Here are some important notes regarding how I make my cocktails.

Cooling:

Fresh ice.

Prechill the cocktail glass by filling the glass with ice and a bit of water, I do this first so that it will be ready by the time I am finished mixing.

Mixing:

I always rinse out my tools between drink recipes to avoid contamination.

Cocktails should be shaken unless otherwise specified. By shaken, I mean vigorously, like you are waking the dead. A simple toss will not do, you have to jump the ice cubes around in there to seriously chill the mixture.

Consuming:

A cocktail should be consumed quickly, “while its still laughing at you”. That’s why most of the recipes I offer have small amounts of alcohol. Otherwise I would end up drunk within 10 minutes of arriving at the party, or worse yet, nursing a warm glass of gin.

Ingredients:

I try to use the best ingredients that I can. Juices are usually fresh squeezed. The only exception to this is scotches, and brandy. While there is nothing wrong with using a single malt scotch in a mixed drink, a blend will do fine. Mixed drinks were originally meant as a way to improve the taste of prohibition era alcohol so its not a requirement to use the finiest spirits. I generally go for good quality alcohol, unless the recipe calls for a specific cheap brand.

Here are some ingredients that I use:

French Vermouth: This means dry white vermouth, I use Noilly Pratt white.

Italian Vermouth: This means sweet red vermouth, I use Cinzano red.

Port: I use late bottle vintage port (LBV) generally, currently, Grahams.

Scotch: J&B should work fine.

Rye: Canadian Club, this is a traditional staple of prohibition era drinks.

Gin: I use Bombay Saphire.

Brandy: Any VS level brandy should be fine, I use Remy Martin.

Sherry: Harveys Bristol Cream.

Absinthe: Hills. Absinthe is illegal in some countries, for largely stupid reasons, something like Pernod might be an OK sustitute.