The Clover Club. The banded effect is achieved with the inclusion of egg white.
Making fine art is my primary passion but I also like to apply my creativity to other areas of my life such as hobbies. One such hobby that I really enjoy is mixology - that is the art of making cocktails. More than just drinks, cocktails speak of timeless traditions, associations and tastes, as is reflected in the ingredients used, the visual appearance and the names. Mixology is art, science and style all rolled into one.
It all started when searching for a recipe to a tiki themed drink called the Blue Hawaiian, an aqua turquoise coloured blended cocktail that I tried in San Francisco back in 2000.
Though I have not attended a formal mixology course, I immerse myself into the world of cocktails via online channels and mixology blogs. I really enjoy researching recipes, sourcing ingredients and equipment and experimenting with ratios to concoct the perfect drink. As of date I can make over fifty different cocktails in a wide variety of styles, appearances and tastes, including timeless classics (Old Fashioned and Sidecar), resurrected craft cocktails (Jack Rose and Ramos Fizz), popular modern standards (Espresso Martini and Pornstar Martini) plus non alcoholic ‘mocktail’ punches such as the Shirley Temple, made with ginger ale, lime juice and grenadine syrup.
Classicly trained: The classic V shaped martini glass is less common nowadays in cocktail bars (possibly due to it’s propensity to spill) but I still feel that it’s look is timeless and is most befitting to it’s namesake drink.
Much like creating a painting, cocktails utilise a set of components to create a unique product, where ratios, amounts and quality of ingredients can completely change the final product. Visuals are key to the cocktail experience and over the years modern food technology has added extra dimensions to garnishes and presentation.
Homemade cocktails can be prepared using basic kitchen utensils but over time I have amassed bar-grade tools such as Boston shaking tins, Hawthorne strainers, Julep strainer, muddler and measuring jiggers of all sizes, plus special glassware such as coupe glasses, highballs and hurricane glasses.
The Clover Club is a resplendent cocktail, especially when served in a coupe glass. It is made with London dry gin, dry white vermouth (a fortified wine), freshly muddled raspberries, lemon juice and sugar syrup. The ingredients need to be shaken ‘dry’ (without ice) to aerate the egg white before shaking once more with the addition of ice, then double strained into the chilled glass.
The Piña Colada. A paper parasol garnish harks back to an era of kitsch but is a perfect fit with the sunshine holiday ambiance of this famous tropical drink.
Not all cocktails need a long list of components to create complexity. Indeed, many of the most famous cocktails have very few ingredients, such as the Manhattan (rye whiskey and sweet vermouth) and the most regal cocktail of them all: the Martini. The classic Martini features gin and dry white vermouth, with a few dashes of orange bitters. Always stirred, this cocktail demands a high quality gin as it is centre stage in the taste profile. I prefer a ratio of 2 parts gin to 1 part vermouth (closer to the original spec), with a lemon zest garnish.
The Piña Colada is a crowd pleaser that is fun to serve as it is associated with holidays and beaches. The challenge is to keep the blended ingredients of white rum, pineapple juice and coconut cream as emulsified as possible as the acidity of the pineapple juice can separate the coconut cream. To help counter this I usually add a few chunks of cut pineapple before blending.
Seven layered flaming shot.
Layered shot drinks are also a fun challenge to make as they take a little bit of practice (and patience) to layer the alcoholic ingredients into the glass using the back of a bar spoon. The effect is achieved by the density and varying alcoholic strengths of the liqueurs and spirits used. Famous layered shots include the B-52, which is usually made with Kahlúa, Bailey’s and Gran Marnier.
I have successfully created a seven layer shot which featured grenadine syrup, Kahlúa, Amoretto, Bailey’s, Cointreau, Aberlour Scotch whisky and an overproof rum (which allows for a pyrotechnic ‘eighth layer’!)
I enjoy the highly social aspect of cocktails, especially when making someone’s favourite drink for them. I currently demonstrate a different cocktail for friends via Zoom each week, which allows me to test my presentation skills.
A piece of advice when making a cocktail? Chill your glass.
Cheers!