The 6 Famous Cocktails Volume 1

What's up guys, welcome back to polite barfly. Today we're making the six most iconic

cocktails

in history, so whether you're a home bartender or an aspiring bartender, these are six recipes you need to master. a theory and storytelling that there are only seven basic plots in every story ever written or told has only one version of these seven plots and in

cocktails

there is basically a similar theory that there are only six basic cocktails that started it all the universe of cocktails and I think everyone should master these things so let's get into it and we'll talk and I'll explain each of these cocktails the number one cocktail, the whiskey highball, the highballs are a family of drinks that they basically consist of two ingredients, you have your spirit and then you lengthen it with sparkling water or mineral water um and initially, historically speaking, the first highballs that came out were the Scottish highballs that came out sometime around 1894 so that the highballs would work well. , especially if you're going to add more ingredients or do some kind of riff, you really need to understand the way flavor profiles work, so when you're making this simple drink you want to make sure you use very cold sparkling water or club soda. obviously you want to use a foundation that you like today.

I'm using Springbank 12 Year Cask Strength Scotch, it's my favorite whiskey and since we're making a Scotch, that's what we're going to do, so the first thing we're going to do is just two ounces of whiskey in a glass, then I'm going to add my ice carefully because it is very slippery and then we will fill it with sparkling water. I'd say about four ounces, maybe a little more. and there you have it my friends, the number two scotch cocktail is the old, the old is one of the most popular cocktails and for very good reasons, basically its composition is the definition of the word cocktail, the first definition of the word cocktail. comes from a May 13, 1806 edition of the Columbian Book Balance and Repository newspaper that defined a cocktail like this as a potent mixture of bitters, sugar, and water, and that's exactly what an old-fashioned is.

There are many different ways to make an old one. -fashioned and today I'm going to make you my favorite old fashioned so here we go the first thing we're going to do is just a few drops of Angostura bitters in the glass it depends on what type of Dasher bitters you're using so if you're using a bitter like Japanese bitter; you're going to want to make it a little bit more bitter than if you were making a bottle of Angostura, so we're just going to add a cube of sugar and add a dash of soda we want to add this dash of soda because the carbonic acid inside the soda will help the sugar dissolve and then I'm going to take the blunt end of my stirring spoon and I'm just going to mash it up, you don't want to gut it because in my old fashioned way I really like to have a little bit of a grainy texture and that's going to ensure that the drink evolves over time, it's going to start off stiff and get a little bit sweeter and a little bit sweeter and then and that last thing, what I like to say about all the flashes is that the last sip is just a small amount of sugar and the sugar helps release dopamine, you feel very happy and that makes you Lead to your next vintage style.

Alright, that's it, so what we're going to do is add two ounces of rye whiskey today. I'm using Rittenhouse hundred-grade rye. I like to use old-fashioned proof spirits, especially Paseo because the spiciness of the rye really balances it out. sugar into the cocktail and then we'll just add our ice, stir it well now you really don't have to worry about stirring too much, especially if you grab a chunk of ice straight from the refrigerator. from the freezer it will take a long time to cool properly. The good news about an old fashioned is that it's set on a rock, so it will melt and dilute as you drink it anyway, so you stir it until you think. it's good, I like to try to get it down to about the negative three degrees Celsius that comes out and then we'll just add an orange peel and sprinkle that on top and if you were going to do an old fashioned traditional, just leave it like that, but I like to do a little bit. of lemon, the lemon has a little bit stronger flavor, the orange has a little sweeter flavor and it makes a really nice flavor combination and there's the old stuff. cocktail number three the martini the martini is one of the most iconic drinks that exist and is also the origin of some of the most Connick drinks, such as the Martinez and the Manhattan, on the surface, it is a fairly simple cocktail, it is just a two a - a ratio of dry vermouth to gin, but your choice of Jim is absolutely important and your vermouth choices are absolutely important.

Apple vermouth is a fortified wine with a proprietary blend of spices, so no two vermouths are the same, which is why Dolin vermouth is different from the martini and is different from Pratt wali. everything is very proprietary, so that will affect the final product today. I'm going to make my favorite martini for you, my favorite root martini, so the first thing we're going to do is just six dashes or seven. of orange bitters in this orange bitters. I've put in two different orange bitters, Regan's and Fee, a 50/50 mix which is my favorite and then we'll just do one ounce of dry vermouth, two ounces of Plymouth gin and I'm using Doland Dry Vermouth I really like the flavor profile of it then. we're gonna do it we're just gonna add a little bit of ice to our can we're gonna stir it it wouldn't be a barfly video if I didn't forget something so I'm just gonna take my glass and stir this to get it up to temperature it's really important because it's in a glass that does not have ice cubes, so it will not cool down over time.

