Cocktails: Part One. The Noob’s Top 10 Cocktails

I’ve been experimenting recently with classic cocktails. My drinking history is somewhat varied. I began with bad mixed drinks (largely vodka-based), converted to wine and hard cider in college, with a minor in more bad mixed drinks. I discovered good beer after college, and improved my wine choices. Finally, I discovered single-malt scotch (and, later, bourbon and other whiskies). I thought my journey was done until I began to revisit cocktails with an eye to quality. Instead of dumping bottom-shelf spirits into sugary mixers as I did in my college years, I began trying to maximize the potential of mixed drinks by using high-quality ingredients and mixing them correctly. Mixing glass, strainer, bitters, and all.

My experience has taught me one thing: If you think you don’t like cocktails, then you just haven’t had them made correctly. This is doubly true if you already like whisky in some form. Of course, you can always get good cocktails at better bars (although making a proper Manhattan is a skill that fewer and fewer bartenders seem to have). My rule for bars is, if they spell out the ingredients (including brand) on the menu then they probably care enough to make a decent drink. If the bar is super busy (say, after 10PM anywhere within taxi distance of a college or nightclub area), order a beer.

The ScotchNoob Cocktail Philosophy

  • Scotch is unfortunately only rarely good in cocktails. Bourbon or rye is almost always better. The scotch either takes over (if peated) or disappears. If a scotch is robust and well-balanced enough to replace bourbon in a whisky cocktail, it’s probably too expensive to waste in a mixed drink. If you really want a good scotch cocktail, stick to scotch-and-soda or a scotch highball (Japanese style).
  • I don’t bother with any recipe that requires shaking. Stirring is all I generally have the energy for, and I hate trying to separate the halves of a Boston shaker.
  • I don’t garnish, unless I have some Maraschino cherries around or I’m trying to impress someone.
  • I use the largest ice cubes I can (using a silicone cube mold: I like these ones.) for drinks that call for serving ‘on the rocks’.
  • I make ice with filtered water, always.
  • I don’t use eggs or heavy syrups because they require thorough shaking.
  • I always use fresh-squeezed lime and lemon juices. This is usually the difference between a good and a mediocre cocktail.
  • I use good vermouth. I like the Dolin brand. This also makes a big difference.
  • I make very small batches of simple syrup. I don’t cook it – just raw sugar (or white if you prefer) and water in a small squeeze bottle (I use half water and half sugar). Shake a few times, refrigerate, then shake a few more times when it’s time to use and all the sugar should be dissolved. Make a new batch each month, otherwise it will grow mold.
  • I always stir with ice and strain onto fresh ice for drinks that call for ‘on the rocks’. Unless I’m feeling lazy (shhh).
  • Always keep some glasses chilling in the freezer. Especially true for cocktail coupes or Martini glasses. Replace them right after washing for a slight ice glaze.
  • Sometimes when I’m really lazy, I’ll compose a cocktail directly in a glass with ice. It usually doesn’t taste as good, but if I’m feeling that lazy, I don’t care. 🙂
  • When using mixers, use the most expensive ones you can find. It’s worth it:
    • Ginger Ale: Bruce Cost or Fever Tree
    • Soda Water: This is the exception. I can’t taste a difference, but use Perrier if you like.
    • Bitter Lemon Soda: Fever Tree
    • Syrups (Grenadine, Orgeat, etc.): Small Hand Foods
    • Tonic Water: Fever Tree

Top 10 Cocktails

Below are the drinks that I consider to be my favorites after a few months of experimentation and rediscovery. Of course, many are whisky-centric, but not all. Yes, some of these are not technically “cocktails”, but rather Highballs or mixed drinks. Sue me.

#10 The Hot Toddy

These are good for when you’re coming down with (or already have) a cold and need an excuse to drink. They do soothe a sore throat…

  • 1 tsp honey
  • 1/4 lemon, squeezed
  • 1 oz blended scotch (I like Bank Note for this)
  • boiling water

(Double the honey and lemon if the mug is particularly big.) Add honey to a mug. Squeeze in lemon and add scotch. Fill halfway with water just off the boil and stir until honey is dissolved. Fill with remaining water.

#9 Negroni

I like bitter drinks, and this one is just so damn easy that I often default to it, especially in hot weather.

  • 1 oz gin (I like St. George Botanivore)
  • 1 oz Campari (or Aperol. I haven’t yet found an amaro that doesn’t bog down the drink)
  • 1 oz sweet vermouth (Dolin Rouge)

Pour ingredients in a double old fashioned (rocks) glass over ice. Easy.

