With the Oscars coming up, someone’s sure to get snubbed (good luck, Leo!). But, more relevant to us, what cocktails often get snubbed for their perhaps less-deserving peers? To find out, see the following thoughts from a few industry experts, as they share which underappreciated classic cocktails (with recipes) they feel never got their proper time in the limelight.
EL PRESIDENTE
Tad Carducci of The Tippling Brothers and co-author of A Lime and a Shaker wishes for more recognition for the El Presidente cocktail instead of the more widely known mojito, pina colada or daiquiri. He says: “The El Presidente is a cocktail that, outside of the cocktail cognoscenti, does not get the respect that it deserves. A Cuban creation, it’s a simple and delicious aperitif. The original recipe calls for light rum, but this version brings a little more richness and depth, while keeping the cocktail balanced and refreshing. I’m hoping to see this one make its acceptance speech one day.”
1 1/2 oz Ron Diplomatico Reserva Exclusiva
1/2 oz Curacao
3/4 oz dry vermouth
1 barspoon grenadine
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with a wide swath of orange peel
TOM COLLINS
Jacques Bezuidenhout, partner at Forgery Bar in San Francisco, says: “The Tom Collins is one of the most underappreciated gin classics because of its bad reputation for being poorly made with cheap gin and sweet & sour mix. When made properly with quality gin and fresh juice, it is a zesty, simple and gin-forward cocktail. It is very refreshing and a drink you can very easily have a few of!”
2 oz G’Vine Nouaison Gin
3/4 oz fresh squeezed lemon
3/4 oz simple syrup
Club soda
Shake all ingredients except soda. Strain over fresh ice into a highball glass and top with club soda. Lightly stir to integrate the soda. Garnish with a lemon wheel and cherry.
ROB ROY
According to Ryan Judson, brand Ambassador for Usquaebach Blended Scotch Whisky, “The biggest cocktail snub has got to be the Rob Roy–basically a Manhattan made with Scotch. American palates have become so accustomed to the sweeter notes of bourbon or the spicier rye, without giving much love to the earthy and austere essence of malted barley in their cocktails. And with all the amazing brands of vermouth getting airtime, it’s only right that the Rob Roy experience a renaissance.”
2 oz Usquaebach ‘Reserve’ Premium Blended Scotch
3/4 oz Vermouth Royal Rouge
3 dashes Angostura bitters
Stir all ingredients in a mixing glass, then strain and garnish with an orange peel.
So whether you’re mixing up drinks during the Oscars or just a random Tuesday night, our fine panel beseeches you to consider these three deserving cocktails.
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