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I am a huge fan of vermouth and martinis so I like to see how people make them. “While I typically drink neat spirits when I go out, if I do order a cocktail, it will be two orders: First, a signature menu cocktail of the bar-I know that people put their creativity, hard work and love into their cocktail menus so I always want to show my respect to that effort-and then a 50-50 martini (if they have good dry vermouth).

If the place isn’t up to snuff or the dry vermouth looks like it has been on the back bar since they opened, I lean more towards a highball such as a gin and tonic or a scotch and soda.” Of course, it has its time and place, and you would be foolish (as I often am) to ever drink more than two in an outing.

The drink itself just gets the job done and is beautiful in a way that no other cocktail is. I’ll take it with a crisp cocktail onion or, later in the night, with a Castelvetrano olive. If I order one while out I rarely specify proportions unless asked, but at home I like a 3:1 ratio with a touch of orange bitters and a lemon twist. “It’s usually my first drink of the night before dinner. This keeps it fun to play with and diversify, but still easy to find balance.” Although only three ingredients, it’s easy to manipulate and riff on. It breaks through the desolation of our cold season with a snap of lime. A daiquiri is simple, straightforward, refreshing in the summer but perfect in Chicago’s winters. “My favorite drink is a daiquiri-though the second drink I order is almost always a shot of whiskey (I am a bourbon woman). You can catch me drinking a glass of wine or a Guinness most nights if I’m out and about.”Įden Laurin, The Violet Hour, Chicago, IL Still, being that part of our job as a bartender is cocktail development and quality control by tasting on a very regular basis, cocktails are not what I drink in a social setting all the time.

I’ll be more inclined to order an original drink off their menu if their daiquiri is delicious. “For a bar I’m unfamiliar with, it’s a good indicator that the bar staff understands balance and technique if they make a solid daiquiri. Jillian Vose, The Dead Rabbit, New York City, NY Oh, and it’s damn tasty-rum, fresh lime, sugar, shaken.” Finally, if I see some mates, I can double up-you can shake three or four at once with no extra effort. It also tends not to be outrageously expensive, and it’s simple and easy to make, so doesn’t go pissing the bartender off when they’re in the weeds. The rum used also gives them an opportunity to put their own twist on it, so I still get some venue character. “First, any bartender in a decent bar can knock a daiquiri out, which takes care of my end. And goddamnit he was right.”Įlliot Ball, Cocktail Trading Company, London He said that I may not like it at first, that I may not automatically warm to the flavors, but that a week from now I would be somewhere far away from this bar craving a particular taste. I still remember the first time I sat at a bar and my wiser, more experienced companion ordered a Negroni for me. “I’m a sucker for simply made, boozy drinks that get straight to the point. Paige Aubort, The Lobo Plantation, Sydney, Australia It’s really a perfect drink for most seasons and if I’m having drinks in the day, sometimes I’ll drink its predecessor the Americano-swap the gin for soda water-for something a little less boozy.” “My go to drink is a Negroni when I’m out because it’s really hard (although I’ve had a few bad ones) to mess up. I usually drink mine in equal parts, so dictating the recipe is simple and just about every bar in the world can make that drink. Kevin Patnode, Kühlanbeyi, Istanbul, Turkey Want to make it more interesting? Make it with fino sherry!” I can order it in any bar (dives especially) and it always makes the cocktail geeks look at me sideways. And it is a great drink to gauge your bartender with: What gin is she using? What vermouth? Then, the white wine spritzer is my go to for when I'm out and need hydration and longevity in my drinking. While it is a hard drink to make perfectly, it is also a hard drink to completely mess up.

It depends on where I am at but I can order a Negroni almost anywhere. “I tend to order a Negroni or a white wine spritzer (yeah I know). Ivy Mix, co-owner and head bartender, Leyenda, NYC