#Margarita | Great Gateway | Agave Spirits

[xtruss]

Is The Margarita Actually American? A True Cocktail Classic, The Margarita Is A Great Gateway Into Agave Spirits.

— By The Thinking Drinkers | July 3, 2024

Open Seven Nights a Week, Cantina OK! Sydney is renowned for its distinctive take on the traditional margarita. Photograph By Dexter Kim

Other Than Straight Up, What’s The Best Way To Enjoy Tequila?

Easy. Have it in a margarita. It’s been one of America’s favourite mixed drinks for the past 10 years and it’s a stone-cold tequila, and mezcal, classic. What’s more, it’s a superb sip for summer, it’s simple to make and easy to drink — even if you’re apprehensive about agave spirits. You need, however, to let agave spirits into your life. They were the only spirits to see a rise in UK sales and last year.

Sounds Good. What Is It?

Depending on which bartender you ask, the margarita is a tequila twist on a sour, a sidecar or a daisy – all of which comprise of a base spirit, an acidic component (lemon, lime) and a sweet ingredient (liqueur). The first written recipe, published in a 1953 issue of Esquire, recommended an ounce of tequila, a dash of triple sec and lime or lemon juice — and purists argue that, aside from the addition of a salt rim, a true margarita shouldn’t veer away from this core trio. In this, its most classic form, it’s served either on the rocks, straight up or frozen.

Who Invented It?

Oh no. We were hoping you weren’t going to ask that. No other cocktail’s creation is mired in more mystery. All manner of theories abound — many of which, like the margarita itself, should be taken with a generous pinch of salt.

Several bars, either side of the Mexican border, claim to have been the drink’s birthplace, with some believing it was a Texan Drink, created in homage to either actor Rita Hayworth (whose real name was Margarita Cansino) or singer Peggy (Margaret) Lee in the late 1940s.

Another popular tale is of a Texan Socialite called Margaret ‘Margarita’ Sames who, while living it up in Acapulco, mixed Tequila with Cointreau before adding Lime and a Salt Rim. Known initially as ‘Margarita’s drink’, its popularity spread via her significant social network, which included John Wayne and Tommy Hilton, who added it to the cocktail menu across his Eponymous Hotel Chain.

While the marketing folk at Cointreau push Sames’s story, some hail bartender Carlos ‘Danny’ Herrera as The Creator, claiming he first poured the drink at a Tijuana Roadside Restaurant for a Young Dancer named Marjorie King. Danny served the drink to Majorie, who claimed she was allergic to every spirit other than tequila, in a Stemmed Glass Rimmed with Rock Salt and Christened it ‘Margarita’ — the nearest name in Spanish to Marjorie. When pressed on the exact date for when this happened, Danny wavered between 1947 and 1948. “Three things happen when you get old,” he said. “You lose your memory, and I can’t recall the other two.”

What If You Find Tequila And Mezcal, You Know, A Bit ‘Challenging’?

Just like the Martini and the Daiquiri, the popularity of the Margarita has seen it mutate. Some use additional or Alternative Ingredients, ranging from Chilli and Amaretto to Red Wine, Chartreuse and even Single Malt Scotch whisky.

The Tommy’s margarita, however, is the most iconic twist on the classic. Created in Tommy’s Mexican Restaurant in San Francisco in the late 1980s by owner, and, and Legendary Agave Aficionado, Julio Bermejo, it’s a slightly sweeter version (owing to the use of agave syrup instead of triple sec), which is served on the rocks.

Visitors to 400 Rabbits, Nottingham's first Mezcaleria, can enjoy authentic, reasonably priced agave spirits into the early hours. Photograph By 400 Rabbits

Ingredients:

50ml Ocho Blanco Tequila

25ml Pierre Ferrand Dry Curaçao

25ml Freshly Squeezed Lime Juice

Salt Flakes (Ideally Maldon)

Lime Wedge (Optional)

— Recipe For The Perfect Margarita By Agave Spirits Expert Jess Estes

Method:

Shake all the tequila, dry curaçao and lime juice vigorously in a cocktail shaker before double straining (running the mix through two strainers) into a rocks glass half-rimmed with salt, over cubed ice. Garnish with a lime wedge, if you like.

Where To Drink It?

1. Hacha, London. This awesome agaveria in south London’s Brixton Village is the spiritual home of the sensational mirror margarita. Designed by owner and bartender legend Deano Moncrieffe, it’s entirely see-through and made with the oils of red, white and pink grapefruits.

