If anyone is interested in getting into cocktails I really can't recommend Cocktails with Suderman enough. The early posts are free and go into the theory of how cocktails are structured and why they work. Once you start to understand the structure of the major cocktails it makes it a lot easier to understand how you can play with the ingredients and make something new.
For instance, tons of cocktails fall into the "sour" category. They usually have proportions of 2:1:1 or 3:1:1 of a liquor, a sour, and a syrup. If you have rum, lime juice, and simple syrup it's a daiquiri. Swap out the lime juice for lemon juice and the rum for whiskey and you get a whiskey sour. Swap out the simple syrup for honey syrup and you get a Gold Rush. Use tequila, lime juice, and a blend of agave syrup and Cointreau and you have a margarita. Gin, lime, and simple syrup is a gimlet. And so on.
Also, as others have mentioned, the quality of the ingredients and the brands often matter a lot. A Manhattan calls for whiskey, sweet vermouth, and bitters, but the choice of whiskey and vermouth makes a big difference in the character of the drink. (And if you are using old vermouth that has been sitting out on the counter for a few years, or making a drink with bottled lime juice, it's just not going to turn out all that good.)
My second advice would be ice ice ice. A bartender uses copious amounts of ice. It's for a reason. If you make a mojito at home and just chuck two ice cubes in, you will either get waaayyy too much soda in when filling the glass, a too hot drink, too watered down etc.
This. As someone for whom food & bev was a career for 18 years and now it's a dedicated hobby Suderman is the Salt Fat Acid Heat of booze. It's graduating past memorizing recipes and into theory and framework.
Also please God pour out that old vermouth, get a new one and put it in your fridge.
I also want to shout out The Sprits which serves as a book club for cocktails. Very good if you're just exploring. Each week you get a cocktail and a themed playlist to go with it, plus some other random musings.
My rule of thumb for cocktails is - they were created to mask the flavors of shitty base liquors so this is what should be used. The best old fashioned comes from jim beam white label. Unless you use some really strong medicinal smoked whiskeys you probably won't be able to pick up much of the delicate flavors from the good stuff with so much syrup and bitters in it. and if you want to add complexity - just make a more complex syrup.
I'm not advocating to use limited release bourbons, but when 90% of your drink is the base spirit, you'll get a lot of value out of using a traditional top shelf bourbon vs well like Jim. Try a $40 bottle like Eagle Rare or Angel's Envy. There's not much syrup in a good old fashioned -- go with 2oz bourbon, a teaspoon of simple or good maple syrup, and a couple dashes of Angostura. Maybe a dash of black walnut bitters, too. The higher quality whiskey should be apparent.
When I treat myself to an expensive bottle as a treat, I go against conventional wisdom and use it at least once to make my favourite cocktails. While I agree that a simple bottle is best suited for cocktails, I can't remember an expensive base liquor ever spoiling a cocktail. For some, this is a waste because the premium taste takes a back seat to the cocktails, but often the result is better due to the subtle flavour profile of higher-quality spirits.
For those that are getting into cocktails, by far the best piece of advice I can give is: know when the quality of ingredients matter and when they don’t. If it’s a very sugary/salty drink, or people are smoking, or already drunk, most people won’t care, but for a lot of cocktails the ingredients make a massive difference. The best bang for your buck is Carpano Antica, a sweet vermouth with real complexity to it; the worst value is high end vodka.
My advice would be: Every cocktail has an unlisted ingredient that makes or breaks the drink - ice water.
Shaking or stirring a cocktail doesn’t just make it colder, it dilutes it as well. Getting this right is very often the difference between a good and bad drink.
I demonstrated this once when a friend complained that it was so hard to get a good cocktail, especially getting good ingredients. All they had in their kitchen was some gin and some other slightly floral novelty liqueur. I just took a spoon and a glass and stirred them something based on the ratios for a martini and they said it was one of the best cocktails they have had!
Balancing chill and dilution, even in more complex drinks, is essential.
A good way to experiment is to make batch chilled cocktails in which case you need to explicitly measure out the water you’re adding.
