Cocktails

The importance of alcohol consumption. A taxonomy of cocktails + recipes + bartending tips. My wine, spirit, and liqueur reviews.

Making cocktails at home is good because:

  1. You can customize them to your or your guests’ liking
  2. You can make cocktails with high-end liquors that you pick out
  3. You can enjoy drinking in your own quiet space
  4. Bartending at home is cost effective

I am by no means an expert on this topic but here is what I’ve learned so far.

Specs

These aren’t the “true” “official” recipes, but rather my own hacked together versions that I like.

Old Fashioned

There are many variations and you can use any spirit, although whiskey is the classic.

Ingredients
  • 2oz whiskey
  • 1/8oz–1/4oz simple syrup
  • 2 dashes Angostura bitters
  • 2 dashes orange bitters
Method
Stir in mixing glass with cubed ice. Strain. Pour over ice.
Serving and Garnish
Rocks glass, large ice cube, Luxardo cherry, orange peel twist
Good Bottles
Four Roses, Maker’s 46. Diplomatico Reserva
Riffs
  • Swap spirits: 2oz aged rum for whiskey
  • Swap sweetener: swap demerara / maple / blue agave syrup for simple syrup
  • Add coffee depth: 1/2oz coffee liqueur
  • Exotic bitters: choose — 2 dashes Aztec chocolate bitters, 2 dashes black walnut bitters
  • Port old fashioned: 2oz bourbon, 3/4oz 10-year Tawny port, 1/4oz maple syrup, 2 dashes Angostura bitters

Whiskey Sour

Ingredients
  • 2oz whiskey / rum
  • 1/2oz maple / 2:1 demerara syrup OR 3/4oz 1:1 simple syrup
  • 3/4oz lemon juice
  • (Optional) Fee Foam or 1 egg white
Method
Shake hard with large ice cube (for max foam). Double strain into glass.
Serving and Garnish
Rocks glass (over one large ice cube) or cocktail glass (up). Garnish with a Luxardo cherry and a few drops of Angostura bitters on top of the foam.
Good Bottles
Four Roses, Wild Turkey 101
Riffs
  • Quick version with lemonade: Swap lemon juice and sweetener for 2–3oz of fresh unpasteurized lemonade + a quarter of a lemon, juiced fresh. The Trader Joe’s refrigerated lemonade works perfectly, no need for additional sweetener.
  • New York Sour: Float 1/2oz dry red wine (e.g. Merlot, Malbec) or port on top over the back of a barspoon

Manhattan

Ingredients
  • 2oz whiskey
  • 1oz sweet vermouth (or ruby port)
  • 2 dashes Angostura bitters
  • (Optional) 1 dash black walnut bitters
Method
Stir in mixing glass with cubed ice. Strain.
Serving and Garnish
Coupe glass, up, Luxardo cherry
Good Bottles
Carpano Antica, Carpano Punt E Mes, Cocchi Vermouth Di Torino. Otima 10 Year Port. Rittenhouse 100.
Riffs
  • Perfect Manhattan: Use split of 1/2oz sweet vermouth + 1/2oz dry vermouth
  • Perfect Summit Manhattan: 2 1/2oz bourbon, 3/4oz dry vermouth, 3/4oz Muscat wine, 1/6oz curacao, 2 dashes bitters
  • Black Manhattan: 2oz bourbon, 1oz Amaro Averna (or other Amaro such as Montenegro, Ramazzotti, or Nonino), 2 dashes Angostura bitters, 2 dashes orange bitters
  • Monte Carlo: 2oz rye, 1/2oz Benedictine, 1-2 dashes Angostura bitters
  • Winter Holiday: 2oz rye, 3/4oz tawny port, 1/4oz dark creme de cacao, 1 dash Angostura bitters, 1 dash chocolate bitters

