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A Spontaneous Libation for your Consideration

Killer Cocktail

Posted by HallA. Created by Tess Posthumus, Amsterdam, The Netherlands.
1 1⁄2 oz Amaretto
1 oz Gin
1 oz Lemon juice
1⁄3 oz Campari
1⁄3 oz Passion fruit syrup
3 dr Cranberry bitters (or grenadine, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake and strain over fresh ice. Garnish with lemon zest and grenadine or bitters drops.

Notes

Good, a little sweet but pretty balanced overall

History

Winner of the international Disaronno Mixing Star finals

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Average rating
4 stars
(2 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Gregor Samsa — Rye, Bénédictine, Becherovka, Lemon
  • Frostie Sour — Cardamom bitters, Orange juice, Root beer, Lemon juice, Aquafaba, Orange peel
  • Wake Up Call — Herbal liqueur, Grapefruit liqueur, Grapefruit juice, Lime juice, Cinnamon syrup, Grapefruit
  • Churchillian — Cognac, Blended Scotch, Cynar, Herbal liqueur, Maraschino Liqueur, Absinthe
  • Frozen in a Starry Void — Rye, Maraschino Liqueur, Allspice Dram, Lime juice

Recent Discussion

  • Re Margarita, 22 hours 8 minutes ago TheIslandAlchemist commented:

    Yokohama Margarita

    Ingredients
    1 1⁄2 oz Blanco tequila, Espolon
    3⁄4 oz Lime juice (Freshly Squeezed Maui Limes)
    3⁄4 oz Orange liqueur, Cointreau
    1⁄4 oz Agave syrup
    Instructions

    Rim glass with lime juice and salt.
    Add ice, pour ingredients directly into the glass, and stir with a bar spoon.

  • Re Rope Burn, 5 days ago danoman89 commented:

    Sweet yet quite tasty. somehow much more than the sum of its parts

  • Re Silver Anniversary, 6 days ago danoman89 commented:

    A sweet jewel of a drink (maybe a tad too sweet?)

  • Re Ginger Turmeric Margarita, 1 week ago galewskj commented:

    I made my own tumeric/ginger syrup. I think the turmeric adds a subtle complexity to an otherwise straight-up margarita. I don't think more tumeric would be helpful.

  • Re The Prestidigitator, 1 week ago Shawn C commented:

    Thank you, Robbyfresh. Curated to note the bottle and style (medium dry)