Speaking of cocktail versatility and ratios, this piece from Mark J. on The Right Spirit is a handy introduction to a core understanding of cocktails:

Really there are only a handful of cocktails. It is in the details that the magic is made.

Just as the Negroni becomes a Boulevardier when you sub the gin for bourbon, or using Scotch instead of rye transforms a Manhattan into a Rob Roy, most cocktails are essentially the same ratios as another, but with a key ingredient substitution (or two). Knowing the ratios of classic cocktails opens up a world of experimentation.

The ratios listed here are not themselves the magic. They are common, which only happens for a reason: They tend to work well. But nuanced variations also work. A change of ingredient—something with a stronger or subtler flavor profile than average, for example—might necessitate a change of ratio to achieve balance. Adding a fourth or fifth ingredient into or on top of the ratio will create further nuance. Or a mess! But that’s part of the learning curve and the fun. To that end, these templates make a reliable starting point from which to make the magic happen.

After laying out the basics, Mark J. performs a few experiments, resulting in a handful of drinks I’ll definitely be trying.

Mark J. also highlights a few folks he’s learned from, including one of my faves, Anders Erickson, who has a video demonstrating how to go from “Manhattan to Margarita in 6 recipes,” highlighting the similarities of each of the cocktails and the power of substitutions.

I’m one hundred percent aligned with Mark J.’s idea that making cocktails is like playing with magic. I am, like him

a cocktail enthusiast whose ambition is to make great cocktails for friends and family.

Cheers to that.

(Via Tammy Tan.)