Whiskey Highball

Ingredients
  • 2oz whiskey / rum / gin
  • 4–6oz mixer (club soda, ginger ale, coke, sprite)
  • 1/4oz–1/2oz fresh lime/lemon juice
Method
Add ice to glass and stir until glass is frosted. Pour out melted water. Pour in spirit and citrus and top with the mixer. Stir once. Note: some suggest to pour mixer first, then spirit — experiment with it.
Serving and Garnish
Highball glass, on rocks. Luxardo cherry, lemon twist.
Good Bottles
Suntory Toki.
Note on Mixers
  • Sparkling water: filtered, sometimes un-mineralized, tap water with added carbonation
  • Spring water with added carbonation: mineralized still spring water + added carbonation (e.g. San Pellegrino, Mountain Valley)
  • Naturally sparkling spring water: naturally carbonated and mineralized water from a spring, often with some added carbonation (e.g. Topo Chico, Perrier, Gerolsteiner)
  • Club soda: filtered tap water + carbonation + sodium bicarbonate (adds a slight salty flavor) (e.g. Fever-Tree Club Soda)
  • Tonic water: filtered tap water + carbonation + quinine (slightly bitter taste) + sugar/sweeteners (can contain HFCS, offsets bitterness from quinine)
  • Seltzer: be careful! This actually means nothing today. Identify which of the above categories the water actually falls in.
  • For highballs: club soda is often the best choice since the slight bit of saltiness enhances the spirit’s flavor
Riffs
  • Tom Collins: 2oz gin, 1oz lemon juice, 1/2–1oz simple syrup, club soda to top in highball glass. Garnish with lemon wheel and a maraschino cherry.
  • Gin and Tonic: 2oz gin, 2oz tonic water, a squeeze of lime, and a dash of grenadine. Hendrick’s gin is nice.

Daiquiri

Ingredients
  • 2oz white rum
  • 3/4oz lime juice
  • 3/4oz simple syrup
Method
Shake very hard with ice for a full 15 seconds. Double strain into glass.
Serving and Garnish
Coupe or Nick and Nora glass (chill the glass in the freezer), up
Good Bottles
El Dorado 3, Probitas, Planteray 3 Stars, Flor de Cana 4
Riffs
  • Herbal enhancement: add a dash of absinthe before shaking
  • Grassy funk enhancement: according to Cocktail Codex, the ideal daiquiri is 1 3/4oz white rum + 1/4oz rhum agricole + a full 1oz of lime juice
  • Difford’s version: Daiquiri No. 1: 1 2/3oz filtered white rum, 1/2oz lime juice, 1/3oz 2:1 sugar syrup (thicker syrup prevents overdilution)

El Presidente

Ingredients
  • 1 1/2oz light rum
  • 3/4oz blanc or dry vermouth
  • 1/4oz orange liqueur
  • 1 barspoon real grenadine
Method
Stir in mixing glass with ice. Strain.
Serving and Garnish
Cocktail glass, up
Good Bottles
Diplomatico Planas, Probitas, El Dorado 3, Planteray 3 Stars. Lillet Blanc, Dolin Vermouth Blanc.

Mai Tai

Ingredients
  • 2oz rum
  • 1oz lime juice
  • 1/2oz dry curacao
  • 1/2oz orgeat
  • 1/8–1/4oz simple / demerara syrup
Method
Shake with ice. Double strain.
Serving and Garnish
Large rocks glass, ice pebbles, lime peel
Good Bottles
Appleton Estate 8 / 12 / 15, El Dorado 8, Smith and Cross. Pierre Ferrand Dry Curacao.
Riffs
  • “Hotel” Mai Tai (from the NoMad Cocktail Book): small lime wedge, 1oz lime juice, 3/4oz orgeat, 1/2oz creole shrubb (orange liqueur), 1/2oz rhum agricole (Rhum J.M Blanc Agricole Martinique 100 Proof), 3/4oz Appleton Signature (4 year blend), 3/4oz El Dorado 15 (highly aged dark rum)

Gimlet

Ingredients
  • 2oz gin
  • 1/2–3/4oz lime juice
  • 1/2–3/4oz simple syrup
Method
Shake with ice. Double strain.
Serving and Garnish
Nick and nora or coupe, up, lime wheel garnish
Good Bottles
Citadelle, Hendrick’s, Tanqueray No. Ten, Tanqueray Rangpur, Bluecoat, Monkey 47, Junipero, Barr Hill, Isle of Harris, Roku Gin (Japanese), Gin Mare (Spanish, exotic, olives), Empress 1908 Indigo
Riffs
  • Gimlet highball: 1 1/2oz gin, 1/2oz lime juice, 1/4–1/2oz simple syrup. Shake and pour. Top with 3–4oz club soda.

