Go into your typical chain restaurant bar and order a drink and it comes in a glass as big as your head. Go to craft cocktail bar and you can hold the glass in the palm of your hand. Why? It’s simple: quantity over quality. Those drinks at the chain bars are also neon colored and taste of citric acid. Go to a respectable bar and watch the bartenders. They will carefully measure the ingredients, add fresh juices, shake or stir the cocktail, whichever is appropriate, chill the glass before pouring the cocktail, and a hundred other things that will make that cocktail as good as it possibly can be. Your typical cocktail (if any cocktail can be called typical), will top out at about 3 or 4 ounces. Unlike juleps or tall drinks served with ice, cocktails are meant to be consumed relatively quickly, not lingered over while you watch the Kentucky Derby or wait for the barbeque to warm up. I’m not suggesting you toss them back like rot-gut whiskey, but you don’t want to nurse it for an hour, either.
The other problem with overly large cocktails is that cocktails are meant to be consumed cold. It will be warm before you finish it and, if it’s a drink on the rocks, you’ll be sipping water by the time you reach the bottom due to ice melt. Better two small cocktails than one large.
Here we present a perfectly sized cocktail for your enjoyment. It’s tasty, too.
1 1/2 oz Light Rum
1/2 oz Dry Vermouth
1/2 oz Cointreau
1/2 oz Lemon Juice
1 dash Grenadine
Shake with ice until cold and strain into a chilled cocktail glass. Garnish with an orange twist.