda water and a diluted taste.
- Barbing 1y ago>40 cl of liquor RIP all Norwegian drinkers [typo correction and conversion likely: 4 cl = 40 ml ≈ 1.35 fl oz]
- SOLAR_FIELDS 1y agoAlcohol is insanely expensive in Norway. Not the place to be if you are a big drinker
- pc86 1y agoIt's because of the insane taxes and government-owned monopoly on sales. But you'll still find apologists in this thread saying with a straight face that "it's actually reasonably priced" which is objectively false.
- 1y ago
- morberg 1y agoI find it really strange that the IBA list does no longer include the gimlet.
- dbl000 1y agoI also want to shout out The Sprits which serves as a book club for cocktails. Very good if you're just exploring. Each week you get a cocktail and a themed playlist to go with it, plus some other random musings. https://thespirits.substack.com https://thespirits.substack.com
- reverendsteveii 1y agoThis. As someone for whom food & bev was a career for 18 years and now it's a dedicated hobby Suderman is the Salt Fat Acid Heat of booze. It's graduating past memorizing recipes and into theory and framework. Also please God pour out that old vermouth, get a new one and put it in your fridge.
- moehm 1y ago> Also please God pour out that old vermouth, get a new one and put it in your fridge. Don't pour it out, but deglaze your pan the next time you cook.
- FuriouslyAdrift 1y agoVermouth, like wine, has a short shelf life once opened and really should be chilled to keep it's flavors.