Negroni

Ingredients
  • 1oz gin
  • 1oz sweet vermouth
  • 1oz Campari
Method
Stir in mixing tin with ice. Strain.
Serving and Garnish
Rocks glass, one large ice cube, orange peel garnish
Good Bottles
Cocchi Vermouth di Torino, Cinzano Rosso Vermouth, Carpano Antica Formula, Dolin Rouge Sweet. Tanqueray No. 10.
Riffs
  • MonteNegroni: swap Campari for Amaro Montenegro. 2oz Amaro Montenegro, 1oz gin, 1oz sweet vermouth, 2 dashes Angostura bitters.
  • Kingston Negroni: 1oz Jamaican rum (Smith and Cross), 1oz sweet vermouth, 1oz Campari

Martini

Ingredients
  • 2oz gin
  • 1/2–3/4oz dry vermouth
  • 1 dash orange bitters
Method
Stir in mixing tin with ice. Strain. (Optionally shake)
Serving and Garnish
Martini glass, up, lemon peel / green olive garnish
Good Bottles
Plymouth, Bluecoat. Dolin Dry, Noilly Prat Extra Dry.
Riffs
  • Perfect Martini: add 1/2–3/4oz sweet vermouth to the tin

Lemon Drop

Ingredients
  • 1 1/2oz gin
  • 3/4oz lemon juice
  • 1/2oz triple sec (sub 1oz limoncello + 1/4oz triple sec)
  • 1/4–1/2oz simple syrup
  • (Optional) one dash orange bitters
  • (Optional) pinch of salt
Method
Shake with ice. Double strain.
Serving and Garnish
Coupe glass, up. Lemon twist or lemon wheel for garnish.
Good Bottles
Plymouth, Tanqueray No. 10.

Boulevardier

Ingredients
  • 1 1/2oz bourbon
  • 3/4–1oz Campari
  • 3/4–1oz sweet vermouth
  • (Optional) small pinch of salt
Method
Stir in mixing tin with ice. Strain. The classic recipe uses 1oz Campari and vermouth, but using 3/4oz Campari and vermouth may be better.
Serving and Garnish
Rocks glass or coupe, one large ice cube, orange peel garnish
Good Bottles
Same Vermouths as the Negroni. Buffalo Trace, Elijah Craig Small Batch.

Sidecar

Ingredients
  • 1 1/2–2oz Cognac / brandy
  • 1/2oz Cointreau
  • 3/4oz lemon juice
  • 1/4–1/3oz simple syrup
  • Tiny pinch of salt
Method:
Shake with ice. Double strain.
Serving and Garnish
Coupe, up. Garnish with an orange or lemon twist.
Good Bottles
Pierre Ferrand Ambre, Pierre Ferrand 1840 Original Formula, Hennessy VS, Remy Martin VSOP
Riffs
  • Gennaro’s sidecar: 1oz Cognac, 3/4oz Cointreau, 1/2oz limoncello, 1/2oz lemon juice
  • Champs-Elysees: 2oz Cognac, 1/2oz Green Chartreuse, 3/4oz lemon juice, 1/4–1/2oz simple syrup, 2 dashes Angostura bitters

Between the Sheets

Ingredients
  • 1oz cognac
  • 1oz light rum
  • 1oz triple sec (Cointreau)
  • 1/4oz lemon juice
  • (Optional) 1/4oz simple syrup
  • (Optional) pinch of salt
Method
Shake with ice. Double strain.
Serving and Garnish
Cocktail glass, up, express orange peel (no garnish)
Good Bottles
Same cognacs as above. Planteray 3 Stars, Flor De Cana 4, El Dorado 3, Diplomatico Planas.

Mudslide

Ingredients
  • 1oz Irish cream
  • 1oz coffee liqueur
  • 1oz vanilla vodka
  • 1 1/2oz heavy cream
Method
Shake with ice. Double strain.
Serving and Garnish
Rocks glass or coupe, fresh ice OR up, chocolate syrup. Garnish with shaved chocolate.
Good Bottles
Baileys, Kahlua

Port of Call

Ingredients
  • 1oz gin
  • 1oz ruby port wine
  • 3/4oz lemon juice
  • 1/2oz cinnamon syrup
  • 1 tsp cranberry preserves
Method
Shake with ice. Double strain.
Serving and Garnish
Rocks glass, crushed ice, mint garnish
Good Bottles
I have no idea
Riffs
  • If cinnamon syrup / cramberries aren’t available, sub with: 1/2oz simple syrup + 1 dash Angostura bitters + dash of grenadine

Japanese Snow Monkey

I had this cocktail at Rumba. The spec is given as: “Kiyomi rum, Nigori sake, Bermutto dry vermouth, Campari, raspberry, and lemon”. “A floral but punchy take on a Negroni to help brighten long winter days.” There was a particular roasted corn-like and slightly smoky flavor that was hard to pin down, but was very good. My attempted reproduction:

Ingredients
  • 1oz Japanese rum (substitute with: 1/2oz Probitas + 1/4oz El Dorado 3 + 1/4oz agricole blanc)
  • 1oz Nigori sake
  • 3/4oz dry vermouth
  • 1/2oz Campari
  • 1/2oz raspberry syrup OR muddle 6-8 raspberries with 1/4oz simple syrup
  • 1/2oz lemon juice
  • Sprinkle of salt
  • (Optional) 3-4 drops of mezcal (for slight smoke)
Method
Muddle raspberries. Shake with ice. Double strain.
Serving and Garnish
Coupe, up.
Good Bottles
Probitas. Tozai Snow Maiden, Sho Chiku Bai Nigori.

