Memorize this easy rule to make classic cocktails in an instant.
Any drinks obsessive can get excited about an ornate cocktail made with expertly mixed, esoteric ingredients served up in a glass whose name they've never heard of before –– but sometimes it's great to lean on the basics. Almost all the classic drinks you know and love, from the Daiquiri to the Gimlet or the Margarita come down to the same basic ratio: 2:1:1. That's two parts spirit, one part sweet, and one part sour, commonly known as the Golden Ratio.
Though mastering this fundamental ratio will help make you a more confident and skilled bartender at home, professionals rely on it as well. "The cocktail ratio is all about achieving balance," explains Harrison Snow, co-owner and beverage director of Lullaby, a cocktail bar in New York's Lower East Side.
The bar team at Lullaby is composed of industry veterans with serious cocktail experience, as well as team members newer to bartending who are being trained on the job. Snow and his team are working to build their training program, and learning the Golden Ratio is one of the first, and arguably most important, lessons. "You can look up any cocktail recipe," says Snow.
The Daiquiri, for which the most basic recipe calls for two parts rum, one part lime juice, and one part sugar syrup, is a great example of the Golden Ratio. Swap outfor gin and you have a Gimlet; trade gin for tequila to make a Tommy's Margarita. While the Golden Ratio is key for achieving balance in the composition of these classic cocktails, you can use the ratio as a starting point to create variations on the cocktails.
When developing recipes for cocktails, Snow starts by playing around with acids and sweeteners. He suggests swapping simple sugar for a more complex syrup by using demerara or turbinado sugar, which impart a rich, caramelized flavor, or trying coconut sugar.Use pantry staples like agave, maple syrup, or honey thinned out with a bit of warm water for a cocktail sweetener on the fly. Though they add a bit more booze, liqueurs orAs for acidity, the options can feel nearly endless.
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