An Escapist's Dive

From traditional cocktails to gastronomic at the Bar Gourmand.

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Stirred

Stirred cocktails are spirit forward, boozy drinks that typically consist of a base spirit, a sweetener, and modifiers such as bitters, additional spirits, liqueurs, or fortified wines. Stirred cocktails may be served up or on the rocks. Hallmarks of the category include the original cocktail, the Old Fashioned, the Sazerac, and the Toronto.

and shaken

Sours

Sours are shaken and composed of something acidic, something sweet, and something strong. Citrus juices most often take on the acidic role. The sweetener is usually a syrup. The strong, is your base spirit, though fortified wines and liqueurs are often included. Bitters are less common, as bitterness will heighten the acidity in citrus juices. Sours can be served up or on the rocks.

have another

Highballs

Highballs are called “long” drinks as they are usually a sour or stirred base that is lengthened by the addition of carbonated water. The base may be sometimes be shaken before the addition of carbonated water or built in the glass and stirred to combine. Highballs are served in a tall glass over ice. Iconic highballs include the Gin & Tonic, the Moscow Mule, and the Mojito.

get naked

Flips, Fizzes, Swizzles & Smashes

These are less common drinks. The flip has changed over the years but is now considered to be a shaken cocktail with egg and/or cream and is served up. A fizz is basically a sour with the addition of a small amount of carbonated water after being shaken. A swizzle is usually a sour that is built in a glass filled with crushed ice and stirred to combine. A smash begins with muddled herbs and/or citrus, which are then shaken and served over crushed ice.

get smashed

“A gourmand admires the gourmet and mocks the glutton yet is himself one part of each.”

To gourmand or not to gourmand.

/ˌɡo͝orˈmänd/ -noun
often a [fool] who enjoys eating and drink and often eats and drinks too much…. and sometimes a connoisseur of fine food…. sometimes.

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