What defines ‘classics’?
“Introducing Ruou Son Tinh is a great way to put a Vietnamese spin on classic cocktails.
They’re simple, with a minimalistic approach to cocktail making. The result is an intense flavour of the spirit, mellowing out the raw punch of alcohol.
Be sure to understand the ingredients you’re working with. Familiarise yourself with their flavour profiles and what they can be matched with.”
The trouble is, anything after American Prohibition is decidedly not a ‘classic’. Since then, cocktails have evolved into something more. In its own way, the list of ‘classics’ seems to exist as the Luddites of the cocktail world. classic cocktails
This feels wrong. While the ‘classics’ never go out of fashion, they also never stop being invented. There’s a need for adaptation, experimentation, and ingredients new and old.
For inspiration, and to start reinventing the classics yourself, consider this guide to mixing up your classic cocktails with a Vietnamese twist.
Negroni
Replace: Sweet Vermouth with Son Tinh Moc Sapa; Gin with Nep Phu Loc and Son Tinh Apricot
Flavours: Herbal and fruity with bittersweet notes
Negroni is an almost perfect drink. With just three ingredients, it’s able to be dry, citrusy, sweet and slightly bitter, all at once.
For a Vietnamese twist, replace Gin with Son Tinh Nep Phu Loc – a smooth rice spirit fragrant with the aroma of young rice kernels. Its fairly neutral profile is a blank canvas for many different flavour combinations.
Since it’s drier than gin, temper it with a dash of Son Tinh Apricot.
For the sweetness, opt for Moc Sapa. Like Sweet Vermouth, it’s a fortified wine with a strong herbal and spice background. Moc Sapa, however, has a deeper herbal hum, which can be overpowering, so we suggest adding just half the measure – perfect for making your liquor last longer.
As we need Negroni’s signature bitterness, we keep just half the Campari.
Martini
Replace: Gin with Nep Phu Loc and Son Tinh White Ginseng
Flavours: Dry with bittersweet, earthy notes of Ginseng
Dubbed by American journalist H.L. Mencken as, “the only American invention as perfect as the sonnet”, this list wouldn’t be complete without a martini.
Like the other classics, there are many variations of this tipple, but the two primary ingredients – dry vermouth and London dry gin – always stick around.
At least, they used to.
Turn heads by replacing Gin with Nep Phu Loc and Son Tinh White Ginseng for a dry martini, encapsulating the taste of London dry and the earthy aroma of the Ginseng. To give it more body and a little bit more sweetness for balance, round it off with Sweet Vermouth.
Margarita
Typically, Margarita calls for a Tequila Blanco, which has agave-forward, peppery, and citrusy notes.
Opt instead for something a bit different. Son Tinh Ming Mang boasts a compound flavour of caramel and dry fruit with a mild bitterness from Chinese herbs. It adds a unique layer to this complex, refreshingly sweet and sour version of the Margarita.
Since Ming Mang has an intense flavour relative to the Tequila Blanco, add less liquor for this version of the Margarita (about 40 ml in total).
Mojito
While claims that this was Hemingway’s favourite drink may be a myth, this Cuban cocktail stays in the world of classics for good reason.
For this twist on a classic, we’re throwing in Nep Phu Loc to replace rum. Nep Phu Loc doesn’t have the sweetness of rum, so it needs a little help.
Add mint syrup to sweeten the drink up and layer the mint flavour with the fresh leaves. The end result is a silky smooth, citrusy fresh Mojito with a minty punch perfect for parties
Old Fashioned
Don Draper’s favourite drink. Traditionally made with Bourbon or Rye whiskey as a base. You can match that same intensity with Son Tinh Moc Sapa and Son Tinh Red Plum.
Old Fashioned variations will often use Anejo, a type of tequila that’s been aged for at least one to three years in oak barrels, and can stand up to whiskey’s intensity. Opt for Son Tinh Moc Sapa to achieve the same results, but with a uniquely Vietnamese flavour.
The addition of Son Tinh Red Plum boosts the sweetness and fruitiness whilst toning down those sour notes. Use 2.5 part Son Tinh Red Plum, to 1.5 part Moc Sapa, whilst keeping VSOP cognac and Angostura bitters to help our two main liquors shine and give our Old Fashioned its signature bitterness.
Bloody Mary
Replace: Vodka with Son Tinh Nep Phu Loc, My Tuu and Ming Mang.
Flavours: Spicy and savoury with the freshness of the tomatoes.
This variation of the Bloody Mary brings out the essence of the Vietnamese cuisine: the smoothness of the rice liquor, the complexity of the mountainous herbs and spices, and the umami of the fish sauce.
Nep Phu Loc creates a flavour medley with My Tuu, with a dash of Minh Mang thrown in for that extra oomph and Bloody Mary punch in classic cocktails. Swap out the Worcestershire sauce for its Vietnamese counterpart, fish sauce made with anchovies.
For a real extra kick, throw in a dash of black pepper from Phu Quoc.
Bamboo
Replace: Sherry and Dry Vermouth with Son Tinh Rose Apple and Hendrick’s Gin.
Flavours: Sweet and Sour with citrusy notes and freshness of the cucumber
If there was one example of how a classic cocktail can adapt to the times, it’s the martini. The Martini, (see above), is the classic version served with gin and dry vermouth. Then there are martinis. Drinks that resemble the original in name and serving glass alone. The ‘Bamboo’ falls into the latter category of drinks.
This Martini mongrel gained serious momentum in 2019, and it appears to be here to stay. It pairs dry vermouth and sherry instead of gin and vermouth in a martini, making it an aperitif.
In this version, try using Hendrick’s Gin, a Scottish brand that’s infused with cucumber and rose petals for more flavour. It’s a knock-out combination paired with Son Tinh Rose Apple and Sauvignon blanc that brings the cocktail to life. classic cocktails
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