The other magic ingredient is salt. A tiny pinch of salt can balance out sour and bitter flavors in surprising ways, and be otherwise undetectable. I’ve “fixed” a lot of cocktails that way.
Yeah one thing that makes a huge difference is that you mix your ingredients in the shaker with ice. Then strain and serve over fresh ice if it's called for.
> know when the quality of ingredients matter and when they don’t.
Very good point. The first time I had a Gin and Tonic with a fresh squeezed lime half and a good tonic water was mind blowing. I had thought that sour mix was just as good as a fresh lime and that all tonic water was the same, but man I was wrong.
I like to doctor bad sweet vermouths with a barspoon of Cynar. Goes a long way to add the missing complexity, and if you're sparing enough even a Cynar hater won't mind it.
- Avoid the big brands for Tequila and Rum (Cuervo and Bacardi). There are exceptions, but it’s easier to skip.
- Cheap gin can be good or bad. Gordon’s is a reasonable entry. The step up is Beefeater or Tanqueray. There are a bajillion craft gins and you can skip them until you’re ready to go deep.
- Tequila should always say 100% puro de agave on the bottle. If it does not say this, do not buy it.
- Anything that says “straight bourbon” on the bottle is probably fine.
- For scotch, look for single malt (best) or blended malt (acceptable) if you plan on sipping it. For mixers, I like Bank Note or Famous Grouse. Avoid the lower tiers of the big blends (Johnny Walker, Dewars, etc) - they are mostly grain alcohol.
- I don’t have an opinion on Vodka. If you do for some reason want it, Polish brands seem to be the best value (Sobieski, Luksusowa, etc).
- For “rye” look for something bottled in bond. Don’t pick up a Canadian rye unless you know what you’re doing. They are not the same, and most Canadian rye is not good.
- Rum is kind of hard. There are actually very different styles appropriate for different things, and tons of brands at similar price points that can be great or awful. For funk, look for Hamilton pot still, Rum Bar, Wray and Nephew, Doctor Bird, or Smith and Cross. For a cleaner style, look at Plantation 3 star as an entry level.
- always squeeze your own citrus juice (lemon/lime/orange). Orange should not be squeezed ahead of time. Lemon/Lime can be done a few hours before or to order, depending on personal preference.
- skip Rose’s anything (grenadine, cordial, etc).
- Angostura is a great all-around bitter. Add Regan’s Orange bitters and you’re all set unless you want to go deep on the hobby.
I have spent a lot of time in this rabbit hole, happy to answer specific questions.
If the goal is to get drunk, there are lots of cheap ways to do it and it's fine to buy high-fructose-corn-syrup-based "mixers". If you're looking for great cocktails, consider the PDT (Please Don't Tell) book and/or app by Jim Meehan. When his recipes call for lemon juice, you'll be buying and squeezing (do not buy "fresh squeezed lemon juice"). If you want more of a sensory experience, take recipes from the Aviary in Chicago (they also sell a book). Prepare to spend several days preparing each drink.
It's just simple food science really. Cooling things down reduces harshness and complexity. Sweetening things reduces harshness and complexity. So if you're going for something cool and sweet, don't mix it with high end liquors, because you probably won't really notice a big difference.
Antica is very particular, IMO. It’s good, but lots of vanilla flavor, which doesn’t work everywhere. Honestly Martini and Rossi is totally adequate, and I wouldn’t bother stepping up until your palette is dialed in.
I think anyone could immediately appreciate the difference between a negroni made with Antica vs. Rossi. It's night and day. The Antica lends a far deeper flavour vs. the brash sweetness of the Rossi.
The gin, on the other hand: just get the cheapest stuff you can find. Our go-to was Aldi's store brand.
Campari, of course, has the middle ingredient all stitched up.
Since no-one else has mentioned it so far, I wanted to say I appreciated the big warning at the top. As someone who has struggled with (and overcome!) alcohol dependency in the past, having a big reminder that literally says "You should probably stop reading this" shows a sensitivity to the issue I rarely see online.
