Reverse Cocktails: The 2017 way of Drinking!

If you’re planning on having a long drinking session with your buddies, then a ‘reverse cocktail’ is the thing for you.


It’s a bright sunny Sunday and you’ve got plans for a never-ending drinking session with your best lads. However, you don’t want to get too liquored up, which means you’ll either have to cut short on your chilling session, or just go to work on a Monday morning with a terrible hangover.

Neither of these options sound appealing, do they?

Like they say that not all heroes wear capes; this is for all of us who enjoy long drinking sessions or just don’t want to get wasted- our hero is called ‘reverse cocktail’. I would describe a reverse cocktail as something which is based on, or inspired by- a well-understood cocktail formulation, which turns the formula on its head, by moving a lower alcohol modifier to the foreground (thus, lightning the drink). For instance, a Manhattan may be transformed into
a Reverse Manhattan, simply by mixing two/three parts of sweet vermouth to one-part rye or bourbon.



The popularity of reverse cocktails is attributed to the rise in aperitifs and low-alcohol cocktails, along with the current vermouth Renaissance, and the popularity of food-friendly drinks.

Vermouth is extremely important, and it’s better to go with vermouths which have bitter notes and are a bit denser, it will reduce the perception of sweetness on the palate. This will result in drinks which are brighter, fruit-forward, and floral.

These low-ABV sippers will ensure that you can drink more, and not get too tipsy either. Now that’s what you call a win-win situation- am I right, or am I right?



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* 60ml dry vermouth
* 30ml Gin
* Dash of orange bitters
* Lemon peel to garnish

Combine all ingredients in a mixing glass, stir with ice for 30 seconds, and strain into a chilled glass. Twist the lemon zest over the drink and use as garnish.




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* 60 ml dry vermouth
* 30 ml rye Whiskey
* 2 dashes Angostura bitters

Stir vermouth, rye whiskey, and Angostura bitters in an ice-filled shaker. Strain into an old-fashioned glass with a large ice cube; garnish with a cherry.




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* 30 ml white rum
* 15 ml sugar syrup
* 15 ml lime juice

Vigorously shake all the ingredients with plenty of ice, dilute and aerate. Double-strain into a chilled cocktail glass.




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* 7 ml Fernet-Branca
* 15 ml Maurin Quina
* 15 ml Carpano Antica
* 15 ml Carpano Bianco
* 2 dashes saffron bitters

Combine all the ingredients and pour into a highball glass. Top with soda and orange twist.