There are thousands, if not millions, of cocktails in the world, with all sorts of flavours and names. But most of them are really, in essence, just twists on a handful of classic drinks.
The Cocktail Edit is built around the 12 classics I make the most, the Martini, the Negroni, the Manhattan and so on – the drinks you’ll most certainly know. Each chapter encompasses one of these, as well as six variations on the theme; some of them are related classics, some are contemporary, a few are recipes by me.
If you like the taste of Campari, the French gentian liqueur Suze will almost certainly be up your street. It has less of the smoky-sweet/rhubarb notes, and more parched herbs and citrus peel. But its texture and bittersweetness are of the same intensity. A fun substitute for Campari, not just for the taste, but for the golden colour, too.
25ml Cocchi Americano
GARNISH: grapefruit twist
METHOD: stir on ice
You could make a thousand Martinis and never make the same one twice. And that’s why, I think, this incremental drink so endlessly fascinates.
I’m strongly of the view that a Martini should be stirred, rather than shaken. You want it poised, dense and silky, rather than perturbed.
10ml dry Vermouth
1 dash orange bitters (optional)
GLASS: cocktail glass
GARNISH: twist and/or olive
METHOD: stir and strain
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Closing date: Friday 24th February
Extracted from: The Cocktail Edit by Alice Lascelles (Quadrille).
Photography: Laura Edwards