Approach to Variations

  • To state the obvious: It is important to coordinate flavors that pair well together, as not all spirits work with all ingredients.  Similarly, not all flavors work well together.  For more on flavor pairing, we highly recommend the Flavor Bible and the Vegetarian Flavor Bible, both by Karen Page and Andrew Dornenburg.  We suggest purchasing the digital version for pocket-sized access on your mobile device.   
  • Whenever modifying or replacing ingredients, proportions may need to be adjusted. 

Base Spirit 
Base spirit is a loose term that refers to the predominant flavor of a drink, and there is typically 1.5 to 2 oz of base spirit per cocktail. The base spirit does not have to be a distilled spirit, and can also be a beer or wine.  A variation to a base spirit is blending together more than one spirit in a technique known as a “split base”.  Similar in concept to what a master blender does at the distillery, utilization of a split base is done to: Add complexity to a more interesting spirit while using a similar but cheaper spirit.  This is seen when a bourbon distillery uses some 7 year old product in a bottle listed as 4 years old (age statement is the youngest product). In a cocktail, it is seen when using a Unaged Rum + Aged Rum. Combine different but complementary core flavors.  In a distillery, it is akin to blending rye whiskey with malt whiskey, which are different products made from different ingredients.  In a cocktail, popular combinations include: Rum + Brandy or Whiskey + Brandy.

Liqueur  
Liqueurs ≈ Spirit + Sugar + Fruit and/or herbs 
This means that liqueur can be substituted for fruit and sugar, and increasing the base spirit can substitute the missing spirit.

Bitters/Spice (Aromatic Component)
Bitters are at their core, a bittering agent plus aromatic herbs and spices (more information at hawaiibevguide.com/bitters). There are a few options to replace bitters:
  • Cocktail bitters like Angostura can be swapped for potable bitters, also known as amaro.  It is important to note that bitters come in a wide variety of flavors therefor are not completely interchangeable.  
  • Vermouth, a fortified wine with a bitter component, can also be used instead of bitters.

Sugar/Sweetener
Sugar can be thought of as shorthand for sweetener.  It is one of the easiest ways to add complexity or variation to a cocktail, as sweetness can come from a multitude of ingredients. For example:
  •  Using syrups (flavored and unflavored), liqueurs, or fortified wines instead of sugar adds a sweetening component while also contributing their flavor profile.
  • Sour Mix can replace a sweetener
  • Fruit is an alternative to sugar as a source of sucrose

Sour Mix
Shorthand for Acid Element + Sugar, sour mix is another highly flexible component in cocktails. This can be manipulated by:
  • Changing the citrus. Citrus creates sour notes by contributing citric acid.
  • Using a different acid.  For example acetic acid (vinegar), malic acid (apples), tartaric acid (grapes), lactic acid (yogurt) can be used.
  • Manipulation of sweetener as seen above.

Soda Water/Carbonated Mixer
Soda water can be replaced with a flavored soda, or it can be replaced by another carbonated beverage like sparkling wine.  It should be noted that tonic and soda water are not interchangeable. 
Additional Ingredients
​The following types of ingredients accent a cocktail rather than change its core concept (and thus its category).  This is similar to cooking, when a small portion of vegetables and hot sauce added to a dish does not typically mean the dish is now called something else.  
  • Fresh Herbs (Aromatic Component) In refreshing cocktails, mint is the classic fresh herb. It’s popularity is closely followed by basil, however rosemary, thyme, and sage are also great alternatives.  All fresh herbs can be muddled directly into the cocktail to add a pop of aromatic freshness.  Another option is a herbal liqueur.
  • Spice: Spices can be added to most cocktail styles either by using bitters, integrating them into a syrup like orgeat or grenadine, or the addition of a spice driven liqueur.
  • Fruit: Sweet, non-citrus fruit which is freshly muddled into a cocktail can add:
    • Sucrose (sugar)
    • Aromatic accents
    • Using fruit syrups, by nature of a syrup being fruit + sugar, add more sugar but less acidity. 
 