#8 Dark ‘n Stormy

This is a favorite of my wife. And my mother. And my mother-in-law. It’s hard to beat on a summer day, especially if you use a quality ginger ale or ginger beer.

  • 2 oz dark rum (I like Lost Spirits Navy Strength, or Mount Gay Black Barrel)
  • ginger beer or ginger ale (I like Bruce Cost original)

Pour rum over ice in a highball or double old fashioned (rocks) glass. Stir in ginger ale/ginger beer to fill, and squeeze in a lime wedge. (Note: Do the exact same thing with vodka and use a quarter of a lime, and you’ve got a Moscow Mule. Forget the damn copper mug. I use Potocki vodka.)

#7 The Noob Cup

Yes! I invented this one. Pimm’s and lemon soda is a classic British drink, so I upped the alcohol content and gave it a bitter twist.

  • 1 oz gin (I like St. George Botanivore)
  • 1 oz Pimm’s No. 1 Cup
  • bitter lemon soda (I like Fever Tree)

Pour gin and Pimm’s over ice in a highball or double old fashioned (rocks) glass. Stir in bitter lemon soda to fill.

#6 Mint Julep

Talk about a classic whisky drink. The key to a good Julep is twofold: pebbled ice and fresh mint. Do not use a bottled mint syrup, mojito mix, or cube ice. If you can’t get pebbled ice, use chipped, but it will melt a little too fast.

  • 3 oz bourbon (I like… well, anything. Eagle Rare 10 if I’m feeling flush, Buffalo Trace otherwise.)
  • 1 tsp sugar or 2 tsp simple syrup
  • 4 to 6 sprigs of fresh mint

Lightly (LIGHTLY) muddle the mint with the syrup (or use granulated sugar if you prefer) in a double old fashioned (rocks) glass. You want to darken or bruise the leaves without tearing them. Add bourbon and ice to the rim and stir until the glass is frosted. Top with more ice if there’s room, and a fresh sprig of mint.

#5 Sidecar

Ok yes, this is a girly drink. This doesn’t matter when drinking alone, which is a check in the “Pro” column for drinking alone. One of the few drinks worth breaking out the citrus reamer. Only use fresh-squeezed juice for this!

  • 2 oz brandy (Use an affordable but not cheap Cognac, Armagnac, or brandy. I like Chateau de Pellehaut’s L’Age de Glace. Copper & Kings brandy is also good.)
  • 1 oz orange liqueur (I like Pierre Ferrand Dry Curaçao, but Cointreau or Grand Marnier will work in a pinch.)
  • 1/4 oz fresh squeezed lemon juice

Increase the lemon juice to 1/2 oz if you like it sour. Stir ingredients in a mixing glass with ice for at least 30 seconds (count!) or shake well. Strain into a chilled cocktail glass. Garnish with shame and guzzle it alone in your Man Cave.

#4 The Classic Martini

I’ll probably get some flack for this, but James Bond has it wrong. Do not shake unless you like ice shards in your Martini. Do not replace the vermouth with a nod towards the British Parliament (you might as well take shots of vodka). I prefer dry gin, and the classic Martini recipe calls for dry gin, but vodka can work too.

  • 2 1/4 oz gin (I like St. George Botanivore) or vodka (I like Potocki)
  • 3/4 oz dry (white) vermouth (I like Dolin Blanc or Dolin Dry)
  • 1 dash orange bitters (optional) (I like Regan’s)

Stir ingredients in a mixing glass with ice for at least 30 seconds (count!). Do not shake. Strain into a chilled cocktail glass. Garnish with an olive or two, if you like.

#3 Sazerac

I make this drink when I’m in the mood to work for my libation. The brand of bitters is important – don’t use Angostura.

  • 1/2 tsp sugar or 1 tsp simple syrup
  • 2 or 3 dashes Peychaud’s Creole Bitters
  • 2 oz rye whiskey (Traditionally Sazerac Rye, but I like Rittenhouse 100. Any decent rye will do.)
  • 1 tsp (or less) absinthe, Pernod, or pastis (I like St. George Absinthe)

This is a good time to use a freezer-chilled double old fashioned (rocks) glass. In a mixing glass, combine sugar, bitters, and a few drops of water (unless using syrup). Muddle or stir until sugar is dissolved. Add rye and plenty of ice and stir for about 30 seconds (count!) or shake well. Pour absinthe into your empty chilled glass and rotate (over a sink) until the inside of the glass is coated. Discard (or drink) the excess. Strain mixing glass into chilled glass. (This is one of the few drinks served without ice in a rocks glass, which is why it should be chilled.)

#2 Manhattan

This drink is how I judge the quality of a bar or bartender. There should be quality rye, not too much vermouth, and just enough bitters. This shouldn’t be hard to do, but you’d be surprised.

