How to develop new cocktails. Some thoughts, ideas and tips.
One of the great things about mixology is developing new cocktails and experimenting with new flavour combinations. Well, it certainly inspires me. The thrill of trying to create the next great cocktail. The in-house cocktails I create normally come from one of two routes
- Deconstructing a classic cocktail and trying a new twist
- Developing a completely new drink based around some inspiring flavour combinations
Usually I make a new concoction and then try it out. Sometimes, but fortunately rarely it simply doesn’t work at all. I simply bin these ideas and move on. More commonly, I decide that the new cocktail is fundamentally a good blend of ingredients but perhaps the balance isn’t right. It may be that one ingredient completely dominates the flavour of the drink. This isn’t what I want. Alternatively, an ingredient may simply be lost. It might as well not be there. In this instance I will remake the cocktail using different ratios of the same ingredients. Over the years I’ve developed an instinctive grasp of what amount of ingredients I need to make a drink work. In these instances, having rebalanced the ingredients, I now have a new cocktail which tastes exactly the way I would want. I particularly love the situation where a cocktail delivers different flavours as you drink it. You might lift the cocktail to your nose and notice one flavour only to get something else coming through as you taste it. Maybe the after taste is yet another ingredient. This for me is the Holy Grail!
A twist on a classic
It’s fairly easy to work with a cocktail that you like and consider swapping ingredients for perhaps something else similar. The most obvious example is adding vodka to a cocktail that’s gin based. Or conversely the other way around, adding the gin to something which would normally be vodka based. Plus, changing the dark spirits such as Brandy and Scotch whisky can be fun too. Then there’s tequila, it’s smoky relation mezcal and a variety of rums. What would a golden rum do in a whisky or cognac cocktail for instance? Then if I like the twisted take on the cocktail that I’ve made, I may over time try a twist on this. At this point, I have a second generation twist on a classic. A twist on a twist. My Caribbean Negroni was something I experimented with while on holiday in Sardinia with the Cuban barman. I can’t remember the reason now, but he had some Zacapa 23 rum on the back bar which I particularly like. I asked him to make a Negroni but leaving out the gin and replacing it with the Zacapa 23. It was gorgeous and became one of our staple pre-dinner cocktails on holiday. Admittedly every drink tastes 10 times better when you’re on holiday and have just enjoyed a day in the sun. Then back at home, having bought some liquorice liqueur in Sardinia, I’ve tried a version keeping the rum but now replacing the sweet vermouth with liquorice. It works extremely well and I’ve named it the Caribbean Black Negroni. It’s got a hint of liquorice but it’s not too overpowering.
Blending flavours
Frequently, I notice a flavour combination on a food menu or a ready-made mixed food product. Although it’s a hazy memory, I think that’s where I first got the idea of combining gooseberry with elderflower. See the Gooseberry Martini for the details. There are many flavours I enjoy in foods which are worth experimenting with in cocktail making. In recent years I’ve developed many new cocktails based around these flavours
- Lavender
- Liquorice
- Gooseberry
- Rhubarb
- Rose
It’s also fun combining flavours in cocktails which are classic food combinations. One of the earliest cocktails I created was based around the flavours of a Bakewell tart : almond from amaretto and cherry from cherry syrup. Topped up with Prosecco. The Cherry Bakewell Fizz. Slightly sweet but good nonetheless.
Current projects
I’m currently working on a new cocktail based around the flavours of lemon meringue pie. A fantastic and consistently favoured dessert that my mum used to make back in the day.
I also worked with some new cocktails a few years ago aimed at trying to recreate the flavour of cola cubes – which was a childhood favourite. I managed to achieve it although I haven’t had any of these cocktails in many years. Rhubarb combined with ginger is another great flavour combination which makes for a great tasting cocktail.
Let your imagination run free. Look out for new ideas. As with most things creative, the ideas are all around us. Be adventurous and try some new stuff. Happy mixing.