  • Salt: Adding salt in the form of a salted rim or saline solution can enhance sweet and sour notes and suppress bitter notes.  The quantity of salt added matters, as a light touch will not make the cocktail savory, and a heavy dosage can make a light and refreshing cocktail into a savory cocktail.

Cocktail Ice

Ice controls the dilution of a cocktail.  In particular, craft cocktail ice is ideal because it does not contain air pockets that cause ice to melt faster.  This means that the cocktail remains chilled without becoming watery.  

Typical ice shapes and sizes are:
  • Crushed Ice increases dilution of the drink.  In a Mint Julep for example, the crushed ice makes the cocktail fairly light and refreshing for being predominantly made of bourbon.  
  • 1” x 1” cubes from a Kold Draft or Hoshizaki craft ice machine.
  • 2” x 2” cubes are typically cut from a block of ice, however Hoshizaki and Kold Draft now have machines that make 2” cubes.  
  • Collins Ice Spears are cut to be the length of the tall Collins or Highball glass. For example 1.5” x 1.5” x 5”.  These are typically cut from a block of Ice or manually frozen in trays for Collins Ice.  
  • Sphere ice has less surface area than cubes of a similar size. 
  • Custom shapes like diamonds are used because they look more interesting than cubes.

For more insight into the multitude of variations on craft cocktail ice and how to make it visit Camper English’s Alcademics blog: https://www.alcademics.com/index-of-ice-experiments-on-alcademics.html 

Shaking versus Stirring

  • Stirring helps chill a drink without making it cloudy due to air bubbles.  
  • Shaking a drink increases dilution, better chills down a drink, and can better mix ingredients together.

Glassware

There is a multitude of specialized glassware, each for a specific type of cocktail.  However, it is not economical for many establishments to have two glasses of the same volume, and almost but not exactly, the same shape.  Additionally:

​Stemware: Coupe vs Martini Glass vs Nick and Nora Glass: 
  • Usage: Stemware is used to serve spirit forward drinks that do not contain ice because the stem prevents the drinker’s hand from warming the glass and its contents.  
  • Differences: Coupes and Martini Glasses are the same size, with Nick and Nora Glasses being slightly smaller.  However, Coupes and Nick and Nora glasses have a lip which decreases spillage.  
    ​
Tall Cylindrical Glasses: Highball Glass vs Collins Glass  
  • Usages: Tall, cylindrical glasses are used    when there is a considerable amount of mixer like soda in the cocktail. 
  • Differences: Highball glasses are  generally shorter and wider and have less volume than Collins Glasses.  However, the volume and the height of a tall cylindrical glass varies by manufacturer which makes nomenclature highly subjective.

Short Cylindrical Glasses:  Old Fashioned Glass vs Rocks Glass:
  • Usages: Short, cylindrical glasses are used for more concentrated cocktails that contain ice.  
  • Differences: These two glasses are generally synonyms of each other.

Cocktail: Base Spirit + Sweetener + Aromatic Component 

Notes on Cocktail formulas:
  • Classic Examples are cocktails considered “Classic Cocktails.” 
  • Substyles are cocktails that require more specific ingredients than the overall style, and have many common variations that are considered “classic cocktails”. 
  • Cocktail Feel is how boozy and spirit forward or light a cocktail is.  This generally breaks down to: Spirit Forward, Light Refreshing, Creamy and Savory.  When creating a cocktail for a guest, this is one of the key questions asked. 