2. Tommy’s Mexican Restaurant, San Francisco. Hailed as the epicentre of agave spirits in the US and stocking more than 300 tequilas and mezcals, this iconic yet unassuming Mexican restaurant is owned by Julio Bermejo, who tirelessly campaigned for quality 100% agave tequilas in the 1990s.

3. Cantina OK!, Sydney. It’s all about the agave at this tiny, 20-person, hole-in-the-wall bar. Its legendary margaritas are made with hand-sourced tequilas and mezcals, hand-shaved ice and fresh hand-pressed lime juice.

4. 400 Rabbits, Nottingham. A cracking cocktail burrow inspired by Mayaheul, the Aztec deity of the agave plant, who was said to have birthed a bountiful brood of intoxicated rabbits. Expect fun times, knowledgeable staff and great drinks at reasonable prices.

— Published in Issue 24 (Summer 2024) of Food by National Geographic Traveller (UK).

[johnboothus]

We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic?

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

Cocktails such as the Old Fashioned, Martini, and Daiquiri — all indisputably classics — have been found on bar menus for over a century. Simplicity and balance lie at the heart of their enduring appeal. But considering the recent revolution in mixology, what are the new libations ready to challenge the dominance of old-guard cocktails like the Margarita and Manhattan?

To find out, VinePair reached out to beverage pros across the country to weigh in on what they consider to be the go-to recipes of the past several decades. From old-school cocktails updated with new flavors or techniques, to entirely new creations destined for greatness, keep reading to find out the modern classics that should be on every imbiber’s radar.

“There are cocktails that are simply old, and then there are those that are classics. You’ve got to differentiate between those two. But staying power is contingent on a variety of factors, from a catchy name to an iconic serve to an easy-to-replicate ingredient list. … Here is a short list of modern classics that can be reliably ordered around the world: Cosmopolitan – Toby Cecchini’s pink Kamikazee riff brought back V-shaped Martini glasses and helped make cocktails cool again; Penicillin – Sam Ross made Scotch cocktails cool again with this spicy, smoky, honeyed Whiskey Sour; Oaxaca Old Fashioned – Phil Ward’s brown and stirred homage to agave put the pioneering Death & Co on the cocktail map.” — Jason Cott, Managing Partner, Bedford Post Dining, Bedford, N.Y.

“The Paper Plane cocktail should stand out as an exceptional modern classic. Equal parts lemon juice, bourbon, Amaro Nonino, and Aperol make this a boozy, citrusy, and downright delicious beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Though it may already be considered a ‘modern classic,’ I would cast my vote for the Ultima Palabra. A riff on the classic Last Word (though some variations of the Ultima call for an additional juice component), mezcal takes the place of gin in a cocktail that really showcases the excellent versatility of the agave distillate.” — Carlos Baz, General Manager and Beverage Director, Goosefeather, Tarrytown, N.Y.

“Currently, I am also seeing a resurgence of tiki cocktails, which for a long moment were just considered the drink of your vacation, meant to be enjoyed on the beach or by a pool, but now we are seeing bars open that are fully dedicated to tiki cocktails and it isn’t just bottom-of-the-barrel spirits used to make them. It seems that cocktails are much like clothes and style — they all come back as trends at some time.” — Julie Masciangelo, Sommelier and General Manager, Il Posto, Denver

Donate: Il Posto Emergency Relief Fund

“The one definite modern classic cocktail is the Paper Plane. It does everything a good cocktail should; it’s lively and refreshing and can be used as an aperitif. … The ‘Naked and Famous’ comes in close second. The lime [juice] and yellow Chartreuse play nicely off each other, while smoky mezcal fills the palate and Aperol provides a bittersweet finish. Considering the variety of mezcal on the market, both home and professional bartenders can have fun experimenting. Try one mezcal that is lighter and vegetal with one drink and a fuller smokier mezcal on the next. Both cocktails are equal parts, making them easy to remember. Also, there’s something beautiful in the simplicity of an equal-parts drink. — Eddie Riddell, Bar Manager, Montelupo, Portland, Ore.

