What are some simple yet delicious cocktail recipes?

Made myself a negroni tonight. I think I messed up. Are you supposed to shake it or stir it? I did the latter and the Camprai just sat on the bottom. What would you say to mixing some tonic water with quinnine to it?

There are three ingredients -- how can you mess that up? It can be shaken or stirrred. I stir, but never in the glass I drink from, always stir in a shaker, always for at least 30 seconds, then strain into a cocktail glass (or a rocks glass if you take a Negroni that way).

I'd never add tonic water. The drink is already sufficiently bitter and sweet. Club soda if an adulterant is required.

~ H

Tonic water would **** the flavor of Vermouth.

Sticking with what you have available

Madras
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Fill a highball with ice
1 shot of Vodka
3 parts OJ first and 1 part cranberry on the top.
Squeeze in a slice of lime

Originally Posted by Huntsman

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There are three ingredients -- how can you mess that up? It can be shaken or stirrred. I stir, but never in the glass I drink from, always stir in a shaker, always for at least 30 seconds, then strain into a cocktail glass (or a rocks glass if you take a Negroni that way).

I'd never add tonic water. The drink is already sufficiently bitter and sweet. Club soda if an adulterant is required.

~ H

That brings an interesting topic to mind. What would you qualify as the most complex cocktail? I'd say the old fashioned and mojito are pretty high up there. I don't think the martini qualifies since everyone wants it different, so getting something else is solely their fault for not letting the bartender know what they want.

Originally Posted by Kas

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That brings an interesting topic to mind. What would you qualify as the most complex cocktail? I'd say the old fashioned and mojito are pretty high up there. I don't think the martini qualifies since everyone wants it different, so getting something else is solely their fault for not letting the bartender know what they want.
Complex as in 'hard to make' or complex in terms of flavor? If the former, I'd probably say the Ramos Gin Fizz -- a complicated and time consuming mix of gin, juices, egg whites, cream, orange flower water, and other things. Any real sour where the juices are squeezed in front of you, a fresh egg white cracked into the glass, and the life shook into it is also very complex to make. If the latter, that's a more challenging question. It's easy to say just add more components to boost complexity, but after you hit a few of the primary tastes and scents they start to become an indiscernable muddle. Some flavors, however, can be staged in time -- I was once served a drink called the Bourbon Daisy (the bold classic, rather than demur current version), which was exceedingly complex on the tongue, with a final hurrah sung by that late-arriving backlash that only is possessed by ginger. Now I really want one and I can't have it. Am sad. Any runner up would have to contain a brown spirit (bourbon or scotch, less so rye) a wine component (sweet vermouth, Lillet, etc), and at lease one other component, a bitter especially to help time shift the delivery. The New Pal certainly works in that regard, 1:1:1 Bourbon, Campari, and sweet vermouth. ~ H

Originally Posted by Huntsman

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Any runner up would have to contain a brown spirit (bourbon or scotch, less so rye) a wine component (sweet vermouth, Lillet, etc), and at lease one other component, a bitter especially to help time shift the delivery. The New Pal certainly works in that regard, 1:1:1 Bourbon, Campari, and sweet vermouth.

~ H

Have you had an Old Pal? The above with dry vermouth in place of sweet. I myself haven't had either , but I think I might try one of these two tonight.

Originally Posted by lbcgav

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Have you had an Old Pal? The above with dry vermouth in place of sweet. I myself haven't had either , but I think I might try one of these two tonight.
Nope. I will someday though -- I worry that a dry vermouth is just going to get lost. ~ H

Dry Vermouth cannot get lost. The Martini will charge onward!

Want complex flavor? I'm convinced that Chartreuse is the Rorscharc test of liquor.

Originally Posted by BostonRussell

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Dry Vermouth cannot get lost. The Martini will charge onward! Want complex flavor? I'm convinced that Chartreuse is the Rorscharc test of liquor.
No,no, no, context is everything. I didn't claim dry vermouth would get lost as a product, or lost as a taste, but merely lost in combination with bourbon and Campari. In a single liquor, I agree, Chartreuse is high up on the complexity list. I think some of the Amaros might edge it out.... ~ H

Vodka
Ice
Olives

Cuba Libre - basically the proper name of Rum & Coke with a lime wedge. Don't think they get any easier without being a straight shot.

I spent the summer sucking back Patron Silver & Orangina. Lots of crushed ice & a straw (throw in as many maraschino cherries as you see fit).

Originally Posted by Huntsman

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No,no, no, context is everything. I didn't claim dry vermouth would get lost as a product, or lost as a taste, but merely lost in combination with bourbon and Campari.

In a single liquor, I agree, Chartreuse is high up on the complexity list. I think some of the Amaros might edge it out....

~ H

Ahhhhh my mistake.

In regards to what you are ACTUALLY saying, +1.

I have no idea what Amaro is but I'm googling it as we speak. Feel free to enlighten me in the interim.

Originally Posted by BostonRussell

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Ahhhhh my mistake.

In regards to what you are ACTUALLY saying, +1.

I have no idea what Amaro is but I'm googling it as we speak. Feel free to enlighten me in the interim.

Okay I did my homework. Brand reccomendations? I love digestifs. Hopefully something common, bad liquor selection on my side of the country (I swear to God not a single merchant in Orlando FL sells Rittenhouse Bottled in Bond)