Hello, dear geeks.
In the previous article, we covered cocktail categories with clear examples and easy-to-follow recipes – now you know a bit more about eggnog, toddy, sour, julep, and smash.
Today we’ve got five more categories, so as all bloggers say: “make yourself a cuppa, we’re starting.”
Disclaimer
As before, we’ll give both classics and our own variations from our bar. These aren’t the “one true way” – just the versions that taste best to us (and to our guests).
Baroque Era – The Cocktail Formula
As mentioned earlier, this period brought us the cocktail formula: spirit + sweet + spice + water. We’ll start with the Old Fashioned, which today is made in two schools –American and European.
Whiskey Cocktail a.k.a. Old Fashioned (American)
- Bourbon – 50 ml
- Sugar syrup – 10 ml
- Angostura bitters – 2 dashes
Method:
- In a mixing glass with ice, stir all ingredients until you find your ideal balance.
- Garnish with orange peel and maraschino cherry.
Whiskey Cocktail a.k.a. Old Fashioned (European)
- Bourbon – 50 ml
- Sugar cube – 1 pcs
- Angostura bitters – 2 dashes
- Splash of soda
- Maraschino cherry
Method:
- Put sugar in glass, soak with bitters.
- Add cherry and splash of soda.
- Muddle sugar and cherry.
- Dissolve sugar in soda.
- Fill with cubed ice, pour bourbon over.
- Stir constantly, tasting for balance.
- Garnish with orange peel and maraschino cherry.
Difference: American uses pre-dissolved sugar syrup, giving a richer, sweeter drink. European leaves sugar granules for a slight crunch and texture. Both are great –it’s about preference.
Cobbler
A brilliant, underused category: spirit + sweet + fruit + crushed ice. The challenge? Balancing flavour without a sour element – the trick is in choosing fresh, flavourful fruit.
Sherry Cobbler
- Oloroso sherry – 60 ml
- Pedro Ximénez sherry – 15 ml
- Maraschino liqueur – 5 ml
- Pineapple juice – 10 ml
- Orange juice – 10 ml
Method: Shake all ingredients and strain over crushed ice.
Note: Traditionally, the entire shaker contents (including broken ice and fruit pieces) went into the glass. Modern versions use juices instead for consistency and appearance. This recipe is a modern adaptation from diffordsguide.com.
Collins
Pure summer refreshment: spirit + sweet + sour + filler. The most famous example is the John Collins.
John Collins
- Gin – 40 ml
- Lemon juice – 20 ml
- Sugar syrup – 10 ml
- Top with soda (~100 ml)
Method: Build over ice in a tall glass, garnish with orange slice and cherry.
Tip: Swap syrup for berry liqueur and soda for tonic for a weekend hit.
Golden Age – Highball
The “king” of cocktails in our view: spirit + filler. Sounds simple, but the possibilities are endless. You can even make your own filler.
Singapore Highball (Rinato’s DRWC2021 finalist recipe)
- Gin – 30 ml
- Tropical soda – 120 ml
Method: Build over ice in a tall glass, garnish with pineapple.
Tropical Soda
Fermented pineapple juice, Bénédictine, orange liqueur, honey, various bitters, grapefruit juice – clarified with milk for a smooth blend of flavours.
Classic highball: Scotch & Soda, 1:4 ratio. Always chill spirit, filler, and glass for maximum carbonation.
Fizz
Similar formula to Collins (spirit + sweet + sour + soda), but in fizzes, soda is mandatory – and the Silver Fizz adds egg white. The main difference: fizzes are shaken hard and served for quick consumption (reviving, hangover-busting). Collins is sipped slowly for refreshment.
Silver Fizz
- Gin – 40 ml
- Lemon juice – 20 ml
- Sugar syrup – 10 ml
- Soda – 100 ml
- Egg white – 10 ml
Method:
- Shake all except soda with ice.
- Strain out ice, dry shake 2–3 minutes.
- Rinse small shaker tin with a little soda and pour into tall glass.
- Add soda to big shaker tin and slowly pour cocktail into glass.
- Garnish with lemon aroma.
Serve fast before foam settles.
That’s all for today! Next time is the final part of our category breakdown.
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Stay boozy, stay nerds
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