Cocktail-mixing is an art that requires careful measurement. The Daily Lobo sat down with Luke Murphy and Doug Albin, bartenders at Anodyne Pool Hall & Cocktails on Central Avenue between Fourth and Fifth streets, to get a few drink recipes and mixing tips.
Yellow Rose
3 ounces Basil Hayden’s bourbon
1 ounce Saint Germain (an elderflower liqueur)
3 lemon slices
“This drink is floral, smooth, lemony and whiskey-based,” Albin said. “It’s simple to make, but has a lot of depth because of the ingredients. Basil Hayden’s is a smooth, well-balanced whiskey.”
Griner
2 ounces Basil Hayden’s bourbon
4 dashes bitters
.5 ounce lemon juice
4 ounces ginger ale
“The bitters add a different layer, but don’t takeover the taste,” Albin said. “This is good for people who don’t want a Manhattan, but like whiskey. This is more drinkable; it’s sweeter, but there is nothing fruity or ridiculous. It’s important to shake the ice (vigorously), this is called bruising.”
Negroni
.25 ounce gin
.25 ounce Campari (an Italian bitters)
.25 ounce sweet vermouth
Splash of soda water
Lemon peel
“This is an aperitif, what the boatmen in Italy would drink after dinner to settle the stomach,” Murphy said. “It’s a very old recipe. It’s very stiff, so not everyone will like it.”
J’s Juice
1 ounce Raspberry Stoli vodka
1 ounce Malibu rum
1 ounce peach schnapps
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“This is a girly drink,” Albin said. “But it’s delicious and even the guys will secretly like it.”
Albin said that, in general, high-quality ingredients and hard alcohol will make almost any mixed drink tasty.
“Sometimes simple is better,” he said. “Having decent ingredients that are mixed correctly is always better than a nebulous poorly-mixed beverage with too many ingredients.”