Martini

Martini = Base Spirit + Aromatized Wine/Fortified Wine
  • Cocktail Feel: Spirit Forward
  • Technique: Stirred with ice
  • Ice in Serving Glass: No
  • Glassware: Coupe or Rocks Glass
  • Classic Examples:  Martini, Manhattan, Adonis

Variations
Vermouth/Fortified Wine
Vermouth or fortified wine can be swapped with wine. Depending on the flavor profile you are trying to achieve.  Another way to think about the utilization of both is:
  • Vermouth ≈ Wine + Sugar + Cocktail Bitters
  • Fortified Wine ≈ Wine + Sugar (the base spirit can replace the spirit in the fortified wine)
​Martini Substyle
Negroni = Base Spirit + Amaro + Vermouth
  • Ice in Serving Glass: No
  • Glassware: Coupe or Rocks Glass
  • Classic Examples:  Boulevardier, White Negroni, Old Pal

Duo

Picture
Photo by: Unsplash/cottonbro
(Category Name from Joy of Mixology by Gary Regan)
Duo = Base Spirit + Liqueur
  • Cocktail Feel: Spirit Forward
  • Technique: Shaken with ice
  • Ice in Serving Glass: Cubes
  • Glassare: Rocks Glass
  • Classic Examples:  Godfather Cocktail, Rusty Nail, Stinger Cocktail, Black Russian, Alaska Cocktail, , Kir, Kir Royal

Variations
This cocktail style is spirit forward, however can become light and refreshing if the liqueur variation of using fresh fruit and sugar is utilized.

Duo Substyle
Sangaree (not to be confused with Sangria) =  Wine + Sugar + Spice (typically grated nutmeg)
  • Technique: Stir
  • Ice in Serving Glass: No
  • Glassware: Wine Glass
  • Classic Example: Port Wine Sangaree
Picture
Photo by: Unsplash/Pylyp Sukhenko

Old Fashioned

Old Fashioned = Base Spirit + Sugar + Bitters
  • Cocktail Feel: Spirit Forward
  • Technique: Stirred
  • Ice in Serving Glass: Depends on the desired end dilution or on glassware
  • Glassware: Can be served up (in a coupe), or in a rocks glass (over ice)
  • Classic Examples: Old Fashioned, Sazerac 

​Variations
Most Old Fashioned variations revolve around the base spirit and the type of bitters.

Old Fashioned Substyle
Champagne Cocktail: Sparkling Wine + Sugar + Bitters 
  • Technique: Not stirred or shaken in the original cocktail, but stirred if integrating ingredients due to effervesce of champagne 
  • Ice in Serving Glass: No 
  • Glassware: Champagne Flute
  • Classic Example: Champagne Cocktail, Bellini
  • Variations
    • Base: Some Champagne can be replaced by a spirit or fortified wine
    • Sugar can be replaced with fruit as in the case of Bellini

Julep

Julep = Base Spirit + Sugar + Fresh Herb
  • Cocktail Feel: Light and refreshing. Due to the high water content from high dilution, it is similar to a Highball without the carbonation.
  • Technique: Muddled then shaken with ice
  • Ice in Serving Glass: Juleps are served with crushed ice, but as a variation less ice can be used.
  • Glassware: Rocks Glass
  • Classic Example:  Mint Julep 

Variations
  • Fresh Herbs can be replaced with aromatic or potable bitters.
  • Sugar can be substituted with a syrup or supplemented with fruit for added complexity. An example of supplementing sucrose with fruit is a Julep variation called the Smash.
Julep Substyles
Smash = Base Spirit + Mint + Sugar + Fruit
  • Technique: Muddled and shaken
  • Ice in Serving Glass: Yes
  • Glassware: Rocks glass
  • Classic Example: Whiskey Smash
Mulled Wine =  Wine (warmed) + Sugar + Herbs and Spices
  • Technique: Stirred with ice
  • Ice in Serving Glass: 
  • Glassware: Wine goblets
  • Classic Example: Mulled Wine

Highball

Highball = Base Spirit + Soda Water
  • Cocktail Feel: Light and Refreshing
  • Technique: Stirred with ice
  • Ice in Serving Glass: Collins Ice Cube 3”+x 1” inch
  • Glassware: Collins Glass
  • Examples: Gin and Tonic, Americano,  Presbyterian, Spritz (Aperol)

​Variations
   Soda water can be replaced with another carbonated beverage
Highball Substyles
Spritzer = White Wine + Carbonated Beverage
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Classic Example: Wine Spritzer, Mimosa (Wine is carbonated instead of the water, and orange juice elaborates on the water)​
Shandy = Beer + Ginger ale or Ginger Beer
  • Technique: Stir
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Example: Shandy

