Category Archives: The Unforgettables

John Collins

John Collins or a Tom Collins

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

Yesterday I made the gin fizz. It is difficult for me to see the difference between these two cocktails other than the ice. What I will say is that the lemon juice is quite pronounced in this. Why here and not in the gin fizz? The only explanation I had is that I used more than a splash of soda water in the gin fizz; I filled the glass. Doing so must have diluted the lemon.

Here, it was quite pronounced. This is definitely a spiked lemonade. Love it! It is refreshing on this summer day. Easy to make and fewer tools as there is no shaking going on as it is built in the glass.

But this drink totally confuses me. Not a gin drinker, I am unfamiliar with the cocktails. But I have heard of a Tom Collins. I searched for the difference between a Tom Collins and a John Collins. Same drink save gin is substituted with bourbon. Sounds like a Mike’s hard lemonade.

Here’s the thing: IBA says a John Collins is made with Old Tom gin. I looked some more. Well, apparently, back in the 1800s, a John Collins was made with genever. Since then, it has been made with bourbon. What I made here would be classified by most, I suspect, as a Tom Collins. That is certainly a name of a cocktail I am familiar with.

Tom, John, Dick, or Harry—it doesn’t much matter to me. It is a fun cocktail.

John Collins

John Collins

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 45 ml Gin

  • 30 ml Fresh Lemon Juice

  • 15 ml Simple Syrup

  • 60 ml  Soda Water

Directions

  • Pour all ingredients directly into a highball filled with ice. Stir gently.
  • Garnish with a lemon slice and maraschino cherry.

Notes

  • Use ‘Old Tom’ Gin for Tom Collins.

Hanky Panky

Hanky Panky

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

This is a cocktail I had never heard of. I went out of state seeking Fernet Branca only to return to New Jersey empty-handed. My Antica Formula was not fresh, so I ended up purchasing a new bottle locally. An expensive cocktail. But I did enjoy it.

Not exactly how to describe this one. The gin (I used Plymouth), sweet vermouth, and fernet all work well together. The orange zest seems to meld with this quite nicely. I have seen that some add a bit of fresh orange juice to this. I can absolutely see that working well together.

Had a few of these throughout the day. I enjoyed them. I will gladly finish off my bottle of fernet going forward having these.

By Jove, now that’s the real hanky panky!

Hanky Panky

Hanky Panky

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 45 ml London Dry Gin

  • 45 ml Sweet Red Vermouth

  • 7.5 ml Fernet Branca

Directions

  • Pour all ingredients into mixing glass with ice cubes.
  • Stir well. Strain into chilled cocktail glass.
  • Garnish: orange zest

Gin Fizz

Gin Fizz

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

Stepped up to Stagger Lee at the bar
Said “Buy me a gin fizz, love”

Robert Hunter, Stagger Lee

Sometime in the mid to late 1980s I had a couple sloe gin fizz’s in Cape May. Because of my interest in the Grateful Dead, I had asked my mother about the gin fizz. She spoke of the sloe gin fizz. We had slow gin at the house, so I made a few. They were all right.

Whenever I think of the gin fizz, I think of the sloe gin fizz. But that isn’t this drink. 🙂

Gin is beginning to appeal to me. This drink, much as I expected, is a refreshing drink. It’s something that seems great on a hot summer afternoon. Crisp, refreshing, easy to drink. It’s almost like spiked lemonade.

Not much to this. It’s a light drink, but non-offensive on all fronts.

Gin Fizz

Gin Fizz

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 45 ml Gin

  • 30 ml Fresh Lemon Juice

  • 10 ml Simple Syrup

  • Splash of Soda Water

Directions

  • Shake all ingredients with ice except soda water.
  • Pour into thin tall Tumbler glass , top with a splash soda water.
  • Serve without ice.
  • Garnish with a lemon slice, optional lemon zest.

Dry Martini

Dry Martini

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

I have evolved.

My cocktail experiences left me not liking gin. My perception of a gin drinker was my grandfather. Other than a short time of drinking gin and tonics in college, i eschewed gin. Even when I was living it up in Boston, my martini drinking was vodka martinis (I know, not a martini). Even then, no vermouth really. It was just chilled vodka. I learned my lesson.

Going into this cocktail, I was still a bit apprehensive. While I have been enjoying my exploration into gin with my cocktail journey of late, the martini was still something I was not particularly embracing. But I was wrong.

