Four Spins on Classic Cocktails
I like a good glass of properly decanted wine as much as the next guy. But sometimes the mood calls for a cocktail, and for that, you can never know too many recipes.
The classics are classic for a reason, but branching out is never a bad thing. So in that spirit, here are a few for your home-bar arsenal that tweak the tried-and-true favorites for more unique results. They're all relatively simple, so you won't need to go crazy buying specialty bottles, and they only require a few quick steps to mix up.
Fire in the Hull
Instead of a whiskey sour
This is a traditional whiskey sour, but with one important tweak: the bourbon has been infused with serrano peppers, which lends a flash of heat to the final product. Ingredients:
• 1.5 oz. bourbon
• 2 serrano peppers
• .5 oz lemon juice
• .5 oz simple syrup
• .5 oz egg white
Halve the serrano peppers and submerge them into a bottle of bourbon. Leave it for at least two days, or longer if you want an extra spicy batch. Add all ingredients to a mixing glass with ice and shake thoroughly. Strain twice. Serve up in a coupe glass.
Oh, My Word
Instead of a negroni
A standard negroni is one part each of gin, amaro (usually Campari), and vermouth. This ditches the vermouth in favor of the sweet, herbal, fruity notes from chartreuse and maraschino liqueur. Ingredients:
• 1 oz Old Tom gin
• 1 oz amaro Montenegro
• .5 oz chartreuse
• .5 oz maraschino liqueur
• 2 dash orange bitters
Add all ingredients to a mixing glass and fill with plenty of ice. Stir thoroughly to dilute and chill. Strain into a chilled rocks glass. Wring an orange twist over the drink, then drop it in as garnish.