Collins

Collins = Base Spirit + Sour Mix (Citrus + Sugar + NO FOAMING AGENT) + Soda   
  • Cocktail Feel: Light and Refreshing
  • Technique: Stirred
  • Ice in Serving Glass: Collins Ice 3” x 1” inch
  • Glassware: Collins Glass
  • Classic Examples: Tom Collins, Mojito, Moscow mule, Dark and Stormy, Ramos Gin Fizz
Variations
In a high volume bar, Lemon Lime Soda can be used to “cheat” the Sugar+Soda. However do not skip the fresh citrus as the acidity is crucial.
Sub-Styles
Ricky = Gin or Bourbon + Lemon or Lime + soda
*Not a sour because typically no sugar is added
  • Technique: Stirred
  • Ice in Serving Glass: Cubes
  • Glassware: Glassware
  • Example: Gin Ricky, Gin Buck, If soda is ginger “beer”: Moscow Mule, Whiskey Buck, Dark and Stormy
​
​Mojito = Base Spirit + Sour Mix (Citrus + Sugar + NO FOAMING AGENT) + Soda + Fresh Herb (typically mint) 
  • Technique: Stir
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Classic Example: Gin Buck, Moscow Mule, Whiskey Buck
Cooler = Wine + Fruit Juice +  Sugar + Soda 
*Base spirit is substituted with wine, and fruit juice rather than specifically citrus juice
  • Technique: Stir
  • Ice in Serving Glass: Cubes
  • Glassware: Collins Glass or Rocks Glass
  • Classic Example: Colonial Cooler

​Fizz = Base Spirit + Sour Mix (Citrus + Sugar + Foaming Agent) + Soda
  • Technique: Shake (if a Ramos Gin Fizz Shake for 10 minutes)
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Classic Example: Ramos Gin Fizz, Silver fizz (+ egg white), Golden Fizz (+egg yolk)

(Sour Variations)

​Sours = Base Spirit + Sour Mix (Citrus + Sweetener + Foaming Agent) 
  • Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Served in a rocks or high ball 
  • Examples: Daiquiri, Gimlet
Variations
  • Foaming Agents are used to enhance mouth feel by providing a frothy texture. 
  • Egg whites are traditionally used, but egg whites can leave a drink smelling like egg whites.  
  • Gelatin or agar (vegan) dissolved in water can also be used as a substitute.
​Sour Substyle
Cobbler  =  Base Spirit + Sugar + Fruit (not citrus) + Crushed ice
  • Technique: Shaken
  • Ice in Serving Glass: Crushed (essential by style)
  • Glassware: Collins or Cobbler glass
  • Classic Example: Bramble

Fix = Base Spirit + Citrus (typically lemon) + Other sweet fruit + Sugar  
  • Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Wine Glass 
  • Classic Example: Gin Fix

Colada = Base Spirit + Acidic Fruit juice (typically pineapple) + Creme de Coconut
  • Technique: Blended
  • Ice in Serving Glass: Blended
  • Glassware: Hurricane Glass
  • Classic Examples: Chi Chi, Lava Flow
Swizzle = Base Spirit (typically rum) + Citrus (typically lime) + Bitters
Rum coolers from the West Indies made in tall glasses with ice, swizzled with a branch of the Quararibea turbinata until the glass became frosted
  • Technique: Swizzled with Ice
  • Ice in Serving Glass: Crushed
  • Glassware: Collins
  • Classic Example: Rum Swizzle

Shrub = Base Spirit + Shrub 
(Shrub = vinegar + sugar + fruit) 
  • Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Rocks or Collins glass
  • Classic Example: Rum Shrub
  • Note on Shrub Components
  • Apple cider vinegar works well, and white vinegar is too acetic.  Where things can get interesting is the utilization of other vinegars like balsamic, coconut, champagne and sherry vinegar. 
  •  White sugar is a solid starting choice, however other sugars like brown sugar, or muscovado sugar can add depth and complexity.