First of all, from what I’ve read, more vermouth is needed than what my grandfather and father liked. I believe Dad taught me 13-1. Many online recipes call for 6-1 or more. Even the IBA recipe below is 6-1. It was tasty. My second was 2-1. I think that was even better. It did put me down for the count, however. 🙂

I didn’t go for the olives. Still not a fan. Leandro recommends orange and orange bitters. I think I would like that. I did take his approach with placing the garnish atop the glass (it was for the second version not pictured). Oh yes, the fragrance of the lemon as I sipped was most pronounced. I need to do that more. Lovely.

Yes, I can see myself enjoying martinis. I still lean toward whiskey as having more flavor. Perhaps a different gin would have provided more depth; I used Bombay Sapphire. I have Plymouth here. I’ll give that a whirl next time.

Dry Martini

Dry Martini

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 60 ml Gin

  • 10 ml Dry Vermouth

Directions

  • Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
  • GARNISH Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.

Daiquiri

Daiquiri

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

My mother is a rum drinker. Dad was too. Mom would make daiquiris. For the longest time, I thought daiquiris were frozen drinks as she made them in the blender. She used frozen limeade concentrate without diluting it for the lime juice. Yuck!

Later I learned daiquiris were good. I’ve never drank many, but I know I liked them when I had them.

This walk through classic cocktails has me trying out different cocktails. Part of me wants to find my drink. I think I know how it’s going to shale out, but don’t want to impose this thought before I am done the testing. Nevertheless, I suspect, daiquiris may be among those that become regulars.

It’s a simple drink with a big payoff. There is nothing to fault here. It’s so good, I purchased more limes to continue these. What a refreshing cocktail! Yum.

The break in this project is directly attributable to not being able to find good limes. At $3.00 for four limes at Shop Rite, it took two weeks to find something acceptable although not great. I mentioned this at Mission Spirits. I was directed to Santori’s. Stopped in and found eight limes for $1.75 and they were better looking than Shop Rite.

Daiquiri

Daiquiri

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA Daiquiri

Ingredients

  • 60 ml White Cuban Ron

  • 20 ml Fresh Lime Juice

  • 2 Bar Spoons Superfine Sugar

Directions

  • In a cocktail shaker add all ingredients.
  • Stir well to dissolve the sugar.
  • Add ice and shake.
  • Strain into chilled cocktail glass.

Notes

  • No garnish

Clover Club

22-05-30 Clover Club

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

This is a cocktail I have been looking forward to making. Some discussion board I read has had a slew of these posted recently.

Simply, this is a gin sour with raspberry syrup. The highlight, as it were, is that it is pretty. Or at least is supposed to be.

I infused simple syrup with raspberries. I used more than what was called for. The color seems light to me. In the cocktail, it was barely pink. It tasted fine, but it was not visually appealing.

I read up on this. Someone stated he shook two raspberries in the tin with the ingredients. I tried that. That added more color, but not quite enough. I used a whole egg white as he suggested. This is probably more in line with other cocktails. It still was not as visually appealing as what I see online. It tasted fine.

I’m a bit let down by this one. Frankly, this is the kind of cocktail I think of when I think of the fun this is supposed to provide. Unfortunately, I guess that rests more on how the drink looks than I previously thought.

While I should play around with this more (perhaps muddle the raspberries while heating them), I am probably going to move on in my journey.

Clover Club

Clover Club

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

5

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 45 ml Gin

  • 15 ml Raspberry Syrup

  • 15 ml Fresh Lemon Juice

  • Few Drops of Egg White

Directions

  • Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled cocktail glass.
  • GARNISH: fresh raspberries

Casino

22-05-30 Casino

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

My sophomore and junior years at college were my gin drinking days. It’s not that I was a gin drinker, but my friend Steve Fox was. We consumed plenty of g&ts during those years. Hey, if someone else is providing . . .

The memory I have of those is that they were refreshing.

Next up on my cocktail journey is the Casino. I had never heard of this before. I suspect it is not real popular. I base that upon the Educated Barfly not having made this cocktail during his run.

Casino

Casino

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 40 ml Old Tom Gin

  • 10 ml Maraschino Luxardo

  • 10 ml Fresh Lemon Juice

  • 2 Dashes Orange Bitters

Directions

  • Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice.
  • GARNISH: Garnish with lemon zest and a maraschino cherry.

As always, I made this exactly as IBA wrote it. The volume was way short (to use Mom’s vernacular) for my Old Fashioned glass. Also, the ice seemed to just get in the way. Yes, it is hot out. Yes, this is a quenching drink (had there been enough liquid). I also don’t understand wrapping the lemon peel around the cherry for the garnish. I have seen this elsewhere. How is one to eat the cherry?