“The Gold Rush was one of the first cocktails to come about during the first years of the cocktail revolution. It’s gained a lot of traction over the past few years, and who can blame it? It’s a wonderfully simple and balanced cocktail that’s perfect for both warm and cold weather. It combines sweet and sour flavors with the warmth and structure of a well-balanced bourbon. It should be considered a modern classic based solely on its simplicity and balance. In an age where everyone is trying to show their creativity and artistic skill with cocktails, it’s important to remember that not everything has to be esoteric and experiential. A simple creation can sometimes speak the loudest, [and] that’s fundamentally what a Gold Rush is.” — Warren Koguc, General Manager, Thompson’s Bookstore, Fort Worth, Texas

“For me, the Jungle Bird is a definite modern classic. It always comes in a fun glass, with some delightfully crazy fruit garnish and a mountain of crushed ice. It’s about as tiki as one can get without having to find the time to go on vacation!” — Kit Still, General Manager, Main Street Tavern, Amagansett, N.Y.

“The Revolver is my first choice for modern classics. Starward Australian Whisky ‘Nova’ expression pairs amazingly with black coffee and orange bitters to bring everything to life. It’s an early-2000s drink from San Francisco. That’s been one of my go-to cocktails behind the bar whenever someone is looking for a ‘whiskey drink’ but has no idea what they want. And it’s a great gateway cocktail into many other fun things. It’s also my favorite batched cocktail to keep in the freezer at home.” — PJ Wagner, Bar Lead, Guild Row, Chicago

“I love the classic Boulevardier, which is whiskey, sweet vermouth, and Campari, and [I] modernized it using one of my favorite bourbons, Orin Swift’s The Burning Chair. The bourbon is combined with [Carpano] Antica Formula vermouth, orange bitters and orange blossom Aperitivo. The drink is then aged in oak barrels for 60 days.” — Al Fiorenza, Bar Manager, Cafe Chameleon, Bloomingdale, N.J.

“You can never go wrong with a Negroni. Talk about a cocktail that has so much room for creative influence. After spending time in Florence, Italy, its city of origin, I realized this carefully balanced cocktail can be customized to anyone’s taste. The Negroni is a timeless classic being reimagined again and again in cocktail bars around the globe.” — Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton, N.Y

“A Whiskey Sour – a classic one, with [a] dry-shaken egg white before the rest of the ingredients are added. I will only have mine with fresh lemon juice, and a nice rye whiskey, preferably Old Hamer Rye from West Fork Whiskey Co. I love it as a ‘modern classic’ because it has remained simple in recipe, but allows the opportunity for the drinker to choose their favorite whiskey or take a recommendation from their trusted bartender to add a dash of a sweet liqueur or drop of red wine for fun. New York gets the credit for the egg white addition, adding a nice soft foam fluff to top off the tart beverage.” — Lindsay Jo Whirley, Certified Cicerone and Culinary Arts Operations Manager, Newfields, Indianapolis

“It’s a little difficult to select a drink I think should be deemed a ‘modern classic,’ mostly because I’ve been trained in the classics, modern and otherwise, and I’m not sure how many of them are universally considered ‘classics’ in the bar community. … If I was to nominate a drink that perhaps is one that I see ordered a bunch as of late, and is not one that was taught to me or published in a book by some well-known modern bartender, I guess it would have to be the Mezcal Negroni. Mezcal itself has only recently gained popularity outside of Mexico and South America, and for that reason there are no ‘classics’ per se that contain it, but it is a growing force among the spirits world. Granted, it’s simply a riff on a well-known classic and doesn’t necessarily have its own unique name, but the Mezcal Negroni is definitely becoming a ‘household name’ among bartenders and customers alike.” — Stephanie Reading, Bar Manager, Birdie G’s, Santa Monica, Calif.

The article We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic? appeared first on VinePair.

Via https://vinepair.com/articles/12-best-modern-classic-cocktail-recipes/

source https://vinology1.weebly.com/blog/we-asked-12-drinks-pros-what-cocktail-should-be-considered-a-modern-classic

[wineanddinosaur]

We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic?

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

Cocktails such as the Old Fashioned, Martini, and Daiquiri — all indisputably classics — have been found on bar menus for over a century. Simplicity and balance lie at the heart of their enduring appeal. But considering the recent revolution in mixology, what are the new libations ready to challenge the dominance of old-guard cocktails like the Margarita and Manhattan?

To find out, VinePair reached out to beverage pros across the country to weigh in on what they consider to be the go-to recipes of the past several decades. From old-school cocktails updated with new flavors or techniques, to entirely new creations destined for greatness, keep reading to find out the modern classics that should be on every imbiber’s radar.

