Cocktails for the Clueless
Remember when I mentioned how overwhelmed I feel when it comes to selecting a wine? That feeling actually extends to ordering cocktails as well. I have no idea what the difference between Scotch and Whiskey is and when I’m ordering a drink I’m usually going based on the name alone - not exactly a tried and true method! I’m always left wondering how on earth one knows how to order a good cocktail because I definitely do not.
For my endless questions about cocktails and spirits, I knew I had to turn to one of my favorite bartenders in Charlottesville, Cris Morales from Tonic. Cris goes by the moniker The Happy Bartender and it is extremely fitting. Always kind and friendly with an amazing creative streak, he considers himself an amateur mixologist with a love for crafting cocktails. He just exudes happiness and warmth. I’ve been a big fan of his since the first time I chatted about martinis with him. So I knew he would be my go to person for decoding cocktails.
Pictured: The Happy Bartender - Cris Morales
Photo Credit: @doahimagery (Shenandoah Imagery)
Cocktails 101: Cocktails For The Clueless with The Happy Bartender
Cris comes by his love for all things food and drink honestly; after all, he grew up working in his family’s restaurant. They were constantly making big family dinners together, which meant starting from scratch and using the freshest ingredients possible. Even today Cris prefers to be as close to farm to table as he can get, avoiding anything frozen or bottled where possible. This explains why the cocktails at Tonic are always so fresh and seasonal!
Having grown up with restaurants left Cris feeling burnt out so he took a little break and when he came back to it he quickly realized he was in love with something he thought he no longer even liked. Cocktails have played a key part in that love story - they offer a fresh way for him to explore something familiar with exciting drink recipes and now he’s passing his knowledge on to others. Here is everything he taught me:
Spirits: The Basics
Pictured: Cocktail Sodas @ Tonic
Photo Credit: @doahimagery (Shenandoah Imagery)
First things first: I had to do a little research in order to learn about the main types of spirits and what sets them apart from one another. I referred to a few articles, but found this one to be the most informative.
Brandy
Brandy is a fruity liquor. I’ve always thought of it as a sweeter spirit sipped out of a snifter in front of a fireplace and I don’t think I’m that far off. After all, a fair amount of people prefer to drink this one on its own, though it can be used for a fantastic cocktail.
What is it distilled from? Fruit (grapes being traditional)
Where is it made? Around the world
What falls under this umbrella? Cognac, pisco, brandy
Common cocktails: Sidecar, Brandy Alexander
Gin
I would actually say a majority of my friends go for Gin drinks - and this was also the spirit Cris listed as his favorite. With the predominant flavor coming from juniper berries, gin goes great with different herbs. It also mixes well with a lot of fresh flavors, making it a versatile liquor.
What is it distilled from? Neutral grains with a variety of botanicals
Where is it made? Around the world
Common cocktails: Gin & Tonic, Negroni, Gimlet, French 75
Vodka
My mom and dad like to opt for dirty vodka martinis at dinner and so it was only natural this would be my first go-to adult drink. I’m a big olive fan, and vodka - a very neutral spirit when it comes to taste - made it so that’s exactly what I tasted. Due to how neutral it is, it goes well in a lot of different cocktails.
What is it distilled from? Neutral grains and potatoes are the most common
Where is it made? Around the world but traditionally from Russia and Poland
Common cocktails: Moscow Mule, Bloody Mary, White Russian, Espresso Martini
Tequila
I missed out on (lucked out on missing?) having a bad experience with tequila when I was younger so I actually really enjoy this spirit. Given I love spicy things, drinks included, it actually makes sense why I would like tequila; it lends itself very nicely to spicy concoctions. It also goes well with bright fruit flavors, like a margarita or a paloma using fresh strawberry juice or the classic Screwdriver using orange juice.
What is it distilled from? The agave plant
Where is it made? Mexico
Not to be confused with: Mezcal, while made from agave, is not tequila
Common cocktails: Margarita, Ranch Water, Paloma, Danny Ocean
Whiskey
Whiskey makes me think of Ron Swanson and I always like to order a whiskey drink when I’m looking to come across a bit less like…well, myself. There’s something about this spirit that gives me a sense of confidence, not to mention a strong desire to eat steak. Things that fall under this umbrella include Scotch and Bourbon with the differences being all about location. For instance, Scotch can only be considered as such if it’s from Scotland.
What is it distilled from? Malted grains
Where is it made? Around the world - but the specific styles are based on the region where they are made (like Scotch)
What falls under this umbrella? Bourbon, whiskey, scotch
Common cocktails: Old Fashioned, Manhattan, Mint Julep, Sazerac
Rum
Rum always makes me think of vacation, probably since it’s used in a fair amount of tropical drinks. As it is on the sweeter side it definitely lends itself to that flavor profile. However, Cris would argue this spirit is in a class all its own and quite underappreciated.
What is it distilled from? Sugar (like molasses or sugar cane)
Where is it made? Around the world, but the Caribbean and South America are best known for rum production
Common cocktails: Dark & Stormy, Rum Runner, Daiquiri, Pina Colada, Painkiller
How to Make Craft Cocktails
Pictured: Ego Boost - A blend of bourbon, gin, aperol, and orange.
