When it comes to selecting a cocktail at a bar or restaurant, patrons are presented with numerous choices. They can stick to their tried-and-true favorites, knowing they'll be satisfied, or they can embrace the thrill of experimentation by trying something entirely new. While the latter option might appear intimidating at first, there's no need to navigate it alone. Seeking insights from those in the know can be a valuable way to ensure you choose a cocktail that aligns with your taste preferences. And who better to seek guidance from than the bartenders themselves, the experts in crafting alcoholic beverages?
To shed light on the preferences of these connoisseurs, we reached out to bartenders and mixologists, asking them to divulge their preferred cocktails. Here, we present a glimpse into their personal drink selections, spanning from timeless gin-based classics to cherished bourbon concoctions.
1) The Customizable Martini
Shaken or stirred, the martini remains a beloved classic. Pam Wiznitzer, a mixologist and beverage consultant for The Cocktail Guru, praises its versatility. She explains that the martini can be customized to suit any drinking moment. You can opt for a lower alcohol by volume (ABV) version with a 50/50 split of gin and vermouth. Or you can add a cocktail onion to make it a Gibson. Wiznitzer also suggests the option of toggling between vodka and gin as the base, or even combining them both for an epic Vesper Martini.
2) The Timeless Daiquiri
For Kyle Brown, bar manager at Customshop in Charlotte, NC, simplicity is key when it comes to the daiquiri. He appreciates the classic recipe, which calls for rum, lime, and sugar, and emphasizes the importance of using fresh ingredients. Brown believes that the execution, including fresh juice, proper ingredient ratios, and adequate dilution, are fundamental aspects that contribute to the enjoyment of this cocktail.
3) The Fancy Free
Free If you're a fan of Old Fashioneds, the Fancy Free cocktail may pique your interest. This bourbon-based drink substitutes the sugar with maraschino liqueur, such as Luxardo. Kyle Brown explains that this substitution gives the Fancy Free a richer and slightly boozier feel. He also notes that, towards the end of the night, he tends to prefer stiffer drinks that ensure he stays hydrated.
4) The Classic Negroni
The Negroni, traditionally made with gin, Campari, and sweet vermouth, is hailed as the perfect drink by Drew Childers, partner and bartender at Harold's Cabin in Charleston, SC. He describes it as equal parts bitter, savory, and sweet, creating a satisfying combination. Bartender and founder of Cocktail Society, Timo Torner, appreciates variations of the Negroni and reveals that many bartenders have their own secret recipes. Torner is currently enjoying a Negroni made with Mezcal, a smoky agave spirit, which adds a unique twist to the classic recipe.
5) The Boulevardier
Similar to the Negroni, the Boulevardier features Campari and sweet vermouth, but the main difference lies in the choice of liquor. Instead of gin, a Boulevardier incorporates bourbon or rye whiskey. Erick Castro, bartender and owner of San Diego's Polite Provisions, prefers building his Boulevardier over a large ice cube, allowing the flavors to evolve and intensify with each sip.
6) The Complex Black Manhattan
Laura Reidy, a hospitality industry veteran, recommends the Black Manhattan for those seeking depth and complexity. In this variation of the classic Manhattan, sweet vermouth is replaced with an amaro, adding a touch of bitterness and herbal notes. Reidy highlights the pleasure that comes from appreciating bitter and herbaceous flavors, which are well represented in this cocktail.
7) The Refined Whiskey Highball
Laura Reidy explains that the Whiskey Highball may seem simple, but its quality depends on the ingredients and presentation. As there are not many ingredients to hide behind, each element must be of top-notch quality. Reidy describes her perfect Whiskey Highball as being served in a beautiful glass, with see-through ice, Japanese whiskey like Suntory Toki, and high-quality soda water like Topo Chico or Q Mixers soda.
8) The Last Word
The Last Word cocktail, served at the Detroit Athletic Club in 1915, is a pre-prohibition gem. This gin-based drink combines gin, green Chartreuse, maraschino liqueur, and freshly squeezed lime juice. Eryn Stutts, bartender and owner of PAKT Restaurant in Kingston, NY, adores the Last Word for its vibrant green color and its perfect balance of sweet and tart flavors.
9) The Vibrant Paper Plane
Invented in 2008, the Paper Plane cocktail has been described as a riff on the Last Word, despite not sharing any ingredients. This red-orange concoction features bourbon, Aperol, Amaro Nonino, and freshly squeezed lemon juice. Nick Kanakaris, beverage manager and sommelier at Sergeantsville Inn in New Jersey, appreciates the versatility of the Paper Plane, as it can be enjoyed both in summer and winter. The light and refreshing aspects make it ideal for summer, while its heavier profile suits the winter season.
10) The Refreshing Eastside Rickey
Josue Castillo, beverage director of Boston's Next Door Speakeasy & Raw Bar, recommends the Eastside Rickey as a fresh and enjoyable summer cocktail. This delightful drink combines gin, fresh lime juice, simple syrup, mint, cucumber, and soda water. Castillo believes that even those who don't typically enjoy gin will change their minds after trying this invigorating concoction. The combination of mint, cucumber, and soda water makes it a perfect choice for any day of the week.