Last Word

Ingredients
  • 3/4oz gin
  • 3/4oz Green Chartreuse
  • 3/4oz Maraschino liqueur
  • 3/4oz lime juice
Method
Shake with ice for 20-30 seconds. Double strain.
Serving and Garnish
Coupe / nick and nora, up. Garnish with Luxardo cherry + lime twist.
Riffs
  • It seems widely recognized that it is better to go lower on Maraschino and up on gin for better balance: 1oz gin + 1/2oz Maraschino liqueur.

Bee’s Knees

Ingredients
  • 2oz gin
  • 3/4oz honey syrup (equal parts honey and warm water, stir until mixed and cool)
  • 3/4oz lemon juice
  • (Optional) splash of fresh lemonade
Method
Shake with ice for 15 seconds. Double strain.
Serving and Garnish
Coupe / nick and nora, up. Garnish with lemon twist.

Jasmine

Ingredients
  • 1 1/2oz gin
  • 1/4oz Campari
  • 1/4oz orange liqueur (Cointreau)
  • 3/4oz lemon juice
  • 1/8–1/4oz simple syrup
Method
Shake with ice for 15-20 seconds. Double strain.
Serving and Garnish
Coupe, up. Garnish with lemon twist.

Monkey Gland

Ingredients
  • 1 1/2oz gin
  • 1oz fresh orange juice
  • 1/4oz grenadine
  • 1 dash absinthe
Method
Shake with ice. Double strain.
Serving and Garnish
Martini glass or coupe, up. Garnish with orange twist or wheel.

Corpse Reviver #2

Ingredients
  • 3/4oz gin
  • 3/4oz orange liqueur (Cointreau)
  • 3/4oz Lillet Blanc
  • 3/4oz lemon juice
  • 1 dash absinthe for rinsing the glass
Method
Spray the glass with absinthe. Shake ingredients with ice for 15 seconds. Double strain.
Serving and Garnish
Coupe, up. Garnish with lemon or orange twist.

Martinez

Ingredients
  • 1 1/2oz gin
  • 1 1/2oz sweet vermouth
  • 1/4oz Luxardo maraschino liqueur
  • 2 dashes Angostura bitters
Method
Stir over ice until chilled, 30-45 seconds. Strain.
Serving and Garnish
Coupe, up. Garnish with lemon twist.

Bijou

Ingredients
  • 1 1/2oz gin
  • 1oz sweet vermouth
  • 3/4oz Green Chartreuse
  • 2 dashes orange bitters
Method
Stir over ice until chilled, 20-30 seconds. Strain.
Serving and Garnish
Nick and nora, up. Garnish with cherry.

Aviation

Ingredients
  • 1 3/4oz gin
  • 1/2oz Luxardo Maraschino liqueur
  • 1/4oz Creme de Violette Liqueur
  • 1/2oz lemon juice
  • 1/4oz cold water (omit if using wet ice)
Method
Shake with ice until chilled, 10-15 seconds. Double strain.
Serving and Garnish
Nick and nora or martini glass, up. Garnish with cherry or lemon twist.

Paper Plane

Ingredients
  • 3/4oz bourbon
  • 3/4oz Aperol
  • 3/4oz Amaro Montenegro (typically Amaro Nonino is used)
  • 3/4oz lemon juice
Method
Shake with ice until chilled, 10-15 seconds. Double strain.
Serving and Garnish
Nick and nora or coupe glass, up.
Riffs
  • Use a different amaro (e.g. Nonino, Averna)

Spritz

Ingredients
  • 3oz dry sparkling wine (e.g. Prosecco)
  • 2oz amaro (e.g. Aperol, Amaro Montenegro, Campari)
  • 1oz soda water
  • (Optional) 1/4oz lemon juice
Method
Use the classic 3-2-1 spritz formula and improvise the ingredients! In the glass, first add wine, then slowly drop in ice, then amaro, and finally soda water. Stir once.
Serving and Garnish
Serve in a wine glass. Garnish with a slice of orange.
Riffs
  • Hugo spritz: Muddle 8-10 mint leaves with 1 lime wedge and 1.5oz Elderflower liqueur. Top with ice. Pour 2–3oz Prosecco + 2oz sparkling water.