  • 2 1/4 oz rye whiskey (or bourbon, I suppose) (I like Rittenhouse 100)
  • 3/4 oz sweet (red) vermouth (I like Dolin Rouge)
  • 1 to 3 dashes Angostura bitters
  • 2 dashes orange bitters (optional) (I like Regan’s).

Stir ingredients in a mixing glass with ice for at least 30 seconds (count!). Do not shake. Strain into a chilled cocktail glass. The orange bitters is totally not canon, but I like it.

#1 The Old Fashioned

The winner! As simple as it gets, this is the drink I’m most often in the mood for. It helps that it’s very simple to make, and that it doesn’t suffer much from being assembled directly in the glass over ice. This one is a good excuse to own a large ice cube mold, which gives you the perfect chill-to-melt ratio.

  • 2 oz bourbon (or rye I suppose) (I like Eagle Rare 10 if I’m feeling flush, Buffalo Trace otherwise.)
  • 1/2 tsp sugar or 1 tsp simple syrup
  • 2 dashes Angostura bitters
  • 1 dash orange bitters (optional) (I like Regan’s) – This is a nod toward the classic garnish of an orange wedge.

In a mixing glass, muddle sugar with bitters (skip the muddling if using syrup) until sugar dissolves. Add bourbon and ice and stir for about 30 seconds (count!) or shake well. Add one large ice cube to a double old fashioned (rocks) glass and strain mixing glass into it. Garnish with a maraschino cherry, if you’ve got one. If I’m feeling particularly heretical, I’ll actually squeeze in a wedge of orange.

Share This!

  • The manhattans and the old fashioneds just seem so similar when i make them, but having good ingredients and letting the drink dilute too much in ice is key. These are nice in the summer months but damn do they get you skunked quick!

  • Nice list, I would personally put a dry Gin Martini (Plymouth is my choice) as numb 1, manhattan as numb 2, and side car as 3 though.

    Agree that Martini is better stirred but occasionally shaken is nice too but make sure you have a strainer at hand to avoid the ice shared you spoke of. Unfortunately many bars with serve with shares of ice.

    Also, why would side car be a girly drink? Its just two different types of hard liquor and small amt of lemon juice.

    • Probably because of the current convention of sugaring the rim of the cocktail glass. This would also be true of a Lemon Drop, which is very similar, and considered equally girly, alas. Both are very tasty drinks. 🙂

    • Hi Jim, Thanks for the recommendation. I personally like to have more control over the ingredients in my cocktails, including the type of sugar used. The one you linked is fine, but in general beware bottled mixes and pre-mixed cocktails: They’re never going to be as good as what you can make at home with a little care and quality components. Cheers!

  • Man, I love that you mix it up with posts like this. For your enjoyment, I’ll submit my favorite two bourbon cocktails.
    1) Paper plane: 1oz each bourbon, amaro, Aperol, and lemon juice. Sweet, sour, bitter, and the bourbon doesn’t get lost.
    2) Whiskey smash: Bourbon, simple syrup, lemon, and mint. Literally every person I’ve served this to has immediately ranked it as one of there top three cocktails.
    Cheers 🙂 And thanks for the excellent post. I’m excited to try some of these.

  • Hi!
    Nice list. I’m glad to see the Manhattan/Regan’s combo. I like Angostura generally, but not in Manhattans for whatever reason, and orange bitters (to the exclusion of the Angostura) is the way I go.

    My Sazeracs are pretty idiosyncratic. I mix up a a fairly large drink, use a funnel and pour it into a bottle. Then I pop the bottle into the freezer for 8 hours. When I’m ready, I rinse a chilled glass with absinthe and then pour the rye/sugar/Peychaud’s mixture into it. Of course when I start drinking it, it’s tongue-numbingly cold, but I love the way the flavours change as it warms up as I nurse the drink. I also like that it’s not diluted at all, pure rye all the way.

    • Can be, certainly. I contend it’s just almost always easier and more satisfying to use bourbon or rye. These just stand up to common cocktail ingredients (bitters, vermouth, what have you) better and integrate into a more fully-flavored final product. As with everything, there are exceptions. I’m open to suggestions.

  • I have a cool scotch cocktail recipe I’ve developed and would like to share. I call it a “Rob Roy Dorchados” (Dorchados is Galic for darkness). I kinda got the idea from a “Black Manhattan” which is basically a Manhattan, minus the sweet vermouth, sub amaro. Another name I have used is a “Willamo Wallacone” * pronounced Wallace-o-nay. (my version of William Wallace – italianized)

    It gets 2.25oz Famous Grouse, .5oz amaro, .25oz Luxardo Maraschino, .25oz Laphroaig 10, dash of bitters and a big fat orange zest.