“There are cocktails that are simply old, and then there are those that are classics. You’ve got to differentiate between those two. But staying power is contingent on a variety of factors, from a catchy name to an iconic serve to an easy-to-replicate ingredient list. … Here is a short list of modern classics that can be reliably ordered around the world: Cosmopolitan – Toby Cecchini’s pink Kamikazee riff brought back V-shaped Martini glasses and helped make cocktails cool again; Penicillin – Sam Ross made Scotch cocktails cool again with this spicy, smoky, honeyed Whiskey Sour; Oaxaca Old Fashioned – Phil Ward’s brown and stirred homage to agave put the pioneering Death & Co on the cocktail map.” — Jason Cott, Managing Partner, Bedford Post Dining, Bedford, N.Y.

“The Paper Plane cocktail should stand out as an exceptional modern classic. Equal parts lemon juice, bourbon, Amaro Nonino, and Aperol make this a boozy, citrusy, and downright delicious beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Though it may already be considered a ‘modern classic,’ I would cast my vote for the Ultima Palabra. A riff on the classic Last Word (though some variations of the Ultima call for an additional juice component), mezcal takes the place of gin in a cocktail that really showcases the excellent versatility of the agave distillate.” — Carlos Baz, General Manager and Beverage Director, Goosefeather, Tarrytown, N.Y.

“Currently, I am also seeing a resurgence of tiki cocktails, which for a long moment were just considered the drink of your vacation, meant to be enjoyed on the beach or by a pool, but now we are seeing bars open that are fully dedicated to tiki cocktails and it isn’t just bottom-of-the-barrel spirits used to make them. It seems that cocktails are much like clothes and style — they all come back as trends at some time.” — Julie Masciangelo, Sommelier and General Manager, Il Posto, Denver

Donate: Il Posto Emergency Relief Fund

“The one definite modern classic cocktail is the Paper Plane. It does everything a good cocktail should; it’s lively and refreshing and can be used as an aperitif. … The ‘Naked and Famous’ comes in close second. The lime [juice] and yellow Chartreuse play nicely off each other, while smoky mezcal fills the palate and Aperol provides a bittersweet finish. Considering the variety of mezcal on the market, both home and professional bartenders can have fun experimenting. Try one mezcal that is lighter and vegetal with one drink and a fuller smokier mezcal on the next. Both cocktails are equal parts, making them easy to remember. Also, there’s something beautiful in the simplicity of an equal-parts drink. — Eddie Riddell, Bar Manager, Montelupo, Portland, Ore.

“The Gold Rush was one of the first cocktails to come about during the first years of the cocktail revolution. It’s gained a lot of traction over the past few years, and who can blame it? It’s a wonderfully simple and balanced cocktail that’s perfect for both warm and cold weather. It combines sweet and sour flavors with the warmth and structure of a well-balanced bourbon. It should be considered a modern classic based solely on its simplicity and balance. In an age where everyone is trying to show their creativity and artistic skill with cocktails, it’s important to remember that not everything has to be esoteric and experiential. A simple creation can sometimes speak the loudest, [and] that’s fundamentally what a Gold Rush is.” — Warren Koguc, General Manager, Thompson’s Bookstore, Fort Worth, Texas

“For me, the Jungle Bird is a definite modern classic. It always comes in a fun glass, with some delightfully crazy fruit garnish and a mountain of crushed ice. It’s about as tiki as one can get without having to find the time to go on vacation!” — Kit Still, General Manager, Main Street Tavern, Amagansett, N.Y.

“The Revolver is my first choice for modern classics. Starward Australian Whisky ‘Nova’ expression pairs amazingly with black coffee and orange bitters to bring everything to life. It’s an early-2000s drink from San Francisco. That’s been one of my go-to cocktails behind the bar whenever someone is looking for a ‘whiskey drink’ but has no idea what they want. And it’s a great gateway cocktail into many other fun things. It’s also my favorite batched cocktail to keep in the freezer at home.” — PJ Wagner, Bar Lead, Guild Row, Chicago

“I love the classic Boulevardier, which is whiskey, sweet vermouth, and Campari, and [I] modernized it using one of my favorite bourbons, Orin Swift’s The Burning Chair. The bourbon is combined with [Carpano] Antica Formula vermouth, orange bitters and orange blossom Aperitivo. The drink is then aged in oak barrels for 60 days.” — Al Fiorenza, Bar Manager, Cafe Chameleon, Bloomingdale, N.J.

