This is John Apodaca from Daddy-O's Martinis and I’m sharing with you what I believe defines a good drink. For the last three decades the cocktail has fallen on “hard times.” Bartenders no longer craft drinks using organic ingredients such as fresh herbs & fruits, but have substituted ingredients with sweet and sour, and high fructose colored syrups, along with low grade alcohol and consider that to be a good drink.
Since the 1970’s most classic drinks have given way to candy colored drinks that mask the taste of alcohol. Unsuspecting patrons do not know the difference as long as it tastes good. Examples of these “syrupy” concoctions are the cosmopolitan, apple martini or lemon drop.
Over the last five years there has been a classic cocktail renaissance of recipes from the 19th and first half of the 20th centuries that demand top shelf alcohol and include fresh ingredients. The makings of a good drink should include high grade alcohol such as Bombay Sapphire Gin, VSOP Brandy, or Michter's Rye or Bourbon for better taste and natural ingredients such as fresh fruit juices or herbs in favor of mixes or high fructose syrups. Also balance of flavor is very important. Many say I don’t like this drink because either it was made poorly with well or low grade spirits and syrups or the person behind the bar didn't know how to make it well. It’s like a friend of mine said, he thought he didn’t like meatloaf but it turned out he just didn’t like his mothers.
Some of my favorites are the Classic Martini: gin, vermouth, and a dash of orange bitters; the Side Car: brandy, cointreau and freshly squeezed lemon juice; and the faithful standby, the Whiskey Sour: whisky, fresh lemon juice, powdered sugar and a small egg white.
A great reference I suggest is buy the book Vintage Spirits and Forgotten Cocktails and it will give you pages of drinks they way they were intended to be made.
Cheers,
John Apodaca
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