Different Cocktails Require Unique Sweetener Ratios

Some folks prefer their spirits unaccompanied by additives, enjoying the nuanced and subtle flavors of liquors such as bourbon while swirling it in the glass like a distinguished connoisseur. Most, however, want to mix things up a bit, ordering exquisitely crafted cocktails that balance the alcoholic bite with something sweet. It seems intuitive that a perfectly balanced drink would always be made the same way, but according to expert cocktail maker Jordan Hughes — the author of "Twist: Your Guide to Creating Inspired Craft Cocktails" — that is not the case.

We asked Hughes — who educates folks on creating captivating beverages as the High-Proof Preacher – about his go-to ratio of introducing sweeteners to mixed drinks. However, he indicated another way to look at making a killer cocktail. He said, "Exact ratios will depend on the cocktail, the type of sweetener used, and of course, the preference of the drinker. There is not one preferred ratio."

The correct ratio of sweetener to liquor depends on what you like. The composition of a cocktail is more democratic than rigid, taking into account every individual's personal tastes. What is paramount for any good alcoholic beverage is that the person drinking it enjoys the experience, meaning the right amount of sweetener might be different for you than the person you're sitting next to at happy hour.

Some people have a sweet tooth, and some don't. It makes sense that different people would have varying preferences on the exact ratios of sweetener to liquor in their cocktails, and Hughes was happy to offer specific examples. He started with a classic, saying, "For example, when making a Manhattan (which is primarily some form of whiskey and the sweetener being fortified wine) I often do a 2:1 ratio which is usually 2 oz whiskey and 1 oz sweet vermouth. If the person ordering the drink prefers it a little more dry, I'd do closer to 3:1 with a little more whiskey and a little less vermouth." The spicy difference between a Manhattan and a Rob Roy is all in the liquor, but each could be made sweeter or dryer depending on the drinker's predilections.

Still, some cocktails use a more traditional sweetener to balance the beverage. When using something more sugary, only a fraction of the simple syrup is needed compared to the fortified wine. Hughes said, "For a drink like an Old Fashioned, actual sugar or a syrup is used to balance the spirit and bitters. I would typically use 1 teaspoon of a rich Demerara syrup to 2 oz of whiskey or other preferred spirit." Demerara sugar is one of the best sugars to use when making a simple syrup for an Old Fashioned because it adds a depth of flavor that complements the bourbon while mellowing the harsh bite of alcohol.