“You can never go wrong with a Negroni. Talk about a cocktail that has so much room for creative influence. After spending time in Florence, Italy, its city of origin, I realized this carefully balanced cocktail can be customized to anyone’s taste. The Negroni is a timeless classic being reimagined again and again in cocktail bars around the globe.” — Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton, N.Y

“A Whiskey Sour – a classic one, with [a] dry-shaken egg white before the rest of the ingredients are added. I will only have mine with fresh lemon juice, and a nice rye whiskey, preferably Old Hamer Rye from West Fork Whiskey Co. I love it as a ‘modern classic’ because it has remained simple in recipe, but allows the opportunity for the drinker to choose their favorite whiskey or take a recommendation from their trusted bartender to add a dash of a sweet liqueur or drop of red wine for fun. New York gets the credit for the egg white addition, adding a nice soft foam fluff to top off the tart beverage.” — Lindsay Jo Whirley, Certified Cicerone and Culinary Arts Operations Manager, Newfields, Indianapolis

“It’s a little difficult to select a drink I think should be deemed a ‘modern classic,’ mostly because I’ve been trained in the classics, modern and otherwise, and I’m not sure how many of them are universally considered ‘classics’ in the bar community. … If I was to nominate a drink that perhaps is one that I see ordered a bunch as of late, and is not one that was taught to me or published in a book by some well-known modern bartender, I guess it would have to be the Mezcal Negroni. Mezcal itself has only recently gained popularity outside of Mexico and South America, and for that reason there are no ‘classics’ per se that contain it, but it is a growing force among the spirits world. Granted, it’s simply a riff on a well-known classic and doesn’t necessarily have its own unique name, but the Mezcal Negroni is definitely becoming a ‘household name’ among bartenders and customers alike.” — Stephanie Reading, Bar Manager, Birdie G’s, Santa Monica, Calif.

The article We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic? appeared first on VinePair.

source https://vinepair.com/articles/12-best-modern-classic-cocktail-recipes/

[isaiahrippinus]

We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic?

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

Cocktails such as the Old Fashioned, Martini, and Daiquiri — all indisputably classics — have been found on bar menus for over a century. Simplicity and balance lie at the heart of their enduring appeal. But considering the recent revolution in mixology, what are the new libations ready to challenge the dominance of old-guard cocktails like the Margarita and Manhattan?

To find out, VinePair reached out to beverage pros across the country to weigh in on what they consider to be the go-to recipes of the past several decades. From old-school cocktails updated with new flavors or techniques, to entirely new creations destined for greatness, keep reading to find out the modern classics that should be on every imbiber’s radar.

“There are cocktails that are simply old, and then there are those that are classics. You’ve got to differentiate between those two. But staying power is contingent on a variety of factors, from a catchy name to an iconic serve to an easy-to-replicate ingredient list. … Here is a short list of modern classics that can be reliably ordered around the world: Cosmopolitan – Toby Cecchini’s pink Kamikazee riff brought back V-shaped Martini glasses and helped make cocktails cool again; Penicillin – Sam Ross made Scotch cocktails cool again with this spicy, smoky, honeyed Whiskey Sour; Oaxaca Old Fashioned – Phil Ward’s brown and stirred homage to agave put the pioneering Death & Co on the cocktail map.” — Jason Cott, Managing Partner, Bedford Post Dining, Bedford, N.Y.

“The Paper Plane cocktail should stand out as an exceptional modern classic. Equal parts lemon juice, bourbon, Amaro Nonino, and Aperol make this a boozy, citrusy, and downright delicious beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Though it may already be considered a ‘modern classic,’ I would cast my vote for the Ultima Palabra. A riff on the classic Last Word (though some variations of the Ultima call for an additional juice component), mezcal takes the place of gin in a cocktail that really showcases the excellent versatility of the agave distillate.” — Carlos Baz, General Manager and Beverage Director, Goosefeather, Tarrytown, N.Y.

“Currently, I am also seeing a resurgence of tiki cocktails, which for a long moment were just considered the drink of your vacation, meant to be enjoyed on the beach or by a pool, but now we are seeing bars open that are fully dedicated to tiki cocktails and it isn’t just bottom-of-the-barrel spirits used to make them. It seems that cocktails are much like clothes and style — they all come back as trends at some time.” — Julie Masciangelo, Sommelier and General Manager, Il Posto, Denver

Donate: Il Posto Emergency Relief Fund

“The one definite modern classic cocktail is the Paper Plane. It does everything a good cocktail should; it’s lively and refreshing and can be used as an aperitif. … The ‘Naked and Famous’ comes in close second. The lime [juice] and yellow Chartreuse play nicely off each other, while smoky mezcal fills the palate and Aperol provides a bittersweet finish. Considering the variety of mezcal on the market, both home and professional bartenders can have fun experimenting. Try one mezcal that is lighter and vegetal with one drink and a fuller smokier mezcal on the next. Both cocktails are equal parts, making them easy to remember. Also, there’s something beautiful in the simplicity of an equal-parts drink. — Eddie Riddell, Bar Manager, Montelupo, Portland, Ore.

