
A Simple Formula for Delicious Mixes
Ever wondered how bartenders create those irresistible cocktails that hit just the right spot? The secret lies in a simple formula that’s easy to master. Every cocktail, no matter how fancy or simple, is made of ingredients covering these 5 categories:
- Main Alcohol: The star of your cocktail (e.g., whiskey, vodka, gin).
- Side Alcohol: A supporting player to enhance the flavor (e.g., vermouth, triple sec).
- Sweet: Something to balance out the strength of the alcohol (e.g., sugar, syrups, liqueurs).
- Sour/Bitter: A tangy or bitter touch to create contrast (e.g., lime juice, bitters).
- Special Sauce: The unique ingredient that sets your cocktail apart (e.g., mint leaves, cranberry juice, herbs, spices).
Here’s the exciting part: using this formula, you can mix and match ingredients to create your very own signature cocktail! To get you started, let’s take a look at some popular classics and their recipes.
Popular Cocktail Recipes
- Manhattan:
- Main Alcohol: Whiskey (2 oz)
- Side Alcohol/Sweet: Sweet Vermouth (0.75 oz)
- Sour/Bitter: Bitters (dash)
- Margarita:
- Main Alcohol: Tequila (1.75 oz)
- Side Alcohol/Sweet: Triple Sec (0.75 oz)
- Sour/Bitter: Lime Juice (0.5 oz)
- Cosmopolitan:
- Main Alcohol: Vodka (1.5 oz)
- Side Alcohol/Sweet: Cointreau (0.5 oz)
- Sour/Bitter/Secial Sauce: Cranberry Juice (0.5 oz)
- Sour/Bitter: Lime Juice (0.5 oz)
- Old Fashioned:
- Main Alcohol: Bourbon (1.5 oz)
- Sweet: Sugar (1 tsp)
- Sour/Bitter: Bitters (dash)
Following the same formula with different alcohols can result in different cocktails. For example, if you take the Margarita recipe above, and swap the Tequila for Whiskey, you have a Sidecar. If you take a Mojito, and swap the Tequila for Bourbon, you have a Mint Julep.
Ingredients That Play Multiple Roles
One neat aspect of cocktail creation is how some ingredients can serve multiple purposes. Take sweet vermouth, for instance – it’s not just a Side Alcohol but also provides a hint of sweetness to drinks like the Manhattan. Similarly, Campari or Aperol can play triple duty: they’re Side Alcohols, deliver a distinctive bitter flavor, and act as the “Special Sauce” that makes a drink unique. This versatility means you can simplify your ingredients while still achieving complex and layered flavors in your cocktail.
My Creative Touch: Inspiration from the Everyday
Some of my favorite creations come from experimenting with unique ingredients. I’ve used homemade cordials, rose water, fresh ginger, rosemary from my garden, and lavender to elevate my cocktails. Distinctive liqueurs like Beirão, ginger liqueur, and elderflower liqueur have also found their way into my creations.
Every trip to the local ABC store is an adventure exploring the liquer aisle to discover things I haven’t tried yet. Whether it’s a new fruit flavor or an unexpected herbal infusion, these ingredients often inspire completely new cocktail concepts.
Cracking the Code: Proportions Matter
When I first started inventing cocktails, my biggest challenge was getting the proportions just right. Too much alcohol can overpower the drink, while too little leaves it feeling unbalanced. This struggle is something every aspiring mixologist faces – how much of each ingredient do you use?
Over time, I developed a simple, go-to proportion that works for me, and it might work for you too. I personally prefer boozy, small-serving drinks designed for sipping that fit perfectly into a 4oz coupe glass. My formula is:
- 1.5 oz Main Alcohol: This creates a strong base and sets the tone for the drink.
- 1 oz Side Alcohol: A supporting flavor to complement the main alcohol.
- 1 oz Sweet: Balances out the strength of the alcohol and rounds off the flavor.