The other thing I loved about this write-up was the photo of the "best cocktail bar in the world" being the skeeziest, most dangerous looking flat-top you've ever seen. Having known a few bartenders in my life, I am absolutely not surprised that a "bartenders' bar" would look like that.
Eh, that's also kind of the East London aesthetic for you. It used to be (maybe 30 years ago) very dodgy and is now (mostly) very hipster.
The Bar Americain which he mentions but doesn't show a picture of, on the other hand, is excellent, slap bang in the middle of Picadilly, and quite opulent. That's great to combine with a meal at the surprisingly cheap (given the location) brasserie Zedel.
Yes, I haven't been to Satan's Whiskers but it wouldn't surprise me at all if it was as expensive as Bar Americain (or moreso).
Bar Americain is probably my favourite cocktail bar in central London, though I'm not much of a cocktail drinker so that's not saying much. The Connaught is good for a special occasion (very opulent, also very expensive).
For about 6 months I tried to order a Jack Rose [1]. Only one bartender knew what it was (lime, applejack, and grenadine). And no it's not on this list.
How can I excuse such a pretentious mission? Well someone told me that "The Fine Art of Mixing Drinks" [2] was The Cocktail Bible and a Jack Rose was the thing I'd never heard of. Turns out no one else has either, at least since Hemingway was drinking them in Paris in the 1920s. Funny how things change in 100 years.
But it's actually pretty good: applejack pretty much died out in the US with the prohibition and cheaper liquors, but if you can find cider or calvados it's worth a shot.
I love a Jack Rose. Unfortunately it's hard to find any good Applejack. I bought some Laird's Apple Brandy that was supposed to be of a special release, thinking it'd be good, but it was very harsh and ended up (before a move) getting dumped. It's really difficult to find any decent Applejack, even though this used to be a quintessentially American drink.
The French version of the Wikipedia article [1] actually lists calvados [2] instead of applejack. So who knows what the Lost Generation was drinking, maybe the french version is just as good.
Such a fun and entertaining read. I'd never suggest someone give up a software career to become a food writer, but I'd love to read more of OP's writing as he pursues these goals.
Hi! I wondered why the Gin Basil Smash is in the column with rare, specialized ingredients? Sounds pretty basic to me, especially compared with the other cocktails in the list.
Yes, the site seems to save the checked cocktails into Local Storage (you can click some, and in your browser's inspection tools you can check. Eg. in Firefox > Inspect > Storage > Local Storage, there's a key with "cocktail-tracker").
I've checked and closing/reopening works (of course locally only, no incognito tabs, etc...)
> First semester that year, I took a Beverage Management class, which was ostensibly about managing bars, but it was no secret that everyone took it because of its tasting component.
Is this breadth of topics common for the American higher educational system or did the author go to a special university?
At the very largest universities there is a really really wide variety of programs and courses. For example here's a course catalog where a search for 'intro' returns 3500 different courses.
https://classes.osu.edu/#/?q=intro&client=class-search-ui&ca...
You can see the variety, from "Introduction to the Army and Critical Thinking" to "Introductory Meat Science"
This breadth is typical of the very largest universities in the U.S.
Yeah, but just to be clear there's only ~1500 classes offered there. The 3000 comes from many of the classes having multiple components, lab etc.
The number is further reduced by the fact that many of them are the same class with special qualifications to ensure placements. For example intro classes for designated transfer students. So you have the same class but 10 seats or something are only available to certain transfer program students.
The real number looks like somewhere in the ~400-600 range. Which is still very impressive but 3500 different intro subjects would be wildly excessive.
Author of the post here, I joke that I could've gotten a minor in Food because, on top of my actual CS major and Linguistics minor, I took Contemporary Nutrition, Grilling & BBQ Science, Beverage Management, and Vegetable Gardening (not to mention Bowling).
My university had courses such as wine tasting, beer tasting, and food tasting. Not necessarily a ton of them, but enough that a lot of 4th year students would fill their "free" credit slots with those courses as fun easy As.
While the value of some of these courses is somewhat questionable on their own (hence the old joke about majoring in "Underwater Basket Weaving"), they make a bit more sense as part of a broader program and/or a double-major.
