The ability to mix a good cocktail can seem like a talent given only to a chosen few, like being fluent in several languages or juggling blenders. But actually, you just need to follow a few simple rules to produce a decent, if not excellent, drink for you and your guests. Notable food writer Mark Bittman has just four rules, and twelve simple cocktails, as noted in yesterday's New York Times.
• Keep it simple. Stock your bar with a few favorite bottles, bitters, sweet vermouth, Triple Sec, simple syrup and sodas. Then the only thing you need is some fruit (lemon, lime) and some herbs and you're set.
• Keep keeping it simple. You don't need a lot of fancy barware, but a shaker and strainer will probably come in handy.
• Taste is Important. Be sure to purchase good-tasting booze, which isn't always the most expensive.
• Make it a stiff one. Pour around a quarter cup of booze into each drink, or about 1/3 more than usual. You want to be able to taste the liquor in your cocktail.
Read More: It's 5 O'Clock Somewhere at The New York Times
Related: Bar Basics: 12 Bottles Any Bar Should Have
(Image: Dana Velden)
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I find it interesting that his way of making a drink "stiffer" is to use more alcohol, not less of everything else. Some of my favorite very-stiff drinks from my local bar aren't even a quarter cup total; that seems excessive.
I'm a spelling and grammar Nazi: Then the only thing you need is some fruit (lemon, lime) and some herbs and you're************* set.
On a more productive comment: I agree that Hendrick's and Bulleit Bourbon are staples in my liquor cabinet.
@Alicelost a 2oz cocktail seems like a complete ripoff, unless it costs $3. I doubt that's the direction I'd like to go in when serving guests in my home. Wouldn't want to seem stingy.
@bgnguyen: Fixed! Thanks for letting us know!
I actually prefer drinks with lower alcohol content. I normally love Mr. Bittman's advice, but this time I've got to say no way. Although 1/4 cup alcohol is only 2 ounces, and a lot of traditional drinks call for that much anyway (if not 3 ounces).
that's what she said
Good advice from the level headed and reductionist Bittman, though I agree with some of the comments that a "stiff" drink isn't necessary for a great cocktail. Take any European inspired aperitif or cocktail and all of the ingredients are a perfect combination of flavors (including the amount of alcohol). Make a Manhattan and saturate it with too much Rye and you've lost the balance of red vermouth and bitters, as a further example.