In the continuing and permanent era of the "martini ", cocktail craze, the industry has and will continue to have so many terrible 'tinis served
and returned. Time to take a sip of truth from past Spirits of Mixology.

My first attempts at cocktail making began in 1967, at 17, on Friday nights in the back of an old 57 Cadilac at the local drive-in. (Sours, Daiquiris, and concoctions made from available hooch filched from Dad's stash .) Other things were attempted as well, but that is best left "Ageing Still" and for a different forum. I was serious about mixology then, and nothing has changed. Follow a great recipe, that means accuracy, learn your ratios, create balance, develop taste memory and get lucky. Sorry, I mean get busy shaking.

Flip the numbers and skip ahead to 1976. As a newly minted owner of a biker

bar/restaurant, my mixology skills seemed doomed to a dusty future. Not so. My lead bartender, Stephanie,(Stevie to the boys, and a bartender during, and since Prohibition) that I inherited with the joint called me aside one afternoon.

"Charles", she said, " You don't know how to make a damn cocktail do you?"

" Stephanie" , I replied with a sweeping gesture across the room, "Look at this crowd( they were pounding shots and beers with abandon and occasionaly pounding on eachother), Cocktails, who's drinking those." "Charles, I have my friends and customers that enjoy a fine cocktail." Stephanie was now in her late 60's. She pointed towards Mary perched on a bar stool right by the door. Mary, she too in her late 60's, maybe tasting her early 70's, all dolled up, mink stole draped over her shoulders, was sipping a Manhattan. I was instantly enlightened. We chatted about what I liked to drink when I wasn't chugging beer, battling the bikers for respect in the only way I new how. I told her I loved tequila and she smiled carefully. I paid attention and Stephanie began to mix.
Stephanie respected the art of the cocktail. She was smooth. In moments she had moved through the steps of the classic Margarita up. Bottles appeared, that I never payed notice to, from back shelves or hidden in the back of the bottle cooler. Simple syrup, lime juice and Cointreau. She poured and slammed the mixing glass with a strong measure of tequila and then Stephanie shook.

She poured the beautiful spirits into a chilled cocktail glass. The pandemonium of the saloon disappeared while she created and when done, I was home. I had seen the Art of Mixology come to life. Stephanie had distilled it down into one drink. In just those few minutes I had received a wonderful lesson in accuracy and consistancy. She didn't tell me to be accurate, she just was. I knew to respect the history of mixology, and respect your customer for they carry that history from you to the next generation and now I was part of it.
Days later I received a signed bartender's manual from Stephanie, which I still have today.
That wild, sunny Saturday afternoon, I was infused with her spirit and she smiles with that joyous but time ravaged smile every time I pick up a Boston shaker.

Final note for today. You may not have the best ingredients, but if you make your customer, family or friends the Same Drink every time you will have a great drink. Obviously, the best ingredients make the best drink, or do they? If you make one of the complex "martinis' of today that involve 4 or more ingredients and fail to measure, the drink will not be the same! If it is not the same, then how can it be the best. Jerry Thomas knew that. That is why he created a small book of recipes. From NYC to Frisco, with a Stop in Chi Town, in the finest establishments, he wanted consistency and accuracy. You may get a different drink from town to town, due to the different qualitiy of ingredients, but he knew you should always expect to get the same drink on any given night, all night through. How often does that happen today? Does that happen on your watch? Speed, if the drink is returned or suffered through, what have you lost, what have you gained? We can have it all with technique. Respect for the recipe is paramount for only then will you have respect from your customers.

Acapulco or CT Sunshine

2-3 drops Angostura Bitters
1/2 Tsp Organic Agave Nectar
I 1/2 Oz. premium Plata/ Blanco Tequila
1 1/2 Oz.Grand Marnier Cordon Rouge
1/2 Oz Triple Sec or Cointreau
1 Oz. fresh Lime Juice
1 Oz fresh Lemon Juice
3/4 Oz Orange/ Mango Juice
2-3 Fresh Basil Leaves

Muddle: 2-3 drops Bitters, 1/2 Tsp Agave Nectar, 3/4 Oz.Grand Marnier Cordon Rouge, and 2-3 Basil leaves.
Add Juices, Triple Sec, and Premium Plata/Blanco Tequila

Drink to be enjoyed as a Collins or Cooler style cocktail
To serve: Shake over ice 15 times and
strain into fresh iced Cooler or Chimney glass.
Add a splash of club soda or seltzer.
Lace with remaining 3/4 Oz. of Grand Marnier Cordon Rouge
Garnish with lime wheel and sprig of basil.
Straw

Also may be enjoyed as an up cocktail. (Omit club soda of course.)

This is a class of drinks I call TRANSITIONALS.

Shake and strain ingredients into chilled cocktail glass.

The reserved 3/4 Oz Grand Marnier
is poured over back of spoon and it pools at
bottom of cocktail glass. Sip the cocktail and then "Transition" into an after dinner snifter of Grand Marnier. You may also use any other liqueur of choice for transition. Same Garnish