Gin Fix

Ingredients
  • 2oz gin
  • 1/2oz simple syrup
  • 1oz lemon juice
Method
Shake with ice. Double strain.
Serving and Garnish
Highball or rocks glass, fill glass with crushed ice. Stir after pouring. Garnish with lemon peel.

White Negroni

Ingredients
  • 1 1/2oz gin
  • 1oz Lillet Blanc
  • 1/2oz Suze
Method
Stir over ice. Strain.
Serving and Garnish
Rocks glass. Garnish with a lemon twist.
Riffs
  • Alpine Negroni: 1oz gin, 3/4oz Cocchi Americano, 3/4oz Suze, 1/2oz Dolin Genepy, 1 barspoon White Creme de Menthe, 3 dashes lemon bitters, sprinkle of salt.

Elk’s Own

Ingredients
  • 1oz whiskey
  • 3/4oz Ruby Port
  • 3/4oz lemon juice
  • 1/2oz demerara syrup
  • 1–2 dashes chocolate / orange bitters
  • Egg white / Fee foam
Method
Shake with ice. Double strain.
Serving and Garnish
Nick and Nora glass.

Jungle Bird

Ingredients
  • 1 1/2oz dark rum
  • 1/2oz Campari (or Aperol for less bitterness)
  • 1 1/2oz pineapple juice
  • 1/2oz lime juice
  • 1/2oz simple syrup
Method
Shake hard with pebble ice. Ungated pour into glass.
Serving and Garnish
Fill a rocks glass with pebble ice and pour. Garnish with slices of lime and orange.
Good Bottles
Rhum Barbancourt, Smith and Cross, Appleton Estate 8/12

French 75

Ingredients
  • 1oz gin
  • 1/2oz simple syrup
  • 1/2oz lemon juice
  • 3–4oz Brut Champagne / dry sparkling wine
Method
Shake gin + syrup + lemon juice with ice. Pour into flute. Top off with Champagne.
Serving and Garnish
Serve in Champagne flute, up. Garnish with lemon twist
Good bottles
Empress 1908 Elderflower Rose Gin, Empress 1908 Indigo Gin, Hendrick’s
Riffs
  • French 125: Sub gin with cognac.
  • French 95: Sub gin with bourbon.
  • Sub simple syrup for Elderflower liqueur
  • Other interesting riffs can be found here

Poet’s Dream

Ingredients
  • 3/4oz gin
  • 1/2oz Benedictine
  • 3/4oz dry vermouth
  • (Optional) touch of dry curacao
Method
Stir on ice. Double strain into chilled glass.
Serving and Garnish
Nick and Nora glass, up. Garnish with lemon peel

Adriatique

Ingredients
  • 1oz Amaro Montenegro
  • 1/2oz Aperol
  • 1oz orange juice
Method
Shake with ice. Double strain.
Serving and Garnish
Nick and Nora glass, up. Orange peel garnish.
Riffs
  • A more balanced version: (1) Add 1/4oz lemon juice to boost the acidity of the orange juice. (2) Replace the Aperol with Campari. (3) Add 1/8oz of simple syrup.
  • Spritz version: Top off the base cocktail with 3–4oz of dry sparkling white wine (e.g. Prosecco) or seltzer

Americano

Ingredients
  • 1 1/2oz Amaro (e.g. Campari, Amaro Montenegro, Aperol — if sweetness is desired)
  • 1 1/2oz sweet vermouth
  • 2–3oz seltzer
  • (Optional) 1–2 dashes orange bitters
Method
Pour Amaro and vermouth over ice in glass. Stir until chilled. Top with seltzer. One final stir.
Serving and Garnish
Highball glass, filled with large cubed ice. Garnish with orange wheel / lemon twist.

Poison Reviews

Here are things I’ve tried and what I think. To be clear: I have no actual taste in alcohol. Total amateur opinions to follow.

Whiskey

  • Maker’s Mark 46. (6/10). I like it. Good enough neat.
  • Woodford Reserve (Regular). (4/10). Pretty good, but I prefer Maker’s 46 over this. Not so great anymore after having better whiskeys.
  • Suntory Toki. (6/10). I really like it when mixed. Ideal for highballs and sours. Not great neat.
  • Four Roses Small Batch. (8/10). The best so far. Excellent. Very smooth and flavorful. Very enjoyable neat. Spending more on bourbon (at least $40 for a 750ml bottle) seems to be worth it.
  • Redbreast 12. TBD.
  • Michter’s US1. TBD.