For instance, you might double major in Chemistry, plus Food Science and Nutrition, if you intend to do some work in that industry - or perhaps Business plus Food Science and Nutrition.
Someone with less ambitious college plans might major in Food Science and Nutrition alone and aim for a job as a nutritionist, or a restaurant manager, etc.?
It's also common for people to register for courses like this as a fun or lightweight diversion from "more serious" majors. For instance, MIT offers a course on glassblowing, which counts toward the humanities & arts part of the general curriculum requirements.
Most large university have a few well known courses like this, though I don’t really know the purpose. Every in Boulder wants to take the history of the US through baseball, for example.
Such a sweet story! My friend actually went to the author's Borg party a few weeks ago and I'm second-guessing my choices that night after reading this. Funny to see it on Hacker News!
If you guys like reading about this kind of thing I recommend Cocktail Codex from the people behind Death & Co (referenced in the article). It's a great way to think about cocktails as a remixable grammar and the purpose behind all the mixing, muddling, and stirring.
Readit News
For instance, tons of cocktails fall into the "sour" category. They usually have proportions of 2:1:1 or 3:1:1 of a liquor, a sour, and a syrup. If you have rum, lime juice, and simple syrup it's a daiquiri. Swap out the lime juice for lemon juice and the rum for whiskey and you get a whiskey sour. Swap out the simple syrup for honey syrup and you get a Gold Rush. Use tequila, lime juice, and a blend of agave syrup and Cointreau and you have a margarita. Gin, lime, and simple syrup is a gimlet. And so on.
Also, as others have mentioned, the quality of the ingredients and the brands often matter a lot. A Manhattan calls for whiskey, sweet vermouth, and bitters, but the choice of whiskey and vermouth makes a big difference in the character of the drink. (And if you are using old vermouth that has been sitting out on the counter for a few years, or making a drink with bottled lime juice, it's just not going to turn out all that good.)
https://cocktailswithsuderman.substack.com/
$$$$$$$$$
Also please God pour out that old vermouth, get a new one and put it in your fridge.
Don't pour it out, but deglaze your pan the next time you cook.
https://thespirits.substack.com
Shaking or stirring a cocktail doesn’t just make it colder, it dilutes it as well. Getting this right is very often the difference between a good and bad drink.
I demonstrated this once when a friend complained that it was so hard to get a good cocktail, especially getting good ingredients. All they had in their kitchen was some gin and some other slightly floral novelty liqueur. I just took a spoon and a glass and stirred them something based on the ratios for a martini and they said it was one of the best cocktails they have had!
Balancing chill and dilution, even in more complex drinks, is essential.
A good way to experiment is to make batch chilled cocktails in which case you need to explicitly measure out the water you’re adding.
Very good point. The first time I had a Gin and Tonic with a fresh squeezed lime half and a good tonic water was mind blowing. I had thought that sour mix was just as good as a fresh lime and that all tonic water was the same, but man I was wrong.
That being said, IMHO sweet vermouths vary a lot. Enough that I'd pick one over another depending on the cocktail.
Some recipes call for 1:2 ratio, but the 1:1 works well! Give it a try
For mixing, definitely. If you're drinking it straight, the subtle complexity of a good vodka is nice.
- Avoid the big brands for Tequila and Rum (Cuervo and Bacardi). There are exceptions, but it’s easier to skip.
- Cheap gin can be good or bad. Gordon’s is a reasonable entry. The step up is Beefeater or Tanqueray. There are a bajillion craft gins and you can skip them until you’re ready to go deep.
- Tequila should always say 100% puro de agave on the bottle. If it does not say this, do not buy it.
- Anything that says “straight bourbon” on the bottle is probably fine.
- For scotch, look for single malt (best) or blended malt (acceptable) if you plan on sipping it. For mixers, I like Bank Note or Famous Grouse. Avoid the lower tiers of the big blends (Johnny Walker, Dewars, etc) - they are mostly grain alcohol.
- I don’t have an opinion on Vodka. If you do for some reason want it, Polish brands seem to be the best value (Sobieski, Luksusowa, etc).
