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A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Steal this Cocktail

Perhaps one of the most difficult skills an aspiring cocktail maker can grasp is inspiration. Inspiration is the culmination of knowledge, skill and passion, and it only comes about through an understanding of ingredients, technique, and cocktail theory. There’s nothing more exciting and terrifying than standing in front of a bar with an empty glass and combining ingredients in a new and innovative way to make a satisfying cocktail. Therefore, you should be encouraged to steal from those that came before. Please note I’m not referring to outright theft of drinks, but using what is available to create new, interesting cocktails.

The difficulty lies in that innovation is the synthesis of knowledge. Knowledge and the ability to understand its component parts must be the basis of innovation, which means that a well stocked bar comes first. Obviously, if ingredients aren’t available, you’re not going to be able to make a cocktail with them. In addition to a well stocked bar, familiarity with each bottle is immensely helpful. Knowing that Calvados tastes like apples, spirit and woody notes and a hidden dimension of ‘apple tree’ or that Cynar is made from artichokes and yet tastes like honey and tobacco and a slight sulfury bitterness makes pairing ingredients that might have disparate primary flavors but complimentary secondary flavors easy. The understanding that Campari plus lemon equals pink grapefruit drives the Jasmine. This is not easily formalized. Writing tasting notes on cocktail ingredients can be useful at first, but at some point they become a crutch and inhibit beauty and the sudden strike of inspiration.

Recent Additions

  • Terminus — Islands Scotch, Amaro, Herbal liqueur, Orange bitters, Chocolate bitters
  • This is Not Berlin — Reposado Tequila, Mezcal, Cynar, Grapefruit bitters, Crème de Pamplemousse, Cinnamon syrup, Grapefruit peel
  • Pick Six #1 — Rye, Mezcal, Campari, Averna, Sweet vermouth, Amontillado Sherry
  • Base Camp — Bourbon, Islay Scotch, Dark Crème de Cacao, Allspice Dram, Orange bitters, Lemon peel
  • Louisiane and Maine — Rye, Sweet vermouth, Cherry Liqueur, Bénédictine, Bitters, Peychaud's Bitters, Absinthe, Brandied cherry

Recent Discussion

  • Re Hunting Rifle, 10 hours 59 minutes ago Shawn C commented:

    Solid 4+. BroVo Amaro #14 is a good sipper on its own, but I find it somewhat challenging to employ effectively in cocktails. In this drink the BroVo is center stage, but with a well-composed supporting cast. The drier hogo of the El Dorado 3 yr I used blended well with Jameson and the woody/nutty oloroso sherry; forming a chorus with the chocolate herbal of the amaro, linked by the subtle Banane du Bresil I chose. The chocolate bitters provide just the right amount of boost to BroVo's inherent chocolate vibe.

  • Re Black Sails in the Sunset, 1 day ago noirbot commented:

    Didn't have Coconut Rum, so blended Clement Mahina Coco liquor 50/50 with an aged rum, turned out quite nice. It's a good blend of sweet and bitter, and always novel to have a nearly black cocktail as a look.

  • Re Division Bell, 1 day ago Biff Malibu commented:

    Hovers right on the edge of too much astringency.

  • Re Painkiller, 2 days ago Pimp Daddy commented:

    Pusser's version: 4 oz pineapple juice, 2 oz Pusser’s rum, 1 oz orange juice, 1 oz cream of coconut

  • Re Talisman, 3 days ago Shawn C commented:

    Quite good and simple. I used Laphroaig 10 yr. The oxidized woodiness of the the dry oloroso sherry bridges the peat essence of the Scotch to the orange bitter and sweet flavors of the amaro. Varying the Bigallet vs. the Scotch could easily balance this cocktail toward individual tastes.