Rum

  • Diplomatico Reserva Exclusiva. (7/10). I like it. A few feel it is too harsh and doesn’t go down smooth, at least neat. But I’m a fan.
  • El Dorado 3. (6/10). Slight hint of fruity/tropical flavor but overpowered by a pure alcohol aftertaste. Reasonably OK in daiquiris, but not my favorite.
  • Clement Rhum Agricole Blanc. (9/10). Absolutely essential for a daiquiri. A great flavor enhancer with notes of banana and tropical fruits + sweetness.
  • Probitas. (9/10). This goes very well in a daiquiri. Strong flavors of ripe banana and pineapple. Strong at 48%: I recommend some explicit dilution of 1/4oz chilled water in a daiquiri + a touch more than 3/4oz simple syrup.
  • Planteray 3 Stars. TBD.
  • Appleton Estate 8. TBD.

Soju

  • Hwayo 25 Soju. (5/10). Has an initial taste much closer to sake than soju, but still inferior to sake. Good to try, but the aftertaste is still too alcoholic.
  • Ilpoom Jinro Oak 43 Soju. TBD.

Gin

  • Citadelle Gin. (9/10). Excellent ‘celery’-like + juniper berry flavor, freshness as the final note. Gimlet with this is too good.
  • Hendrick’s Gin. (8/10). Also very good, but more subtle finish and harsher down the throat vs Citadelle.
  • Barr Hill Gin. (8/10). This is a very classic gin with mainly juniper notes. There is a hint of honey, but it needs a honeyed cocktail to make it stand out.

Wines

Port

  • Porto Morgado Old Tawny (10 Years). (7/10). Sits around $10 from Trader Joe’s. Hits way way above its price point. We love this.
  • Porto Morgado Ruby. (5/10). Not as good. Similar price point, but much worse than above imo.
  • Fairbanks Cellars California Port (1.5L). (2/10). Cheap but bad. Stay away.
  • Warre’s Otima 10 Tawny Porto. TBD.

Reds

  • Decoy Cabernet. (5/10). Decent, hits a bit above its price point, but it’s better to spend more.
  • Sean Thackrey Pleiades XXXII. (9/10) Very good. Fruity and smooth.
  • Charles Shaw wines (all varieties). (3/10). Very cheap, but do not buy lol. Get something nicer.
  • No Es Pituko Carignan 2024. (8/10). So so smooth, hard to believe there was any alcohol at all. Excellent.
  • Domaine de la Patience, Red (2023). (8/10). Another smooth and gulpable red.
  • Love Red 2022 - Broc Cellars. (7/10). Similar to the other smooth red wines. Light flavor, very smooth, hardly any taste of alcohol. I think I need something more flavorful next time.
  • Chateau Pey-Bonhomme Le-Tours Merlot. TBD.
  • Folk Machine Pinot Noir. TBD.

Whites

  • 2021 Virgo Magic Wines ‘Disco Lemonade’ Riesling. (5/10). Tastes heavily like brined olives. I think this is an acquired taste, not for a general audience.
  • Barefoot Moscato. (2/10). Cheap, mild tasting, and gulpable. Get something nicer.
  • Risata Moscato d’Asti DOCG. (8/10). Low alcohol, smooth, sweet, and fruity. A crowd favorite.
  • 2023 Nickel & Nickel Grand Sky Vineyard Chardonnay. (9/10) Incredibly good, smooth, bright lime aftertaste.
  • 2024 Elio Perrone Moscato d’Asti Sourgal. (6/10). Sparkling, sweet, honeyed, light. A bit too low alcohol, and perhaps too smooth. No complex flavors.
  • Belvino Prosecco Extra Dry. (5/10). Cheap and just OK. Good for mixing in a spritz.

Orange

  • 2023 Suisun Valley Assyrtiko, Hydrangea Skin-Contact. (8/10). Excellent.
  • Pielihueso Naranjo 2024. (9/10). Very very good. Smooth, slightly fruity, and crisp. Best served cold.
  • 2023 Gulp Hablo Orange (1L). TBD.

Meads

  • The Remeadies meadery near Sequoia National Park is very good. Go there if nearby. Unfortunately, their meads aren’t easily available in NorCal.
  • Chaucer’s Mead. (6/10). Very vanilla alcoholic honey flavor, smooth. Nothing objectionable, but nothing special either. Good for the price.
  • Sky River Sweet Mead. (7/10). At $30 it is expensive for what it is. Much more complex mead with a barnyard / wet grass flavor and floral notes. Not appreciated by everyone.
  • Carroll’s Mead. (7/10). A bit more honeyed vs Chaucer’s, but still relatively cheap. Smooth and tasty.

