In the previous article, we broke down mixed drink formulas by their variables. Now it’s time for practical examples with proportions and straightforward recipes.
Disclaimer
These examples include both classics and our own variations we use at work. They’re here for illustration – they’re not “the only right way”. They’re simply the versions that taste best to us (and to our guests).
Eggnog
An unfairly forgotten hot drink. In our opinion, it’s the perfect format for a cold evening at home or, say, a snowstorm night in the bar. The classic formula is beer/fortified wine/spirits + soft part + whole egg, but over time, aged spirits have proven to be the winners. Here’s one of our favourites:
Macadamia Eggnog
- Macadamia nut shells infused cognac – 40 ml
- Milk – 120 ml
- 1 egg yolk
- Grated nutmeg for garnish
- Optional: 10 ml syrup. Sugar syrup will add body and sweetness; salted caramel syrup will make your taste buds sing.
Method:
- Heat everything except the yolk in a saucepan.
- Place the yolk in a glass, start whisking (IKEA™ whisk works perfectly), and slowly pour in the warmed liquid.
- Garnish with nutmeg.
From here, experiment: add spices, swap cognac for rum, adjust sugar, try a splash of port, and so on.
Toddy
Simple, comforting, and just right for the first chilly days of September. Formula: spirit + sweet + sour + soft part + citrus peel.
Apple Toddy
- Bourbon – 40 ml
- Lemon juice – 20 ml
- 1:1 sugar syrup – 10 ml
- Apple juice – 100 ml
- Zest of 1 lemon
- Optional: 2 bar spoons vanilla-spiced butter – it adds depth and warmth.
Method:
- Heat all ingredients except lemon zest in a saucepan.
- Serve in a mug, garnish with zest.
A perfect rainy-day warmer and a versatile base for winter cocktail menus.
Sour
You can’t talk about sours without mentioning the legendary Daiquiri – the purest example of the spirit + sour + sugar formula. People still argue about which rum, how much ice, and sugar to use. Here’s our in-house recipe:
Daiquiri (our version)
- White rum – 40 ml
- Cachaça – 5 ml
- Lime juice – 25 ml
- White sugar – 2 bar spoons
Method:
- Dissolve sugar in lime juice.
- Add rum and cachaça.
- Shake with cubed ice.
- Strain into a chilled glass, aromatise with lime zest.
Note for purists: Cachaça adds weight and funk to the rum; using cubed rather than crushed ice lets us increase the alcohol to 45 ml while keeping balance.
A quick word on egg whites
Since 1922, egg whites have been added to sours for texture and creaminess. They bind ingredients more thoroughly, creating a fuller mouthfeel. Always aromatise the drink afterward – otherwise, the scent won’t be pleasant. Remember: the foam is optional.
Julep
Once tied to slavery-era plantations, later a symbol of wealth and horse racing, and still the official drink of the Kentucky Derby.
Mint Julep
- Bourbon – 45 ml
- Peach liqueur – 10 ml
- Mint – 5 g
- Angostura bitters – 2 drops
- Splash of soda (~30 ml)
Method:
- Add ingredients to a glass, fill halfway with crushed ice.
- Swizzle (hold the spoon between your palms and “start a fire” in the glass).
- Top with crushed ice, garnish with mint.
Ideally use “shaved ice” – tricky without the right tools, but spectacular. The bitters are an extra element outside the classic formula, but they deepen the flavour.
Smash
A julep with sourness – formula: spirit + sweet + sour + soft part + herb + crushed ice. The most famous? Probably the Basil Smash.
Basil Smash
- Gin – 40 ml
- Lemon juice – 20 ml
- Sugar syrup – 10 ml
- Basil – 5 g
- Soda – ~30 ml
Method:
- Shake all ingredients except soda.
- Strain over crushed ice.
- Top with soda, stir gently.
That’s all for today! In the next part, we’ll talk cobblers, cocktails, fizzes, and highballs.
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Stay boozy, stay nerds
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