My theory was this: 90 years ago the list of ‘must know’ or ‘classic’ cocktails was very different to 40 years ago, and in turn is different to now. At the turn of the 20th century, drinks like Clover Clubs, Cobblers, Sazeracs and Silver Fizzes were the bartenders’ staples. Skip forward 50 years and Mojitos, Margaritas, Mai Tais and Bloody Mary’s were on everyone’s lips. Yet which drinks have been created in the last 25 years that will stand the test of time (I chose the beginning of my bartending career as a realistic start date) and be added to the roll-call of Espresso Martini
great cocktails? As mixology has become more established, credible, creative and widespread, so the number of signature cocktails has increased, and surely there are many great new cocktails out there. Or are there? The key - other than being a dedicated and well-travelled bartender who has drunk a fair amount of new cocktails - was a series of criteria I used to decide what made for a Modern Classic. Firstly the drink had to have a practical side: it must use ingredients that are relatively common globally or can be substituted fairly easily. Although you might love your new drink that uses Australian finger Limes, I fear you may find it hard for other bartenders around the globe to recreate it. Secondly, it must also work with any decent brand within a category and not be based on just one, utilising the specific flavour notes that exist in singular product. You might be keen to
“As mixology has become more established, credible, creative and widespread, so the number of signature cocktails has increased” harmonize with the delicate hints of peach in Nolet’s Gin, but if a bar doesn’t stock Nolet’s and the drink doesn’t work without it, then it won’t be adopted widely. Thirdly, of a practical nature, it must have a name that is easy to say and ‘call’ in a bar, and is amusing or memorable. There are very few classic cocktails that have more than four words in their name, and remember, brevity is the soul of wit. Try to stay away from the modern mixological malady of puns, as well as any part of the human body that is normally covered with underwear. If in doubt, think about shouting it in a bar when the music suddenly cuts out, or getting your grandfather to order it for you. Fourthly, it must taste great, often meaning that the exact proportions can be varied successfully to accommodate a range of palates. This generally means that stirred drinks are out. We, as alcoholics with bartending problems, may adore ‘see throughs’ but your average punter struggles with them, whereas any drink with ‘citrus and sweetener’ can be modified and tinkered with to suit most tastes.
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Fifthly (and this one may cause some furrowed brows)