Photo Credit: @doahimagery (Shenandoah Imagery)
My big question when I’m looking at a creative cocktail menu is how mixologists come up with these concoctions. According to Cris, at Tonic it ends up being a team effort.
Typically, Cris comes up with an idea for a fresh and seasonal cocktail (always key at Tonic) and then the team tastes tests, offers feedback and works to perfect the creation. This process can be quick and easy…or it can take actual years. The Orange Dream, for instance, has been an evolving drink for seven years. Originally meant to be a riff off of the Mai Tai, Cris has played with everything from pistachio to horchata syrup to create the current iteration.
One element Cris likes using in his cocktails? Natural oils. When he’s peeling lemons, limes and oranges he’ll use the oils from the peels to infuse syrups for a cocktail or to make an oligosaccharide (think a combo of sugars to make a simple syrup). Often underrated, oils can be just the thing to elevate cocktails and make them fresh and special.
As far as something he wants to implement more, the answer surprised me. Cris asserts he doesn’t use enough salt in his cocktails - and he isn’t alone with thinking salt is the ingredient people aren’t utilizing enough. When I Googled it I found dozens of articles arguing for adding salt. This article explains it well, but - to put it simply - adding salt to a cocktail can remove the bitterness of the alcohol and put an emphasis on the sweetness or just balance out the flavors.
The one part Cris says he struggles with when it comes to cocktails? Names. All but a couple of the cocktails on the menu were named by The Happy Bartender, as he claims this is simply not his forte. Luckily he works with other creative people who enjoy this part of the process.
How to Order Cocktails Like a Pro
Pictured: Aperol Spritz
Photo Credit: @doahimagery (Shenandoah Imagery)
Cris shared the one thing that makes creating a cocktail challenging for him: when someone asks him to just make something good.
Oh no. Oh. No. OH NO.
I do this so often!
As I mentioned earlier, I never know what to order and so sometimes I just leave it to the experts without realizing why that would be frustrating. However, having chatted with Cris about this tactic, I now get why it’s not the best approach. Bottom line? Everyone’s tastes are different.
Just like we all like different types of food, what one person thinks is good to drink is not going to be what someone else enjoys. It’s a lot of pressure to put on someone who really knows very little about you!
Now that we know how not to order a drink, how should we go about it?
Just like Kylie suggested with wine, Cris recommends thinking about what you know you like and don’t like and going from there. If you know a fruity, sweet drink isn’t your thing that’s fine! Maybe something a bit spicy or sour would be more your speed. Ultimately, the best advice he has found is to start with something simple and classic and continue to try things based on what you find you like as you go along.
What Are The Best Cocktails To Order
I’m also very big on pairing drinks with food so I wanted to know the best way to do so. Cris recommended applying the same approach to ordering cocktails with food as you would wine. If you are eating something heavier (like steak) you’ll want a darker and fuller bodied drink with less acidity; if you are enjoying a lighter dish you’ll want to go with something offering up acid and softness so as not to overpower (like a whisky sour), but if you having something like a heartier fish, you’ll find it can actually handle something harder (like bourbon on the rocks).
Above all, don’t overthink it! Just like I mentioned with the wine post, cocktails should be fun and not intimidating. Sometimes it will take some trial and error to find out what you like, but you’ll be able to find something that suits your tastes. In the meantime, feel free to experiment and explore with different cocktails.
Cocktail Trends & Classics
Currently, tequila is having a moment in Charlottesville so Cris notes you’ll probably see a lot of it in cocktails. Another trend on the cocktail scene is low ABV.
Maybe it’s from coming out of the quarantine mindset where people felt they were imbibing a bit too much, but currently everyone wants to have small tastings of alcohol without getting drunk. As stated by Cris, alcohol is out of its teenage years and now it is more about the taste and enjoyment you can get from these drinks. As a result, you’ll probably notice more spritzes on menus - and maybe even an unexpected recommendation from Cris: jager and soda.
Pictured: The Café Americano - low ABV so on trend and similar to a traditional Americano cocktail but with an added spritz of coffee rum; Campari, sweet vermouth (Cris uses Cocchi Americano), soda and a spritz of Koloa Coffee Rum
Photo Credit: @doahimagery (Shenandoah Imagery)
As low ABV is in, it’s probably not a huge shock that Vodka is having more of a down moment. While it’s a classic and will likely come back around again soon, people are currently opting more for gin and micro distilling. The reason Cris gives is that people are flavor focused right now and vodka is meant to be so neutral it just isn’t as much fun to play with in cocktails; you’ll likely just find it in the classics right now.
Classic Cocktails:
In terms of classic cocktails, I asked Cris to give me his top three, which was definitely not a small ask. After some pondering he came up with the following list:
The Negroni
Manhattan
Daiquiri
These are fantastic go-tos that will never go out of style and can continue to be elevated - and I have no doubt in my mind Cris will be the man to do so.
Pictured: The Negroni
Photo Credit: @doahimagery (Shenandoah Imagery)
If you haven’t made it to Tonic already, I definitely recommend going. Take advantage of their beautiful patio (it’s dog friendly!) and have one of The Happy Bartender’s lovely creations.
Until next time, cheers and happy eating!
