Timeless

What make a cocktail a classic?

This question has been running through my head lately, especially when I noticed that the two "game-changer" cocktails for Rind and myself are classics - the Manhattan and Martini. Is this a coincidence? I think not. Both of these drinks have few ingredients, nothing fussy is needed and they let the quality of the alcohol shine.

Do you think Drake would like this?

Classic vs. Vintage

The definition of classic as an adjective is "Judged over a period of time to be the highest quality and outstanding of its time." So time is essential for a classic, as is quality. Personally, I think the less ingredients the better. There is a section in the Death & Co. cocktail book that is labeled "Classic and Vintage" and what they said really resonated:  "In our view, to be deemed a classic a cocktail needs to have been both popular and pervasive since its invention. An esoteric recipe dug up from an old bar book isn't a classic; it's vintage".  I have slowly been going through all the recipes in this section a la "Julie & Julia" and the following two have been on heavy rotation. They both have dueling origin stories, but thought to have been around since the 1920's.

Toronto

2 oz. rye (I'm loving James E. Pepper 1776 Straight Rye Whiskey)
1/2 oz. Fernet-Branca
1 tsp. simple syrup
Lemon twist

Stir all ingredients over ice, strain into a coupe and garnish with lemon twist.

Old Pal

Hello Campari, my old friend.  I've come to drink with you again.

1.5 oz rye (again - the James E. Pepper!!)
3/4 oz Campari
3/4 oz Dolin Dry Vermouth
Lemon Twist

Stir all ingredients over ice, strain into a coupe and garnish with a lemon twist



Side notes: Some recipes call for the Old Pal to be equal parts (and oh, I   do love an equal parts cocktail) but I found I personally like this with a little less dry vermouth.  This is a great opening cocktail for a big meal like Thanksgiving - and easy to batch for a group.  The Toronto is a house favorite and great for the cold weather  - some recipes only call for 1/4 oz Fernet but I'm 'Bitters' for a reason and like it with a little more oomph.