    Use a (potato) peeler for the orange zest. Try to get it a little smaller than the size of a business card. When you squeeze it over the drink, you should see and hear the oil spray into the drink, it will look like a little oil slick on top, then wipe the inside rim of the glass with the orange peel before you drop it in. Another way to do this, for slight burnt orange taste, is to use a knife to cut the orange peel a little thicker (like a little disc), and squeeze the orange peel over a lighter, into the glass. The oily spray will catch on fire before landing in the drink. This gives the drink a sort of torched orange flavor and looks pretty cool too.

    For the amaro, I recommend Ramazotti or Averna (or whatever amaro you like). However, I would not recommend Amaro Montenegro, as this one is very herbaceous. I think it would take away from the scotch and other flavors. To me, Ramazotti tastes kinda like Coke without the carbonation and Averna tastes a little more bitter / less sweet. Another good one is Amaro di Angostura, also on the bitter side. Depending on which amaro you use, you can always use less or more of the bitters.

    I love this drink. It’s great with a cigar (in the jacuzzi). It is tried and tested. I have tried other liquor combos in this, like Black Grouse instead of Famous Grouse plus Laphroaig, but I think it costs more and you can’t adjust the peatyness. I have also tried other Islay substitutes. Caol Ila 12 is awesome in this, but does cost significantly more than Laphroaig 10. It’s just a matter of taste I guess in the end.

  • Penicillin Cocktail

    Ok. One more.., lots of people know about the Penicillin, but this recipe doesn’t have any lemon juice! This recipe also doesn’t require you to make the base honey/sugar/ginger syrup!!)

    2.25oz Famous Grouse, .5oz The King’s Ginger liqueur, .25oz Laphroaig, approximately.5oz – 1oz honey, and a big fat lemon zest (I use a potato peeler for this) Squeeze the oils into the can. You should be able to see and hear the oil spray from the peel onto the top of the drink. Mix these together in your mixing can with no ice, and shake vigorously. (This helps dissolve the honey and distribute the lemon oil). Leave the lemon peel in the can when you shake it. Pour into bucket glass over one of those big fat, square ice cubes. As it melts, it gets even better.

    The King’s Ginger is a pretty cool liqueur. It’s kinda like Domaine de Canton ginger liqueur, except better. More ginger-y, spicy, and less sweet. It’s 40% abv and the base spirit is Glenrothes single malt scotch, instead of the cognac in Domaine de Canton.

    21st Jan 2016 08:56 @reply

  • Good list but I would definitely add Whiskey Sour. Super simple to make, just 3 ingredients:
    2 oz rye (try Canadian Club 100% The or any good Canadian Whisky), 1 oz simple syrup, 3/4 oz fresh squeezed lemon juice.
    Shake and serve.
    If you are feeling adventurous, a bit of egg white in the mix gives it a nice froth.
    I know you avoid shaking but this one is worth it.
    Even my Whiskey hating wife loves it.

  • Was feeling flush so I made a Rob Roy with Ardbeg 10 and Dolin Rouge tonight, using the same ratio and bitters as your Manhattan recipe. Interestingly, whereas the vermouth was alittle too assertive for my tastes in the Manhattans I made (one with Buffalo Trace, one with Dickel 12, and one with 4 Roses SiB) in the Rob Roy the smokey Ardbeg almost completely drowned out the vermouth. Cocktail experimentation has been fun! Thanks for the recipes 🙂

  • I realize super late to the party on this article really doesn’t scratch the surface however, I’ve enjoyed both Scotch and Bourbon/Rye for a long time but was never a cocktail guy. Up until a few months ago. I watched as a shout out to the Scotch Noob on YouTube at The Whiskey Vault. Man, what a collection. #lifegoals
    However, this article has helped me chang my opinions on mixed drinks completely! I’ve learned a ton by trying different things that, for a long time, didn’t care to consider.
    So thanks for the effort Mr. Noob!

    Simply, I have one question, will there ever be a part 2 in the works? Would enjoy your take on perhaps another round of 10 cocktails or so.

    Cheers my Friend! ?

    • I agree totally on all you said specially the part 2…and I think my outlook on mixed drinks has also changed since I am a sipper (neat) and only drink whiskey.

  • the closest i usually get to a cocktail is whiskey and coke (has to be coke) or whiskey and 7up (has to be 7up)…but noticed your take on the old fashioned and the use of 2 bitters rather than a twist of orange peel. i did use 1792 full proof bourbon for this, but that slight change you made I think has kinda changed me a bit…thanks dude, cheers.