Sake

Takara Sake has a sake factory in Berkeley, CA! I highly recommend visiting them and doing a tasting. What follows are all sakes from Takara (brewed in Berkeley).

  • Sho Chiku Bai REI Junmai Daiginjo. (8/10). One of our favorites. Cheap and good, serve chilled, crisp, fruity, and smooth. If it is too old, it will acquire a mushroom-y flavor.
  • Sho Chiku Bai Organic Nama. (6/10). Good chilled, but has an earthy flavor. Not suitable for a general audience.
  • Sho Chiku Bai Takara Sierra Cold. (7/10). This is an insane sake. Serve chilled. 12% ABV but tastes like zero! Very light flavor of slight sweetness and fruit, but mostly tasteless.
  • Sho Chiku Bai Nigori Crème de Sake. (9/10). Cream sake! One of our favorites. Serve chilled. Flavor is both fruity and earthy, more on the sweet side.
  • Sho Chiku Bai Premium Ginjo. (6/10). An acquired taste. Earthy, mushroom-y, not suitable for everyone.
  • Sho Chiku Bai Mio Sparkling Sake. (10/10). Low 5% ABV, crisp flavor, fruity. Everyone will love this.

Cocktail Liquors

  • Cointreau. It works, I have no reference point for orange liqueur.
  • Grand Marnier. It works, great in a sidecar.
  • Baileys. Sweet, smooth, milky. Nothing bad, but nothing great either.
  • Mr. Black Cold Brew Coffee Liqueur. Decent, good espresso flavor.
  • TJ’s Limoncello. (8/10). Excellent, great in a lemon drop.

Amaro + Fortified Wines

  • Dolin Rouge (Sweet) Vermouth. (8/10). Decent, I have no comparison point. Great to drink on its own too.
  • Campari. (7/10). Hard for a beginner to get used to its bitterness. Ease into it with ample dilution and sweeteners.
  • Aperol. (9/10). Works great in a spritz and really boosts appetite before a meal.
  • Amaro Montenegro. (10/10). The best thing I’ve ever tasted. Notes of vanilla and cola. Excellent in a spritz or just mixed with club soda (2oz amaro + 3oz soda water). This is a must buy.

Garnishes

  • Luxadro cherries. TBD. These are so expensive, it better be worth it.
    • Totally worth it. So delicious and the syrup is great to add to a cocktail.
  • Angostura bitters. It is what it is, pretty good — not many other options.

Equipment

There is some basic bar equipment that you need that I wish I had from the start. Just buy these things.

  • Large ice cube tray: I liked these Tovolo “King Cube” silicon trays (Amazon link)
  • Regular ice cube tray: I bought some “no-spill” trays from OXO (Amazon link)
  • Jigger: There are 2 major varieties (double-ended and angled). You need to be able to measure volumes from 1/4oz to 2oz. I think the angled jiggers are way easier to use at home with less spillage than the double-ended kind. I like this one from OXO (Amazon link).
  • Rocks Glasses: Of course you need glasses to serve cocktails in. Of all the varieties, I find rocks glasses to be the most versatile, albeit not the prettiest. I bought these ones from Anchor Hocking (Amazon link). Coupes or nick and noras would be good next additions. If you want to splurge, RIEDEL glasses are the best.
  • Citrus juicer: I recommend a manual wood citrus reamer — I got one from OXO (Amazon link). Bulk juice citrus into a measuring jar and pour into your jigger. I no longer recommend the NorPro 523 Stainless Steel Juicer (Amazon link) — it doesn’t squeeze the citrus completely and leaves plenty of juice behind. For longevity and to avoid aluminum flaking, I lean towards a solid stainless steel juicer. I want to try the Barfly Large Manual Juicer sometime (Amazon link).
  • Mixing tin: There are also cocktail mixing glasses, but I prefer a stainless steel mixing vessel. I have this one from American Metalcraft (Amazon link).
  • Hawthorne Strainer: This OXO one is good (Amazon link)
  • Cobbler shaker: Bartenders usually use Boston shakers, but a cobbler shaker is far easier to use at home. I got this one from OXO (Amazon link). If I was OK spending $60 on this, I would buy the YETI one.
  • Fine mesh strainer: I have a 3“ strainer from OXO (Amazon link)
  • Bar spoon: Just get some cheap bar spoons, the exact model doesn’t matter.
  • Corkscrew: You need to be able to pull corks. Buy whatever is within your budget — these are all kind of the same. I have an OXO SteeL Winged Corkscrew (Amazon link)
  • Toothpicks: The poor man’s version of the fancy cocktail pick — used to pick up cherries placed in the glass. Unfortunately, they are often too short to place over the rim of a glass.
    • Cocktail picks: A substantial upgrade. Get stainless steel picks.
  • Cooler: I use an insulated bag to hold all my ice and cold liquors, but a proper hard-case insulated cooler would be better.

