7 Cocktail Recipes with this ingredient.
The Toronto is an underappreciated stirred cocktail that predates Prohibition. Rye whiskey and Fernet-Branca is a combination that sounds austere but is deeply, darkly complex — the menthol, herb, and bitterness of Fernet integrates with the spice of rye to create something uniquely satisfying. A quarter ounce of Fernet is the correct amount — enough to add character without dominating. This is a bartender's cocktail.
Jeffrey Morgenthaler rehabilitated the maligned Amaretto Sour in 2012 by adding a small amount of cask-strength bourbon and egg white. The bourbon provides dryness and backbone that balances the sweetness of amaretto; the egg white gives it a gorgeous texture and foam. This version uses Amaro Averna as a richer, more complex base. Use Wild Turkey 101 for the bourbon — the high proof holds up.
The Daiquiri is one of the most perfect and misunderstood cocktails in existence. Far from the blended, sugary resort drinks, a proper Daiquiri is a crisp, balanced shaken cocktail of rum, fresh lime, and a touch of sugar. The secret is using fresh-squeezed lime juice — never bottled — and a quality white rum with some character, like Plantation 3 Stars or Flor de Caña 4yr. Double-strain for a silky, clean texture.
The Gimlet was originally made with Rose's Lime Cordial — a preserved, sweetened lime juice — and served to British sailors to prevent scurvy. The fresh-juice version is an entirely different and superior drink. London dry gin and fresh lime juice with a touch of simple syrup, shaken and strained. Crisp, clean, and bracingly tart. Some bartenders do a 50/50 split of fresh lime and Rose's for a nod to the original while keeping some brightness.
The Whiskey Sour is one of the great sour cocktails, and adding an egg white transforms it into something exceptional — the foam provides a silky, luscious mouthfeel that softens the citrus edge and makes every sip feel complete. Use bourbon for a sweeter, fuller profile, or rye for a drier, spicier result. The dry shake technique (without ice first) is essential for building proper foam. Angostura bitters on the foam is traditional.
Named after the 75mm field gun used by the French army in WWI — the drink's kick supposedly had a similar impact. A proper French 75 is gin-based (not cognac, despite common menu confusion), shaken with lemon and simple syrup, then topped with Champagne in a flute. It's elegant, celebratory, and dangerously easy to drink. A floral gin like Tanqueray No. Ten or Hendrick's works beautifully here.
Invented by Dick Bradsell at Soho Brasserie in London in 1983 — allegedly for a famous model who asked for something to 'wake me up and then f*** me up.' The cocktail requires freshly pulled espresso (not cold brew alone) and quality Kahlúa. The three coffee beans on top represent health, wealth, and happiness — a time-honored tradition. Shake extremely hard: the vigorous agitation with fresh espresso creates the signature crema foam.