Once you pour this, you have lit the wick. It will start to heat up right away, so you want to make sure you cool it down to a completely low temperature and don't worry about diluting it too much because if you use ice that just came out of the freezer, you won't. Actually, someone in the comments called me up and asked if I could remind them that when they do this at home, they definitely chill their glasses. I don't chill glasses in polite bars because I think it's important for you to see the actual color of the finished product so you know you're doing it right, but every time I pour someone a martini, the applause, the glass comes out of the freezer. or from the glass refrigerator, it cools down and then what?

What we're going to do is just pour it on Nick and Nora and then I'm going to decorate with an orange slice. Now you can make a lemon slice. You can make an orange slice. But for my money, the orange twist is my favorite, there's martini cocktail number four, the daiquiri, the lime rum and sugar mix has been around almost since rum was invented and this is such a good mix that wars have been fought over it, so let's just get into this, the first thing we're going to do is three quarters of an ounce of simple syrup one ounce of lemon juice.

The choice of rum is really up to you. I really like using Florida Conya throughout the year, it's a very, very clean daiquiri. By the way, making two ounces is a nice clean daiquiri, very sharp and clean, that's what I like my daiquiris to taste like. We'll just add our ice in our large can into our cocktail. We will give it to you. a shake, give it a nice double rope, just give it a little slice of lime, garnish the three most iconic ingredients, drink the daiquiri, sidecar as if the daiquiri evolved from the sour jig, but unlike the daiquiri, which has a little more intense flavor, the sidecar uses a little liquor to soften it.

This is a very difficult drink to master. It is simple in its creation, but the selection of ingredients is very important, so today what I have decided to do is go with a Curacao and a cognac that are made by the same manufacturer and are really designed to completely complement each other. The first thing we're going to do is three quarters of an ounce of lemon juice and then we're just going to add 1 teaspoon of simple syrup. we're going to do an ounce of Curacao and then Alison half of the cognac and then we're just going to add our ice.

I like to do it in the big tin without splashing and shaking it and then we'll just give it a little double thread, we just finish it with a hint of orange, done, sidecar cocktail number six, the brandy lips have been in the making since at least the year 1600 and what they initially were was a mixture of rum, beer cream, sugars and spices basically. What would happen is they would make the drink in a big jug and they would take a hot iron poker and put it in the drink and what that would do is heat it up obviously, but then it would also invert the sugars and/or flip. them that's why it's called flipping the time eggs were added to the drink a little note on using raw eggs in cocktails we all use raw eggs it's not for everyone and every time you use a raw ingredient you're taking on a little bit of risk, but it's not as unsafe as people think and I've been making raw egg cocktails for 10 years for people and no one has ever gotten sick, so I just wanted to let you know that there is a small inherent risk, but it's very small, The first thing we're going to do is crack this egg and put it in the can, then we're going to add half an ounce of cane sugar syrup, so this is not a simple syrup, it's actually different. this is made by boiling cane juice into a syrup, it's usually made in Martinique, we're making half an ounce and then we're going to make three quarters of an ounce of heavy cream and then 2 ounces of brandy, close our cans. and shake it dry to emulsify and foam inside.

I was going to say the inside of the cocktail, but to emulsify and glaze the cocktail, now that I put this ice in it, I let it sit and temper and the reason. The reason I did that is because when you put it, when you put really cold ice in your cocktail, it's going to break up and I want it to be like one big piece. It's very important to shake it with a big ice rock because you get a much better texture, so we're just going to add that, shake it up, and although I didn't hear my ice cracking in there, I'm still going to double strain it as a precaution because you don't want to have little fragments. of ice in your drink if you have small shards of ice in your drink it will kill the foam and since we use a whole egg the proteins within the yolk actually inhibit foam production so you don't get as good a foam. as you would say, just with egg white and then we'll finish it with a little bit of nutmeg and there's the brandy flip, so there you have the six most iconic cocktails in history and the six cocktails that served as a model.

For every modern cocktail will come after them, go out and master these drinks and you will have the best foundation for cocktail making you can ever have and you will also have a very delicious time making it. I'll see you guys next time if you like our channel please like and subscribe and if you want to check out patreon and see all the good stuff we're releasing there go to patreon.com/scishow cated barfly I'll see you guys