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Sweet vermouth, Rum, Rye, Bénédictine, Bitters
Champagne, Bourbon, Triple sec, Peychaud's Bitters, Bitters, Orange peel
Campari, Elderflower liqueur, Soda water
Gin, Campari, Sweet vermouth, Orange bitters, Orange peel
Rye, Dry vermouth, Campari
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Gin, Campari, Sweet vermouth, Orange peel
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Dark rum, Apricot liqueur, Lemon bitters, Lime juice
Añejo rum, Sweet vermouth, Campari, Bitters

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Context

We’ve spent a long time in this series talking about how. How the basic building blocks of flavor combine in appealing ways. How to maximize or minimize aroma in a drink. How to change the texture of a cocktail and how those ingredients work. All of these things are quite important in order to make a craft cocktail, but are completely unhelpful in deciding when to make a craft cocktail, or what might be an appropriate drink to make in a particular situation. Gathering important information and utilizing it to narrow the available cocktail choices deals with context.

Utilizing context can be a powerful tool to reduce the number of possible cocktails from the infinite to the most appropriate one for the task at hand, even before ingredients on hand are considered. It is easiest to pass the infinite number of potential cocktails through progressively more severe filters and arrive at an appropriate drink. We will look at each of these filters in turn, and the end result will not only be better cocktails, but ones that fit their sense of place. To this end, we will discuss seasonal drinking, situational drinking, reading the needs and wants of your guests, and drinking locally.

Recent Additions

  • Interborough — Rye, Sweet vermouth, Maraschino Liqueur, Orange bitters, Pineapple Gum Syrup, Lemon juice, Orange juice, Orange peel, Maraschino cherry
  • Hey Heywood! — Gin, Pear liqueur, Herbal liqueur, Lemon juice
  • Washington Heights cocktail — Dominican Rum, Crème de Banane, Coffee liqueur, Bitters
  • MidwatchClive — Brandy, Crème de Cacao, Sake, Ancho Reyes chile liqueur, Crème Yvette, Half-and-half
  • Garlands — Whiskey, Aperol, Amaro, Coffee liqueur, Grapefruit juice

Recent Discussion

  • Re Entering a World of Pain, 5 hours 26 minutes ago HallA commented:

    I am liking this a lot. I would be careful with the proportions if you are using a sweet coffee liqueur like kahlua as the cognac and ramazotti along with that could maybe verge cloying. i made it with the reported spec using Mr. Black and it's really nicely balanced and has a nice contrast between the bitter and sweet elements.

  • Re Interborough, 9 hours 28 minutes ago Zachary Pearson commented:

    Curated this slightly. Added the orange bitters from the instructions and cleaned the instructions up a little - they don't need to recap the ingredients. Thanks, Zachary

  • Re Michigander, 1 day 5 hours ago fmoehl commented:

    Great drink. Lowered honey syrup to 1/2 oz. Used 1.25 oz. Calvados Fine. *****

  • Re Shadows & Tall Trees, 1 day 15 hours ago yarm commented:

    Made up on the fly for a guest who wanted "Fall in a glass" with Bourbon base (to replace a Bourbon drink we could no longer make from a previous season due to a specialty syrup).

  • Re Werewolf of London, 3 days 7 hours ago HallA commented:

    Shockingly good. Wonderful herbal / bitter / sweet balance with the nuttiness of the amontillado kind of rounding it out underneath.