My Shelf

I keep the fortified wines, meads, and cream liqueurs in my fridge, and the rest in a cabinet.

Wine
  • Otima 10-Year Tawny Port
  • Chateau Pey-Bonhomme Le-Tours
  • Folk Machine Pinot Noir
  • Belvino Prosecco Extra Dry
Mead
  • Chaucer’s Mead
  • Oliver Winery Camelot Mead Orange Blossom
Whiskey
  • Four Roses Small Batch
  • Mitcher’s US*1
  • Redbreast 12 Year
Rum
  • Diplomatico Reserva Exclusiva
  • Appleton Estate 8
  • El Dorado 3
  • Probitas
  • Clement Rhum Agricole
  • Planteray 3 Stars
Cognac
  • Kirkland XO Cognac
Sake
  • Hakutsuru Sayuri Nigori Sake
Soju
  • Oak 43
Gin
  • Hendricks
  • Citadelle
  • Barr Hill
Orange Liqueurs
  • Cointreau
  • Grand Marnier
Amaro / Fortified Wines
  • Campari
  • Aperol
  • Amaro Montenegro
  • Dolin Vermouth Rouge (Sweet)
  • Dolin Vermouth (Blanc)
  • Dolin Vermouth (Dry)
  • Sole Vermouth (Extra Dry)
Other Liqueurs
  • TJ’s Sicilian Limoncello (x2) (stored in the freezer)
  • Absolut Vanilla Vodka
  • Mr. Black Cold Brew Coffee Liqueur
  • Baileys Original Irish Cream
Extras
  • Bitters: Angostura, Orange
  • Syrups: Simple, Demerara, Grenadine, Orgeat
  • Luxardo cherries
  • Limes / lemons
  • Heavy cream
  • Chocolate syrup
Books
  • Cocktail Codex

To Buy

Bottles I want to try. Don’t look!

Whiskey
  • Four Roses Single Barrel
  • Larceny Small Batch
  • Angel’s Envy
  • Rittenhouse 100
  • Nikka Whisky From The Barrel
White Rum
  • Probitas
  • El Dorado 3
  • Flor de Cana 4
  • Diplomatico Planas
  • Planteray 3 Stars
Aged Rum
  • Appleton Estate 8 / 12
  • El Dorado 8 / 12
  • Smith and Cross
  • Rhum Barbancourt
  • Santa Teresa 1796
  • Diplomático Mantuano
  • El Pasador de Oro Rum XO
  • Kaniche XO Artisanal Rum
Gin
  • Citadelle Gin
  • Citadelle Jardin D’Ete Gin
  • Tanqueray No. 10
  • Barr Hill
  • Monkey 47
Cognac
  • Hennessy VSOP
  • Pierre Ferrand Ambre / Original Formula
Orange liquors
  • Rum-based curacao (dry): Pierre Ferrand Dry Curacao, Santa Teresa Rhum Orange
  • Brandy-based curacao (sweet): Grand Marnier
  • Triple secs (neutral): Cointreau
Absinthe
  • St George Absinthe Verte
  • La Clandestine Absinthe Superieure Liqueur
Chartreuse
  • Chartreuse Green Liqueur (very difficult to find nowadays, can possibly find at K&L Wine Merchants)
  • Chartreuse Vegetal de Grande Liqueur (a higher proof alternative)
  • Dolin Genepy Le Chamois Liqueur (easier to find, combine with Chartreuse Vegetal to make a Last Word)
  • Izarra Verte Basque Liqueur (Green Chartreuse “substitute”)
  • Faccia Brutto Centerbe (another potential Chartreuse “substitute”)
  • L’Excuse Herbal Liqueur (yet another potential “substitute”)
Amaro
  • Aperol
  • Amaro Nonino
  • Amaro Montenegro
  • Atost California Aperitif
  • Cynar
  • Campari
  • Cappelletti Aperitivo
  • Luxardo Aperitivo
  • Ramazzotti
  • Suze
  • St George Bruto Americano
  • Lillet Blanc
  • Cocchi Americano
  • Benedictine
  • Grappa wine
  • Ouzo
  • Mastiha
Extras
  • Raspberry syrup
  • Castelvetrano olives
  • Luxardo Maraschino Liqueur (essential to make a Last Word)
Books
  • The NoMad Cocktail Book
  • Death & Co: Modern Classic Cocktails