- For “rye” look for something bottled in bond. Don’t pick up a Canadian rye unless you know what you’re doing. They are not the same, and most Canadian rye is not good.
- Rum is kind of hard. There are actually very different styles appropriate for different things, and tons of brands at similar price points that can be great or awful. For funk, look for Hamilton pot still, Rum Bar, Wray and Nephew, Doctor Bird, or Smith and Cross. For a cleaner style, look at Plantation 3 star as an entry level.
- always squeeze your own citrus juice (lemon/lime/orange). Orange should not be squeezed ahead of time. Lemon/Lime can be done a few hours before or to order, depending on personal preference.
- skip Rose’s anything (grenadine, cordial, etc).
- Angostura is a great all-around bitter. Add Regan’s Orange bitters and you’re all set unless you want to go deep on the hobby.
I have spent a lot of time in this rabbit hole, happy to answer specific questions.
The gin, on the other hand: just get the cheapest stuff you can find. Our go-to was Aldi's store brand.
Campari, of course, has the middle ingredient all stitched up.
The other thing I loved about this write-up was the photo of the "best cocktail bar in the world" being the skeeziest, most dangerous looking flat-top you've ever seen. Having known a few bartenders in my life, I am absolutely not surprised that a "bartenders' bar" would look like that.
The Bar Americain which he mentions but doesn't show a picture of, on the other hand, is excellent, slap bang in the middle of Picadilly, and quite opulent. That's great to combine with a meal at the surprisingly cheap (given the location) brasserie Zedel.
Bar Americain is probably my favourite cocktail bar in central London, though I'm not much of a cocktail drinker so that's not saying much. The Connaught is good for a special occasion (very opulent, also very expensive).
How can I excuse such a pretentious mission? Well someone told me that "The Fine Art of Mixing Drinks" [2] was The Cocktail Bible and a Jack Rose was the thing I'd never heard of. Turns out no one else has either, at least since Hemingway was drinking them in Paris in the 1920s. Funny how things change in 100 years.
But it's actually pretty good: applejack pretty much died out in the US with the prohibition and cheaper liquors, but if you can find cider or calvados it's worth a shot.
[1]: https://en.wikipedia.org/wiki/Jack_Rose_(cocktail)
[2]: https://en.wikipedia.org/wiki/The_Fine_Art_of_Mixing_Drinks
[1]: https://fr.wikipedia.org/wiki/Jack_Rose_(cocktail)
[2]: https://en.wikipedia.org/wiki/Calvados
99 Red Balloons is also a great one
And some happy folks figure this earlier.
I've checked and closing/reopening works (of course locally only, no incognito tabs, etc...)
Is this breadth of topics common for the American higher educational system or did the author go to a special university?
This breadth is typical of the very largest universities in the U.S.
The number is further reduced by the fact that many of them are the same class with special qualifications to ensure placements. For example intro classes for designated transfer students. So you have the same class but 10 seats or something are only available to certain transfer program students.
The real number looks like somewhere in the ~400-600 range. Which is still very impressive but 3500 different intro subjects would be wildly excessive.
Related to the broader catalogue, I had fun in my Riflery and Table Tennis classes in college.
[1] https://ansci.osu.edu/about-us/facilities/sales
It requires all the following courses:
While the value of some of these courses is somewhat questionable on their own (hence the old joke about majoring in "Underwater Basket Weaving"), they make a bit more sense as part of a broader program and/or a double-major.
For instance, you might double major in Chemistry, plus Food Science and Nutrition, if you intend to do some work in that industry - or perhaps Business plus Food Science and Nutrition.
Someone with less ambitious college plans might major in Food Science and Nutrition alone and aim for a job as a nutritionist, or a restaurant manager, etc.?
It's also common for people to register for courses like this as a fun or lightweight diversion from "more serious" majors. For instance, MIT offers a course on glassblowing, which counts toward the humanities & arts part of the general curriculum requirements.
If you guys like reading about this kind of thing I recommend Cocktail Codex from the people behind Death & Co (referenced in the article). It's a great way to think about cocktails as a remixable grammar and the purpose behind all the mixing, muddling, and stirring.