Anyhow, while nothing wrong with the taste of the cocktail, I began looking about for other versions. Yeah, not one have I come across served this on the rocks. This is a coupe cocktail.

As with many cocktails, recipes vary widely. That’s why I went with IBA thinking there was some standardization there. I have since read that IBA has some strange ratios and I am finding that to be the case.

Made a second one of these using the following:

  • 60ml Ransom Old Tom Gin
  • 5ml lemon juice
  • 5ml dashes maraschino
  • 2 dashes of orange bitters
  • Shake all ingredients and strain into a chilled cocktail glass. Garnish with a lemon twist.

I drop a cherry in as it seems to fit nicely.

The reality is this cocktail is an Aviation without the creme de violet and using Old Tom Gin instead of London Dry. FWIW, while the recipe I used called for Ransom, I used Hayman’s.

Most excellent!

This thing goes down far too easily.

I suspect this would be difficult to order out without instructing the bartender how to make it as I don’t think this is well-known. Then again, why is it in The Unforgettables section of IBA?

Brandy Crusta

Brandy Crusta

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

This. apparently, is a significant cocktail as it is the first one that incorporated citrus into it. Think of all th cocktails that have lemon, lime, or orange juice in them. This is related to the Sidecar, I suppose.

The recipe states to put this all into a mixing glass. I watched a video of David Wondrich making this. he made it in a glass as well. I used my mixing glass.

One, the volume was short. I liked this. There was something really minor not quite balanced in this. I determined I was a tad too heavy on the maraschino liqueur. The second one I made I shook. It too was short on volume, but it was splendid in balance. Just wonderful!

I do not understand the lemon peel garnish. It just seems to be in the way.

I am also not certain about the sugar rim. I need to improve that as it crystalizes before I am finished the cocktail. I could polish it off in a couple gulps, but that isn’t fun. By the time I do, the sugar is hardened.

But much like the Sidecar, this is a more involved preparation cocktail. It takes time for a quick drink.

Brandy Crusta

Brandy Crusta

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

5

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 52,5 ml Brandy

  • 7,5 ml Maraschino Luxardo

  • 1 Bar Spoon Curacao

  • 15 ml Fresh Lemon Juice

  • 1 Bar Spoon Simple Syrup

  • 2 Dashes Aromatic Bitters

Directions

  • Mix together all ingredients with ice cubes in a mixing glass and strain into prepared slim cocktail glass.
  • GARNISH: Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Carefully curling place the orange/lemon peel around the inside of the glass.

Well, it’s a long weekend; I decided to have another. This one I made following Leandro’s recipe. I really liked this one too! The citrus is more prominent in this one. The volume was perfect! I suspect going forward I will lean toward this one although the IBA is fine. Leandro’s really comes across as a cocktail that works well. It is balanced all the way through. Nice!

Boulevardier

Boulevardier

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

This is one of the biggies in the cocktail world. Given the Campari, I was leery approaching this one. But like many things, familiarity brings about fondness. Of the three different cocktails I have had with Campari (Negroni and the Americano being the others), this was the most pleasing. Perhaps Campari is growing on me or perhaps these cocktails are getting better. 🙂

I enjoyed this. I used Rittenhouse rye to make this. From what I gather, rye is the current preferred whiskey to use in this cocktail.

Boulevardier

Boulevardier

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 45 ml Bourbon or Rye Whiskey

  • 30 ml Bitter Campari

  • 30 ml Sweet Red Vermouth

Directions

  • Pour all ingredients into mixing glass with ice cubes. .
  • Stir well.
  • Strain into a chilled cocktail glass.
  • Garnish with orange zest, optionally a lemon zest.

Between the Sheets

Between the Sheets

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

This is a rff of the Sidecar, it seems. The addition of the rum is welcomed. I used Mission Spirits white. It worked well.

I enjoyed this cocktail. I think I would like to play around with the ratios a bit. I looked at a few other recipes and it looks like there are other approaches to this. My thinking is I could dial this in just a little bit to make it a cocktail I really enjoy. Perhaps some simple syrup to sweeten it ever so slightly.

Between the Sheets

Between the Sheets

Recipe by Robert OwensCourse: Cocktails, The Unforgettables
Servings

1

servings
Prep time

3

minutes
Cooking timeminutes
Calorieskcal

IBA recipe

Ingredients

  • 30 ml White Rum

  • 30 ml Cognac

  • 30 ml Triple Sec

  • 20 ml Fresh Lemon Juice

Directions

  • Add all ingredients into a cocktail shaker.
  • Shake with ice and strain into a chilled cocktail glass.

Notes

  • No garnish