A friend hit me up with a series of questions from the Whisky club – a series of questions volleyed at me because of my love of a good cocktail. So, here are my answers.

What inspired your interest in cocktails?
A love for the finer things in life. Not that cocktails or drinking alcohol is, by itself, the finest thing but it brings about two ends of the spectrum I like: quiet, contemplative alone-time or a great time with friends and their camaraderie. Cocktails and both situations seem to have a natural affinity for each other. I have a huge fondness for a times and places that have come and gone or I’m not at. 1950′s Europe, Gentleman’s club (not the burlesque club – I’m talking the wood paneled walls, lighted candles, cigars-allowed, suit and tie crowd) or early 1900′s Americana, Anywhere USA simpler time and place in life. Cocktails of various styles had something unique and now, often forgotten. 1960′s-1970′s London had a great place in time revival from these past days, too. Cocktails and social clubs of these times and places had a special atmosphere for a lifestyle I find intriguing.

What was your first formative cocktail experience?
It wasn’t a cocktail, per se, but it was my first bottle of Brandy when I was about 20 years old. I knew there was something to it while everyone else around me was thrilled with cheap beer. Yes, I had too much of it. Yes, it was years before I could even smell it again without flinching. That’s all better now, though, thank you very much.

What is your all-time favorite mixed drink?
I reject your premise in choosing only one. However, if pressed I would come as far as saying either a circa 1900 Martini variant or classic Sidecar. The Martini would be a 5 parts quality Gin to 1 part dry French Vermouth affair with a solid dash of Orange Bitters, stirred, not shaken, and garnish of two, medium green olives, easy on the brine. The Sidecar would be either 2 parts good Brandy or Cognac, 1 part Cointreau (not Triple-Sec and don’t even think of using Bar Mix) and a half ounce of fresh lemon juice squeezed then and there. Shake it with ice like a gentleman and put it in your best cocktail glass and don’t speak a word until after my first sip.

Favorite place to drink?
My home bar or the Club 519 on a Sunday night when it’s quiet and the bartender let’s us watch classic Star Trek on the TV while eating our steak dinners at the bar.

If you don’t know the bartender, what do you order?
I have to be able to watch him or her to see if they really know what they’re doing. If I can’t see them… I’ll order a specific single malt Scotch by name and age. If I can observe them and willing to give them a shot… I’ll give them my most basic of tests – can they make a proper Martini? If they look clueless from the start… I just order a Guiness or decent Porter, if they have one. What’s a proper Martini? See previous, above answer.

How often do you imbibe?
My passion and “painting the picture” of the lifestyle probably make it appear more than I actually do. Once, maybe twice a week, a 1 oz. single or 2 oz. cocktail. That’s it. It’s quite a bit less than even the modest, typical 3 oz. cocktail you’d find in a recipe book. Even a six pack of good beer would probably come close to the “use-by” date in my house if I didn’t have a picnic or company to help me get through it.

What’s the most misunderstood of cocktail ingredients, and why?
Toss up between Vermouth (which many people think they don’t like because they don’t understand), or Gin, which too many people think they don’t like (but are missing out on quality cocktails done right), or ice. Good, fresh, clean ice is an essential mechanism to chill a cocktail but also an ingredient (water) in marrying the varied spirits and releasing their character.

What do you think is an overlooked cocktail or spirit that people should make an effort to try?
Probably my beloved Martini and, unsurprisingly, the Gin and Vermouth are often two very misunderstood (and snubbed) spirits. It’s a shame because it’s so rare to find someone who knows how to respect the classics that they current generation has tasted only bad imposters and written them off – hopefully, not for good.

What is an often rejected-outright cocktail or ingredient?
Eggs. I know a lot of people are shy of Gin or Vermouth, as I mentioned. However, raw eggs get such a bum rap with too much unfounded and unjustified fear. A silver or royal fizz of some kind or a home made eggnog… there’s something really special about a drink that uses real, fresh eggs, stored and handled properly from a trusted source.

If you could only have one mixed drink for the rest of your life, which would it be?
Not only to I also reject this premise but the question itself offends me greatly and I’ll probably never forgive you.
Okay, fine, if pressed… it’d be a toss up between (drum roll) my Martini or Sidecar.

With whom (living, deceased, or fictional) would you like to most share a drink?
I think the staff of Grace Brothers would be ideal, rather than just one person. I’d like to let Captain Peacock and Ernest Grainger play dual roles as bartender.

On which one item should the home bartender splurge?
A good shaker or cobbler they love and are willing to put their best into when making drinks for friends!

One piece of advice for someone, like you, with a home bar.
Another rejected question on the grounds of premise… 1. Measure everything because the recipe and consistency matters. 2. Learn the basics of the classics first. 3. Have lots of clean, fresh ice!

A mistake people who drink cocktails make?
Being snobbish or set in their ways. Some people believe you can never add a little water to a fine Scotch, others believe you should drown that expensive single malt in ice, others have gotten used to Spring-break, neon, half-gallon, frosted, sugared, salted, slushy monstrosities that have no resemblance to a real cocktail let alone the one it’s probably named after. Experimentation is great, paying respects to the classics is critical, new and unique has its place, but don’t close your eyes one way or the other.

Vodka. Freeze it?
No, of course not. That’s for Twenty-somethings that don’t know any better than to blow out their taste buds or short-change the value of melting ice as a critical ingredient in some cocktails. Besides, with the American legal requirements that Vodka be largely colorless and tasteless you’d be missing the joy of a Vodka from, say, Poland or Russia that has character, flavor, and aroma that you’d never want to freeze out of existence.

Scotch on the rocks?
Surely, you’re just taunting me now? I’ve already circled my wagons on this but Single malt Scotch – if it’s 40% you may or may not need a small amount of water to open it up. Don’t be a snob by having some rule about always drinking it straight. Higher or cask-strength you very much need to cut it with clean, fresh water. Ice? I just can’t see that… it dilutes it the more you drink while your tastebuds are diminshing – your drink gets more and more watery while being reduced in volume (drinking it). I swear, you’re just trying to make me mad asking me that question?

You live in a region with all four seasons… On a cold, Wintry night?
With fireplace – a Brandy or Cognac. Without fireplace – Irish Coffee.

On a hot, Summer afternoon?
Hmmm… toss up between a good Gin and Tonic, Mojito, or a Mint Julep if they can be prepared properly.

How many bottles in your cabinet?
Last count about 41 or so, plus mixers.

Finally, James Bond…
Was wrong. No Vodka – Gin! Stirred – not shaken!
He knew a lot about being a special agent but had a lot to learn about that one drink.