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The traditional sidecar with sugared rim
Correct me if I’m wrong, but I always think that my bartender will know how to make the five basic drinks. Not the “sex on the beach” or a mojito, but the five old school cocktails; the ones that every drink-list in the city will have countless variations of. Recently having been on vacation and spending a little more time in front of the bar, I have come to realize that it is not that bartenders are suddenly making drinks incorrectly, its that preferences have changed. Suddenly people look at you funny when you put vermouth in a martini. People return sidecars with sugar rims. These traditional drinks are being taken from us in their most pure form. So to all who serve and drink them, when ordering a classic cocktail, here is what you should expect!
Sidecar: Brandy, orange liqueur and lemon juice, shaken and served up. Sugared rim and an orange slice are the traditional garnishes.
Martini: Traditionally served with gin, today almost as common is vodka. 4:1 parts gin to dry vermouth. Shaken and served up, traditional garnish is a single olive.
Manhattan: 4 parts whiskey to 1 part sweet vermouth, add a single shake of bitters. Shake and served up or on the rocks, garnished with a cherry.
Champagne Cocktail: One sugar cube, rolled in bitters. Place at the bottom of the flute and slowly fill with champagne. Garnish with lemon twist.
Mimosa: Quite possibly the easiest cocktail that is most often overdone. Does not get orange liqueur, simply a splash of orange juice. Add chilled champagne and enjoy!
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