The word Mixology has been with us for more than 50 years and means “the art or skill of preparing mixed drinks”. Regardless of how long it’s been around, the noughties have seen a huge revival of interest in this alcoholic art. What could be more appropriate than seeing out 2009 by dabbling a bit in one of the decade’s most intoxicating trends? That link is for graph nerds only.

For those of you starting the New Year’s Eve celebrations at home and those of you who will see in the twenty-teens from the comfort of your sofa, what follows is the simple — and, to me, magical — preparation of some classic, delicious and impressive cocktails. I did try to stick to ingredients that are easily acquired in supermarkets, although you may have to visit your better stocked off licence for one special ingredient.  I will also include cocktails that can be shaken and others that are stirred, for those of you without a cocktail shaker.

I will start with my personal favourite, because it’s impressive looking, and strong. Great for these frosty times.

The Clover Club (about)

Named after a Philadelphia Men’s Club, comprised mostly of writers and lawyers, this short cocktail contains raw egg white. Please, tell people there is egg in it. Some people have allergies. Also, if you’re the type to worry about salmonella, you can buy cartons of pasteurised egg white just about everywhere. In my experience, however, real egg white foams up far more impressively.

There are many variations, but this is my own take on it.

1 1/2 oz of gin (not Bombay Sapphire)
1/2 oz dry vermouth
Juice of 1 lime or half a lemon
2 tsp of raspberry syrup (I use a raspberry coulis I found in Dunnes + 1/4 oz grenadine for sweetness)
White of one egg (or 2 tbsp pasteurised egg white)

Add ice cubes and ingredients to your cocktail shaker. Shake vigorously for 30 seconds or more (this is really important for the egg to foam up). When ice starts to form on the shaker, you can definitely stop. Strain into a cocktail glass and enjoy! If you want to garnish, a lime slice is appropriate.

For something a bit more popular, you can try a Cuban Mojito. Citrus-y, minty and fizzy, it’s instant refreshment!

Cuban Mojito (source)

1 tsp powdered sugar
2 oz lime juice
4 mint leaves
1 sprig of mint (garnish)
2 oz white rum
2 oz soda water

Put mint leaves, lime juice and sugar in a tall glass. Use a “muddle” or the back of a spoon to crush the mint leaves so they release their flavour into the liquid. Add the rum, ice and soda water. Stir. Add the mint sprig for garnish. Enjoy, and let Cuban thoughts warm you!

If you feel the need for something that’s actually warm, I have a mixed drink that, while not a cocktail, is certainly a crowd pleaser!

Irish Coffee (source)

Done right, Irish Coffee should look a bit like a really well poured pint of stout. It only has four ingredients and is prepared in the glass. There are literally hundreds of recipes, but this is the official one. (in metric even!)

40 ml Irish whiskey
80  ml hot coffee
30 ml fresh cream
1 tsp brown sugar

Be sure to warm the mug or glass first by rinsing in hot water. The official version recommends using a burner, but I’d leave that stuff to the pros. Add the coffee, whiskey and sugar and stir it well. The sugar is what allows the cream to float on top of the coffee, so it’s essential.

Some people like to whip the cream lightly, but the official version doesn’t call for it. It would possibly make it less tricky to “float” the cream on top of the coffee. That is usually accomplished by pouring the cream very carefully over the back of a spoon, very close to the surface of the coffee mixture.

And finally, what would New Year’s Eve be without some bubbly?

Champagne Cocktail (source)

This one couldn’t be more simple, and can really add some extra sparkle to your celebrations.
(You will need Angostura Bitters, which you’ll find at a good off licence, but probably not at your local Dunnes or Tesco.)

90 ml Chilled Champagne or sparkling wine
10 ml Brandy
Add two dashes Angostura Bitter into flute, and one half sugar cube. Pour gently chilled champagne. Garnish with an orange slice and a maraschino cherry.

And that’s it for now. There are hundreds of amazing concoctions to be explored, of course, but for now, these give a good sampling of the myriad of ways we can add interest and style to regular old booze.

As always, enjoy responsibly, because there’s no point drinking beautiful and delicious things if you can’t remember them. (Yes, I’m serious.)

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