Cocktails have always said something about taste, mood and intent. So we turned to Pankaj Balachandran, co-founder of Boilermaker, Quinta Cantina and The Lab, for an essential list every home bar should master.
“Understand the style of a drink and play with flavours and spirits to create multiple drinks from the template,” says Balachandran who has also co-founded Countertop India curated bar programmes for some of the best bars in the country, including Top Banana in Delhi, Papa’s Bombay, The Bombay Canteen in Mumbai and Yokocho in Kolkata.
For starting out, he recommends learning by watching—bartenders like Slovenia-based bartender Kevin Kos break down techniques for people learning at home.
Before you begin, though, get the basics right: Balachandran suggests investing in a jigger, a sturdy shaker, a mixing glass and bar spoon, a Hawthorne and fine strainer and a citrus press. “Refrain from using packaged juices, get the right glassware and use good ice,” he says.
Flavour profile: Bittersweet
Equal parts gin, sweet vermouth and Campari, a negroni is one of the most balanced cocktails ever created. Swap the base spirit and the drink completely changes. You could use prosecco (for Negroni Sbagliato), rum (Kingston Negroni), rye whisky (for Boulevardier) or even something local like Dukshiri Feni (coconut feni infused with sarsaparilla).
TIP: Another easy twist on the Negroni is to infuse the drink with around 12–14 dark roast coffee beans for a day. Here’s to a bold coffee Negroni.
Flavour profile: Spirit, sugar and bitters format
This simple drink teaches you a lot about restraint. Instead of plain sugar you could use honey, caramel, vanilla or even hazelnut syrups. Pair that with a few dashes of Angostura bitters and you’ve created multiple drinks from one template.
TIP: Use bitters like seasoning. Just a few dashes can balance about 5 ml of sugar and add depth.
Flavour profile: Sour
This cocktail is all about balance. The format requires spirit, citrus and sugar, sometimes with egg white for texture. You can change the citrus from lime to lemon to grapefruit and the sweetness from sugar syrup, agave, sugarcane or fruit syrups. Understand how acidity and sweetness interact and sky is the limit.
TIP: Stick to six parts spirit, two parts citrus and 1.5 parts sugar.
Flavour: Savoury
Cocktails such as Bloody Mary, a brini Martini or a Picante open the door to vegetable flavours, herbs, spice and umami. Balance savoury ingredients with citrus and control the spice depending on your palate. If you are feeling bold, try Michelada, a beer variation spiked with muddling cherry tomatoes and jalapeño, a dash of tequila and a little mezcal for smokiness.
TIP: Stick to six parts spirit, two parts citrus and 1.5 parts sugar.
Flavour: Crisp, refreshing
All you need is whisky, soda and ice. A good highball works best in a 1:2 format, one part spirit to two parts mixer. It sounds simple but when done well, it’s one of the most refreshing drinks you can make.
TIP: Balance controls the refreshment and promises a crisp sip.