Anyone who calls themselves a bartender, these days, needs to know how to make classic cocktails as well as popular modern mixed drinks. Fortunately, École du Bar de Montréal classic cocktail recipes are remarkably similar.
Its origins may be uncertain but many believe this drink originated in—or is named after—the town of Martinez, California, around the late 1800s. A simple but strong concoction, the Martinez consists of 2 oz dry gin, ¾ oz sweet vermouth, ¼ oz maraschino liqueur, and a dash of Angostura bitters (and a lemon peel garnish).
The history books tell us that the Martinez opened the door for the rest of the cocktails on this list, essentially. But while the Negroni may have come to be about 25 years after the Negroni, its invention in Florence, Italy could just be a coincidence. Still, the two are remarkably similar as the Negroni consists of equal parts dry gin, sweet vermouth, and Campari.
The Martini, probably came about roughly four decades after the Martinez as a drier version; this time consisting of gin, dry vermouth, and Angostura bitters only.
Often regarded as a direct descendant of the Negroni, the Boulevardier substitutes bourbon or rye whiskey for the dry gin. The type of whiskey, obviously, effects the ultimate flavor of the drink. The substitution alters the drink in a surprisingly complex way. The Negroni’s campari/vermouth relationship is more bittersweet and gin is dry and herbaceous. The Boulevardier recipe, then, is more pressing to the palate.
Modern recipes might call for bourbon or even the sweeter Canadian whiskey, the original Manhattan called only for rye whiskey. The recipes is simple—2 parts rye to 1 part sweet vermouth with a dash of bitters—but can vary depending both upon the proclivities of the bartender making it as well as the particular tastes of the person who orders it.
Named after an operetta loosely based on the life of the Scottish folk hero Rob Roy McGregor, this turn of the 20 th century cocktail substitutes the rye whisky of a Manhattan for the traditional spirit of Scotland: Scotch (of course).