International Sours

International Sours: ​Base Spirit +  Sour Mix (Citrus + Sweetener + Optional Foaming Agent) + Liqueur (or non-citrus fruit)
Category name from Joy of Mixology by Gary Regan
  • Technique: Shaken
  • Ice in Serving Glass:  Cubes
  • Glassware: Collins
  • Classic Examples: Sidecar

Variations
International Sours provides ample opportunity for variation due to its complex ingredient list. 
  • Citrus can be varied.
  • Fruit is often added to supplement or replace liqueur.​
​International Sour Substyle
Crusta = Base Spirit + Lemon Juice + Bitters + Sugar Crusted Rum + Long Lemon Peel Garnish  
  • Technique: Shake
  • Ice in Serving No
  • Glassware: Coupe or Flute Glass
  • Classic Example: Brandy Crusta

Daisy = Base Spirit + Lemon or Lime juice + Orange liqueur + Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Classic Example: Daisy Cocktail, Margarita
​Fruit Cup = Base Spirit + Vermouth + Liqueur + Bitters + Soda + fruits and herbs as garnish 
*Can also be classified as a punch
  • Technique: Stir
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  • Classic Example: Fruit Cup Cocktail, Pimms Cup (a pre-made version)

Sangria = Red Wine + Spirit + Fruit (for acid) + Sweetener 
  • Technique: Stir
  • Ice in Serving Glass: Cubes
  • Glassware: Collins
  •  Example: Sangaree

Punch

Punch: Base Spirit  + Sour mix + Spice​
  • Technique: Shaken
  • Ice in Serving Glass: Varies from none to crushed
  • Glassware: variable
  • Classic Examples: Brandy Punch

​Variations
Beyond variations in citrus, variations in the spice combinations in syrups like orgeat and falernum are common.
​Punch Substyles
Tiki Drinks = Base Spirit (Typically rum) + Fruit Juice (typically tropical or citrus juice) + Liqueur and/or Spiced Syrup + Bitters
  • Technique: Stir
  • Ice in Serving Glass: Crushed Ice
  • Glassware: Hurricane glass
  • Classic Example: Zombie
​Grog = Base Spirit (typically rum) + Sour Mix (Citrus + Sweetener + No Foaming Agent) + Spice  + Water
  • Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Rocks Glass
  • Classic Example: Grog Cocktail

Creamy Cocktails

​Flip 
Flip = Aged Base Spirit + Creamy Ingredient (whole egg, egg yolk and/or cream) + Sugar 
  • Technique: Shaken
  • Ice in Serving Glass: Cubes
  • Glassware: Variable and dependent on recipe
  • Classic Example: Flip

Variations
  • Whole Egg can be replaced with cream
  • The spirit with aromatic spice notes does not have to contain spices, as aged spirits drive vanillin (also in vanilla) and eugenol (also in cloves).

Flip Substyles
Nogg = Base Spirit (Rum, Brandy, Bourbon) + Cream/Milk + Sugar + Egg Yolk
  • Technique: Shake
  • Ice in Serving Glass: No
  • Glassware: Collins
  • Classic Example: Egg Nog

Tomato Based Cocktails

​Bloodies
Bloodies = Base Spirit + Tomato Juice + Other Ingredients + Savory Aromatic Sauce (Worcestershire is typical)
  • Technique: Shaken
  • Ice in Service Glass: Cubes
  • Glassware: Collins glass
  • Classic Example: Bloody Mary
  • Variations
  •   Tomato Juice = Tomato Puree + Water +      Salt  + Other ingredients.  
The other ingredients is where many choose to create their unique take on the cocktail.

