A classic cocktail is a classic for a reason: it’s reliable, familiar and just dang good. The drinks stand the test of time and are essential in every bar bible.
Just think of any base spirit and there’s a classic cocktail screaming its name. Whiskey? The old fashioned. Tequila? Margarita. Rum? Daiquiri. Vodka? Martini. Gin? Negroni.
Sometimes, however, bartenders and mixologists put their own spins on these classics. From adding different syrups or shrubs to swapping out ingredients for something with a little more punch, area restaurants and bars often craft each drink as their own by adding something unique. While these interpretations may look or taste different, they carry the essence — and punch — of the original.
Modernizing the Manhattan
Veteran bartender Alexander Peters, bar manager of Church and Union, takes a simple approach when crafting his cocktails.
Currently on the bar’s menu is the Holy Roller, his take on a black Manhattan using rye whisky, Averna amaro and bitters.
A regular Manhattan is made with whisky, sweet vermouth and bitters.
“I always start off with what I know, and work my way from there,” he said. “If there’s a specific flavor profile I’m looking for, it’s best to start off with the basics.”
Then it’s a process of trial and error to figure out what works by adding, subtracting, dividing or multiplying ingredients, but keeping the main components of that classic cocktail.
During the process, Peters asks himself: “What tastes good with this? What can I change? What do I need to add?”
Classics with a twist in Hanahan
Ricky Dunn, former beverage director of MOMO and current bartender at Cane Pazzo, does the same thing.
“Sometimes when I go out to eat and have a really good dish, I think to myself, ‘How can I make this into a cocktail?’” Dunn said. It was this type of inspiration that drove him to create the Caprese Martini in 2022.
His approach is very much the same as Peters’ — start off with a classic, then go down a rabbit hole of gastronomy to find out what works best.
“That’s always the fun part when making cocktails,” he said.
Though Dunn doesn’t have any of his own creations on Cane Pazzo’s cocktail menu (yet), he said the current menu offers classic twists like the Electric Avenue, Against the Wind and King Bee, created by owners Mark and Arianna Bolchoz.
Electric Avenue is an eclectic take on a classic Aperol spritz, replacing Aperol with Italicus liqueur to pair its citrus notes with lime, cucumber and prosecco. Against the Wind is a bittersweet take on a margarita, combining tequila reposado, Campari, blood orange, grapefruit and lime. King Bee can be considered the king of Bee’s Knees cocktails by adding Amaro Nonino to the classic recipe of gin, honey and lemon.
New bar elevates old school drinks
At The Seahorse in downtown Charleston, the cocktail menu is a play on several classics, ranging from gin and tonics to pina coladas. Take the elote colada, for example. Unlike the traditional pina colada and its focus on pineapple and coconut, the elote colada brings sweetness with sweet corn and some bitterness thanks to a bit of coffee.
Other cocktails like the boulevardier pinya or the smoked olive martini take a simpler approach of using quality spirits and ingredients. The smoked olive martini is like an extra dirty martini, adding olive leaves and smoked Gordal olives for extra oomph for the olive-lovers. The boulevardier pinya keeps the same standards of whisky, sweet vermouth and Campari, but adds pineapple skin and white shoyu — soy sauce — to enhance the traditional bitter flavors.
Adding Asian flavors
XO Brasserie takes cocktails and adds flavors reminiscent of its cuisine.
“Obviously, everybody loves a Manhattan,” said XO Brasserie general manager Tom Marino, “But how can we stand out? How can we do something that is, I don’t want to say Chinese-related, but unique to us?”
That distinctive spin lies in the Paper Lantern. It’s a mix between an old fashioned and a black Manhattan, according to Marino. Elements of those two cocktails are combined with XO Brasserie flavors like sesame and fennel to create its own flavor. Whisky and amaro are the main spirits, complimented with housemade oils and orange juice ice cubes for a sweet finish to the drink.
“The orange ice cubes are cool because it changes the flavor of the drink as time goes on,” he added.
But if you’re looking for something more traditional, XO Brasserie has an XO Manhattan. It’s a standard Manhattan, Marino said, but the vermouth is made in house with Armagnac, sweet vermouth and cherry juice.
Have fun with it
Alexander Peters encourages people to have fun and experiment at home.
He’s offered his recipe for the Holy Roller. For a twist, consider swapping the spirits or bitters for a different flavor profile, or just enjoy a classic riff in the comfort of your home.
The Holy Roller
- 0.5 oz Averna Amaro
- 0.5 oz sweet vermouth
- 1.5 oz Rittenhouse Rye
- 0.5 oz Brandy/cognac
- 2 dashes of mole bitters
- 1 dash of orange bitters
Directions
Stir all ingredients and strain into a Nic and Nora glass (or whatever you may have at home). Garnish with an orange twist.
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