3 Classic Cocktails

Three Classic Cocktails

The Martini

A crystal clear martini in a cocktail glass garnished with two green olives.The martini conjures up images of James Bond, and sophisticated cocktail parties. Pure elegance and style in liquid form. Of course we are discussing the Gin Martini, that other one need not be mentioned.

We need only two ingredients: an excellent gin, and a dry vermouth. The better the gin, the better the martini.

The ratio of gin to vermouth can vary wildly from 1:5,favored by Julia Childs, to 1:(glance in the direction of France), favored by Winston Churchill.

A good starting place is 3:1. This gives the vermouth a chance to augment the flavor of the gin without overpowering it.

The recipe itself is stunningly simple.

The Martini

  • 3 oz. your choice of gin
  • 1 oz. your choice of Dry Vermouth
  • Some number of green olives for a garnish
  • ice
  • cocktail glass, chilled
  • cocktail shaker
  • bar strainer
  1. In a clean cocktail shaker filled with ice, add liquid ingredients.
  2. Shake until well chilled.
  3. Strain into chilled cocktail glass.
  4. Garnish with olives.

The Sazerac

A sazerac strained into a rocks glass and garnished with a twist of lemon rind.The classic and mysterious cocktail from New Orleans, the Sazerac has been around since the 1850's. Originally made with brandy, the recipe now calls for American rye whiskey and bitters.

The ingredient list is slightly more extensive here requiring a nice rye whiskey, two types of bitters: Peychaud's and Angostura, and an absinthe.

The recipe is only slightly more complex than a martini.

The Sazerac

  • sugar cube
  • water
  • 1.5 oz. rye whiskey
  • 2 dashes Peychaud's Bitters
  • 1 dash Angostura Bitters
  • ice
  • 1 barspoon absinthe (or Pernod's)
  • lemon peel
  1. In a mixing glass, muddlegently mash with the back of a bar spoon the sugar with just enough water to moisten the cube.
  2. Add the rye, both bitters, and ice, and stir until chilled.
  3. Add the absinthe to a chilled Old-Fashioned glass, turn the glass to coat the inside then pour out the absinthe.
  4. Strain the chilled mixture into the coated glass.
  5. Twist lemon peel over cocktail, rub around the rim of the glass, garnish with the twist, and serve.

The Manhattan

A manhattan being strained from a shaker into a cocktail glass. With roots that reach back to the 1870's this classic cocktail bears the name of the club that invented it. There are many variations, but all of them can be reached from the simple starting recipe.

Once again, an excellent rye whiskey is necessary. We will also need an Italian, or sweet, vermouth.

The process of making a Manhattan is very similar to making a Sazerac.

The Manhattan

  • 2 oz. rye whiskey
  • 1 oz. Italian vermouth
  • 2 dashes Angostura Bitters
  • chilled cocktail glass
  1. Stir the rye, vermouth, and bitters in a mixing glass with cracked ice.
  2. Strain into chilled cocktail glass right before service. Garnish with cherry or twist is entirely optional.