These grain based spirits quickly took the place of Cognac both for sipping and mixing and, while a solution to the fungus was eventually developed, Cognac had lost its head start. This coincided with and presumably encouraged a boom in whisky production and quality in Scotland, Ireland and North America. In 1875 the grapevines that are the feedstock of Cognac were devastated by the Phylloxera fungus that all but wiped out wine and brandy production for a generation. Then, at the peak of Cognac’s success came disaster. Damn, I feel better already Doctor, give me another one… In my opinion the cocktail most likely started off as a cure for an upset stomach: a glass of brandy, a dash of medicinal bitters and a spoonful of sugar or honey to make it more palatable. It followed naturally that it was the go-to base spirit in the early days of the cocktail in the middle of the 19th century. While there were other spirits and, indeed, other brandies, those with a bit of money wanted nothing other than the brandy of the Cognac region and the locals were more than happy to provide it. The French – with a good deal of encouragement from the Dutch, Irish and British – had developed a remarkably well produced and marketed spirit in the 18th and 19th centuries while most other spirits were, shall we say, a bit inconsistent. Surprisingly, in the early days of the cocktail, Cognac was king. And also because some products do change over time. Don’t be surprised if some of the below recommendations change from time to time as I’m continually searching for the idea mixing base in each category. Please bear in mind that I haven’t personally tasted every available spirit (yet) and that my recommendations may reflect this. Start off with one or two of each of the spirits listed below and expand based on what you find most enjoyable. If you are just beginning on your cocktail adventure work with what is available to you rather than driving yourself crazy looking for obscure spirits. Of course there are wide variations in the availability and prices of spirits in different countries but trial and error is all part of the fun. However, in some drinks where there is little content other than the base spirit, for example a Sazerac or an Old Fashioned a higher grade of spirit can certainly be worthwhile. Happily, the mid-price ranges of most spirits contain an abundance of excellent choices for mixing and I’ll list some of my recommendations below. In short, a good mixing spirit will not necessarily make a good sipping spirit and vice versa. ![]() On the other hand the finer nuances of more expensive spirits of a given type may be lost when mixed. Normally spending just a little more will give a better flavour and smoothness. Cheap spirits are generally (although there are a few exceptions) not worthy of inclusion in a quality cocktail. A good base spirit for mixing cocktails is not usually among the cheapest offerings of its kind nor the most expensive. The base spirit is the foundation upon which a good cocktail stands.
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