One obvious limitation to the variety and diversity of mixing is the number of traditional kinds of spirits there are. There's gin and rum and bourbon and scotch and brandy and vodka and tequila, any one of which provides a firm platform for the exploration of tastes and combinations. Still, one often senses the monotony of this limited panoply of historical precedents. One may expand this range a bit by using aperitifs or fruit drinks as bases, but then we're straying into punches and coolers and toddies--not cocktails. Cocktails as such deserve to have their own categorical purity, which we should respect.
So, in the round-robbin of shifting alternatives, here are five more, some so new they don't even have names.
This one is a delicately spiced number. You don't see apple liqueur used much in popular recipe books, and I can't think why. Apple flavor, especially the crisp "green" side, makes perfect sense in a drink. Maybe the association with apple juice is somehow wrong. Gin is a flavored spirit, and here the delicate herbs in the gin mate with the apple and Genepi aperitif to make a very sophisticated flavor, "dried out" by the lime.
3 part Boodles gin
1 part apple liqueur
1 part Genepi des Alpes
1 part fresh lime juice
Shakes and served up in very cold cocktail glasses.
Exotic ingredients are making a comeback in the liquor business. Today, you can find "bitters" in dozens of flavors, and other kinds of special ingredients are appearing too. Here, I use black burnt sugar syrup (which is a little like clarified molasses) to lend a bit of down-south sweetness to a classic dark rum arrangement. No one would be surprised or embarrassed to be served this in New Orleans or Key West on a hot afternoon in late summer.
2 parts dark rum
1 part puerto rican rum
1/3 part black burnt sugar syrup
1/3 part blood orange liqueur
1/3 part cinnamon liqueur
1 part fresh lemon juice
Swirled and served on the rocks, or up, with or without an orange or lemon peel floating on top.
This one is very seductive, but the optional addition of vanilla-almond syrup is hard to settle. I first made it with, and it seemed a trifle too sweet, but when I made it without, it seemed comparatively dry. I think maybe just reducing the amount to half a teaspoon of syrup might be the trick. The ginger with the parfait d'amour (a proprietary flavor that's in the orange family, but is more complex than that) is really a revelation.
3 parts golden rum
1 part parfait d'amour
2/3 part ginger liqueur
1 teaspoon vanilla almond syrup (optional)
1 part fresh lemon juice
Shaken and served up.
Here again, the use of the burnt sugar syrup, alters in a good way the effect of the traditional Peychaux bitters. Galliano goes well with lots of other flavors, and here it deepens the quality without diverting it. This one, like the dark rum recipe above, is inspired by Southern hospitality and charm, which you can experience second-hand just by drinking this drink!
4 parts Jack Daniels sour mash whisky
1 part Galliano
1.5 parts fresh lemon juice
1/3 part burnt sugar syrup
four dashes Peychaux Bitters
orange peel + 1/2 teaspoon orange juice
Swirled and served up.
This last perhaps doesn't fully qualify as a cocktail, since it's based on an aperitif--dry vermouth--instead of a straight spirit. Still, especially for the ladies, it's the perfect Summer cooler, which can be served up or on the rocks, and of course it's a weaker drink, so less dangerous or inebriating. Not that I worry too much about that, since I rarely have more than one drink at any given time. I've nick-named it the "punch drunk" since it's really sort of a punch, but will not make you "drunk."
2 parts dry vermouth
1 part compari
1 part triple sec
1 part lime
1 1/2 part soda
On the rocks, or up if you prefer.