How to Be Your Own Bartender
Shaken or stirred? The boys behind EDSA Beverage Design Group pride themselves on their playful libation list, drawn from their own homemade liqueurs, bitters, and even beers—but here, they take a step back to teach us the fundamentals of the classics. Because making a drink is a skill every man should know. (And making it at home means you get to choose the music—and your company.)
- 60 ml gin
- 30 ml dry vermouth
Stir everything together with ice. Strain into a separate pre-chilled martini glass. Garnish with either a lemon twist or an olive.
- 30 ml gin
- 30 ml sweet vermouth
- 30 ml Campari bitter liqueur
Stir everything together with lots of ice. Strain drink into a separate rocks glass with ice. Peel an orange and squeeze over the drink to garnish with its natural oils. Drop the orange peel into the glass.
- 45 ml bourbon whiskey
- 30 ml lemon juice
- 15 ml simple syrup (made by dissolving 1 part sugar in 1 part water)
- 1 egg white
Dry shake all the ingredients together without ice to allow the egg white to foam. Then add ice and shake until the drink is chilled. Pour into a coupe glass and top off with three drops of Angostura bitters.
Muddle 10 mint leaves in a glass with 15 ml simple syrup
- 60 ml white rum
- 30 ml lime juice
Shake drink together with ice until it is chilled. Strain drink into a separate high-ball glass with ice, and top off with soda water. Garnish with a sprig of mint.
- 60 ml bourbon whiskey
- 75 ml simple syrup
- 2 dashes Angostura bitters
Stir everything together with lots of ice. Strain into a separate pre-chilled rocks glass (up to you whether you want it with ice). Peel an orange and squeeze over the drink to garnish with its natural oils. Drop the orange peel into the glass.
- 45 ml tequila blanco
- 30 ml lime juice
- 15 ml orange-flavored liqueur
- 5 ml simple syrup or agave syrup
Shake hard with ice until drink is chilled. Salt the rim of a martini glass with the use of a lime. Strain drink into salted glass. This one is for the ladies.
This article originally appeared in the August 2014 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.