- 0.5 oz of Sour/ dash of bitters: Just enough to provide contrast and complexity.
I shake all these ingredients with ice and pour the mixture into my coupe glass. This method keeps the drink bold but balanced, with just the right level of sweetness and a subtle kick of bitterness or acidity. Now depending on the mixture sometimes the ingredients need to be slightly adjusted up or down. Note how I filled only 3.5 of the 4oz in the glass so I can adjust whatever is missing.
Endless Possibilities
What I love most about this approach is its flexibility. By sticking to this proportion, I can experiment with new ingredients and combinations every time, confident that the drink will be well-balanced. It’s fun to let creativity take over, knowing that the structure is already there.
For example, here’s something I made just last week:
1.5 oz whiskey
1 oz dry vermouth
1 oz of a mix of grape and fresh squeezed orange juice
A dash of cranberry juice
A dash of rose water
My favorite drink of 2024 was my version of the El Chipilo. More details on my blog post about homemade cordials.
My favorite drink of 2023 was (This one I had over ice in a whiskey tumbler, not in my coupe):
2 oz Whiskey
1.5 oz Domain De Canton Ginger Liquer (this did the job of side alcohol and sweet)
A dash of angostura bitters
Wait, you say. That math doesn’t add up. Bear with me on some twisted logic:
Main Alcohol: 1.5 oz whiskey
Side Alcohol: 0.5 oz whiskey, 0.5 oz ginger liquer
Sweet: 0.5 oz ginger liquer
Bitter: dash of bitters
What alcohols can you mix to make a cocktail? The Long Island Iced Tea is a perfect example that tells you that you can mix any alcohol with any other alchol and you can use any combination as a main/side alchol.
The Party Challenge: Creating a Cocktail on the Spot
At a friend’s holiday party, I was officially dubbed the “cocktail guy.” Naturally, this meant I was tasked with creating a cocktail on the spot! With no prior preparation, I poked around their kitchen for ingredients and came up with this recipe using what was on hand:
- Main Alcohol: Whiskey (2 oz)
- Side Alcohol: White Wine (1 oz) (a great substitute for vermouth in a pinch)
- Sweet/Sour: Margarita Mix (1 oz) (this one was a really sweet mix and not too sour)
- Special Sauce: Grapefruit Juice (2 tbsp) (the bitters)
- Bonus Touch: 1 tsp of red wine drizzled on top for a dramatic look (inspired by the New York Sour)
My first mix followed my go to proportions above but after a taste, I found the Margarita mix way too sweet and upped the whiskey proportion. This improvised drink turned out to be a hit! The red wine drizzle gave the cocktail an intriguing aesthetic and added depth to the flavor.
How to Invent Your Own Cocktail
The fun begins when you start experimenting! Here’s how you can create a unique drink:
- Start with the foundation: Pick a Main Alcohol. Are you in the mood for a vodka-based drink or something stronger flavored like a whiskey? A Cocktail is a great way to use up that whiskey you don’t like.
- Add a twist: Choose a Side Alcohol to complement the base. Vermouth, triple sec, a splash of any liqueur can work wonders.
- Sweeten the deal: Add something sweet to balance the flavors if your side alcohol doesn’t provide the desired sweetness. Think sugar, syrups, or fruity juices.
- Layer some complexity: Add a dash of sour or bitter for that zing. Lime juice, bitters, or citrus peels are great options.
- Make it yours: Throw in a Special Sauce—a unique ingredient that adds character. Maybe fresh herbs, exotic fruits, or a flavored syrup.
If you’re making a cocktail with a bigger serving size than a 4oz coupe, I’d leave the main alcohol amount the same, just increase the proportion of all the other ingredients.
Here’s an example:
1.5 oz Tequila
1 oz Triple Sec
0.75 oz Lemon Juice
3 oz Costco Coconut Water (similar to Harmless Harvest) – that’s the pink hue.
Basil
So, grab your shaker and start experimenting. Let me know here how your inventions turn out.