“The Gold Rush was one of the first cocktails to come about during the first years of the cocktail revolution. It’s gained a lot of traction over the past few years, and who can blame it? It’s a wonderfully simple and balanced cocktail that’s perfect for both warm and cold weather. It combines sweet and sour flavors with the warmth and structure of a well-balanced bourbon. It should be considered a modern classic based solely on its simplicity and balance. In an age where everyone is trying to show their creativity and artistic skill with cocktails, it’s important to remember that not everything has to be esoteric and experiential. A simple creation can sometimes speak the loudest, [and] that’s fundamentally what a Gold Rush is.” — Warren Koguc, General Manager, Thompson’s Bookstore, Fort Worth, Texas

“For me, the Jungle Bird is a definite modern classic. It always comes in a fun glass, with some delightfully crazy fruit garnish and a mountain of crushed ice. It’s about as tiki as one can get without having to find the time to go on vacation!” — Kit Still, General Manager, Main Street Tavern, Amagansett, N.Y.

“The Revolver is my first choice for modern classics. Starward Australian Whisky ‘Nova’ expression pairs amazingly with black coffee and orange bitters to bring everything to life. It’s an early-2000s drink from San Francisco. That’s been one of my go-to cocktails behind the bar whenever someone is looking for a ‘whiskey drink’ but has no idea what they want. And it’s a great gateway cocktail into many other fun things. It’s also my favorite batched cocktail to keep in the freezer at home.” — PJ Wagner, Bar Lead, Guild Row, Chicago

“I love the classic Boulevardier, which is whiskey, sweet vermouth, and Campari, and [I] modernized it using one of my favorite bourbons, Orin Swift’s The Burning Chair. The bourbon is combined with [Carpano] Antica Formula vermouth, orange bitters and orange blossom Aperitivo. The drink is then aged in oak barrels for 60 days.” — Al Fiorenza, Bar Manager, Cafe Chameleon, Bloomingdale, N.J.

“You can never go wrong with a Negroni. Talk about a cocktail that has so much room for creative influence. After spending time in Florence, Italy, its city of origin, I realized this carefully balanced cocktail can be customized to anyone’s taste. The Negroni is a timeless classic being reimagined again and again in cocktail bars around the globe.” — Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton, N.Y

“A Whiskey Sour – a classic one, with [a] dry-shaken egg white before the rest of the ingredients are added. I will only have mine with fresh lemon juice, and a nice rye whiskey, preferably Old Hamer Rye from West Fork Whiskey Co. I love it as a ‘modern classic’ because it has remained simple in recipe, but allows the opportunity for the drinker to choose their favorite whiskey or take a recommendation from their trusted bartender to add a dash of a sweet liqueur or drop of red wine for fun. New York gets the credit for the egg white addition, adding a nice soft foam fluff to top off the tart beverage.” — Lindsay Jo Whirley, Certified Cicerone and Culinary Arts Operations Manager, Newfields, Indianapolis

“It’s a little difficult to select a drink I think should be deemed a ‘modern classic,’ mostly because I’ve been trained in the classics, modern and otherwise, and I’m not sure how many of them are universally considered ‘classics’ in the bar community. … If I was to nominate a drink that perhaps is one that I see ordered a bunch as of late, and is not one that was taught to me or published in a book by some well-known modern bartender, I guess it would have to be the Mezcal Negroni. Mezcal itself has only recently gained popularity outside of Mexico and South America, and for that reason there are no ‘classics’ per se that contain it, but it is a growing force among the spirits world. Granted, it’s simply a riff on a well-known classic and doesn’t necessarily have its own unique name, but the Mezcal Negroni is definitely becoming a ‘household name’ among bartenders and customers alike.” — Stephanie Reading, Bar Manager, Birdie G’s, Santa Monica, Calif.

The article We Asked 12 Drinks Pros: What Cocktail Should be Considered a Modern Classic? appeared first on VinePair.

source https://vinepair.com/articles/12-best-modern-classic-cocktail-recipes/ source https://vinology1.tumblr.com/post/627976693764816896