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Trois avec trois: un hommage aux cocktails à 3 ingrédients de Robert Simonson

En juillet, Naren Young a écrit un article pour nous sur la façon dont COVID avait poussé la simplicité au premier plan des listes de cocktails. Tout en reconnaissant la place pour les boissons très complexes et complexes, il a posé la question: «Quelqu'un veut-il vraiment
concept, boissons trop réfléchies, exotiques ou ésotériques en ce moment? "

Et bien sûr, ce n’est pas une question nouvelle. Le vieil adage du retour aux sources revient encore et encore. Sur cette note, nous avons revisité le brillant livre de cocktails de Robert Simonson intitulé Cocktails à 3 ingrédients – un guide avisé des boissons les plus durables du canon à cocktails.

Selon les propres mots de Simonson: «Un ingrédient, vous avez un bon thé. Deux, vous avez un highball. Obtenez trois choses à marier ensemble, vous avez probablement un cocktail entre les mains. Plus de trois et vous avez un cocktail plus compliqué, pas nécessairement meilleur. »

White Negroni


It’s absolutely fair to say that the Negroni holds a special place in the 
heart of the bartending fraternity. It’s the aperitivo of choice with 
its perfect balance of bitter and sweet.
But this riff on the Negroni has stood the test of time according to Simonson. 
He says: “One of the great modern twists on the Negroni model, this drink 
has shown a lot of staying power since Wayne Collins, a British bartender, 
invented it on the fly in 2001.”
Story goes that Collins was in France and charged with making negronis 
but couldn’t get his hands on the necessary Campari and sweet vermouth. 
So he subbed in some quality French products and voila! 
The White Negroni was born.

1 ounce gin
1 ounce Lillet Blanc
1 ounce suze
Combine all ingredient in a mixing glass and stir. 
Stain in to a chilled coupe. 
Express grapefruit twist over drink and drop into glass.
WAYNE COLLINS, 2001
Palmetto


“Rum manhattans are not rare beasts,” says Simonson. 
“They are served up regularly in tiki bars, and, if you are talking to a rum-head, 
they may be the only kind of Manhattan he or she drinks.”

1.5 ounces of aged rum (Simonson calls for Cruzan Single Barrel)
1.5 ounces of sweet vermouth
1 dash orange bitters
Combine in mixing glass filled with ice and stir. Strain into a chilled coupe.
Japanese Cocktail



This one here comes direct from the godfather of classic bartending, 
Mr Jerry Thomas himself. According to Simonson, it is “one of the oldest 
and most perfect of three-ingredient cocktails”.
“The strong combination of strong brandy and thick, rich orgeat can knock
 you on your heels at first sip,” he says, going on to describe it 
as the ‘ultimate nightcap’.

2 ounces cognac
1/2 ounce orgeat
2 dashes aromatic bitters
Combine in a mixing glass with ice and stir until chilled. 
Strain into coupe. 
Express lemon twist over drink and drop into the glass. 
(For a bit of a variation on Simonson’s recipe and to show 
the diversity of uses of this drink, we have served it in a highball filled with ice.)

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