A Note on Nightclub Cocktails 
Even the drinks at high-volume establishments which are not classic cocktails or craft cocktails typically fall into two categories:
  • Highball: Rum and Coke, Jameson, and Ginger, etc.
  • Sours: Cranberry cocktail is Cranberry + sugar, and most juices, like orange juice and pineapple juice, are sweet from naturally occurring sucrose.​

Cocktail Ingredients 

There are a multitude of non-alcoholic ingredients that can be used in cocktails.  Often, these flavors are familiar and easier to understand than the complex flavors of spirits, liqueurs, fortified wines and amaros.  For this reason, we typically recommend those getting into mixology start by using a base spirit, and then fresh ingredients that they understand. 
Ingredient Form Factors
  • Fresh ingredients are ideal for the same reason fresh (rather than frozen or canned) ingredients are used in the kitchen.  That is, they taste more dynamic and lively.  It should be noted not all ingredients can be used fresh because they may not be able to integrate into cocktails due to their form factor.  Bananas for example are very starchy, and outside of blending, require processing.  
  • Frozen ingredients can be cost effective, and if the ingredients are muddled, they may not matter much.
  • Juiced ingredients are typically more cost effective than fresh, but vary in quality.  Orange juice from concentrate is not as tasty as commercially available orange juice “not from concentrate”.
  • Fruit preserves, like jams and jellies can be used to add fruit as well as add sugar to a drink.   


Ingredient Tables:
The following are a list of culinary ingredients that can be found in bars and integrated into cocktails. These are intended as quick reference tables and as a checklist for doing cocktail development so that you don't miss ingredients that you're familiar with and just forgot to think about.  They are not intended to be memorized, however many probably already have built flavor recall for all of these products and have their  own opinion on what pairs with what spirits.  We have also included the place of origin for the ingredients so that when doing menu development, there is a quick reference for those interested in telling a cultural story.    On hawaiibevgudie.com there will be additional usage suggestions.  We will also be updating the table periodically with an emphasis of building more accurate spirit pairings. 

Ingredient Table Legend
  • x = pairs with   
  • 0 = does not pair with   
  • not imo = does not pair with imo shochu   
  • aged = only pairs with aged version of spirit
Usage Approach:  
  • When using citrus juice, it is crucial to recognize that each fruit has its own unique flavor and ripeness.  This means the proportion of sugar may need to be adjusted to reach the desired end flavor.
  • Citrus oils can impart a flavor essence without the citric acid brightness. These oils can be expressed by squeezing them over the top, flaming them with a match (lighter fluid can influence the taste), rubbing them on the rum of the glass, or muddling them into the drink.
  • When muddling citrus in a drink, the pith can provide bitterness due to its concentration of tannins, in particular the phenol compound naringin.  This can be good as it can tone back sweetness, or bad if you’re trying to keep a clean flavor profile.
  • Citrus that is approximately 4 hours old is preferred over fresh pressed citrus.  The result was found in a tasting panel conducted by cocktail author, and Booker and Dax owner Dave Arnold.  His perspective can be found here: http://cookingissues.com/2010/10/01/fresh-lime-juice-wtf/ 
  • Pineapple and other fruits that are high in citric acid, though not citrus fruits, can be used in a similar way.​
Fruit (non-citrus) Usage Approach
• The usage of tropical fruit will vary by the fruit, however for the most part they can be muddled into drinks, or will come in the form of a juice.
• In Hawaii, tropical fruit provides ample opportunity to connect people with local produce and fresh flavor profiles that do not exist in many other places in the world.​
Usage Notes 
Herbs can be used to provide fresh aromatic notes.  Herbs, combined with citrus can be particularly helpful when trying to keep a drink from being syrupy, cough medicine or artificial tasting. ​
There are two major styles of tea:
  • Tea from the leaves of the Camellia sinensis plant. This includes in order of oxidization, green tea, white tea, oolong tea, and black tea.
  • Herbal “tea” which does not come from tea leaves but are rather a mixture of flowers, herbs and spices.​
Tea Usage Notes
  • Tea gives a highly aromatic complexity to a cocktail.
  • Lapsang Souchong adds a smoky flavor as it is smoked Camellia sinensis​

Hawaii Beverage Guide Cocktail Dev Worksheet