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When the cocktail renaissance of the early aughts arrived, it helped to create a new generation of mixologists. Seemingly overnight, bartenders were transformed into skilled artisans, television personalities, and alcohol-infused versions of celebrity chefs. With them came a culture of over-the-top, encyclopedic-length recipes and a seemingly endless supply of new, trendy cocktail bars all over Australia and the world, all vying for the title of ‘Next Big Thing’.
I fondly remember the string of underground cocktail bars and speakeasies that popped up across my hometown in the mid-2010s, many of which were responsible for introducing me to new and innovative drink combinations that I had never heard of. Truth be told, however, the classics are still the best to me. In recent years, the interest in cocktails has continued, albeit with a return to tradition, with a series of old favourites, such as the Penicillin, Paper Plane, and Gold Rush, back in fashion once more.
The best part? Many of these cocktails (classic and contemporary) are surprisingly easy to make with only a few simple steps and ingredients. And by only a few ingredients, we mean precisely three. That’s right. There’s no need for an advanced degree in mixology to whip up these cocktails. Keep scrolling to see some of the best three-ingredient cocktails.
1. Negroni
When it comes to three-ingredient cocktails, there are very few more flavourful than the classic Negroni. Made with gin, Campari, and sweet red vermouth, this drink had its genesis more than 100 years ago in Florence, Italy. As the story goes, the year was 1919, and a bartender named Forsco Scarselli created the drink at Florence’s Cadde Casoni for a man aptly named Count Camillo Negroni, who wanted a take on the classic Americano made with gin instead of the usual soda water. The quick-thinking mixologist threw the components together and the rest, as they say, is history.
Famous for its strong cherry, wine and citrus taste, the Negroni is certainly not for everyone and can be considered a rather divisive drink. Those who like it, tend to love it and those who hate it, well…hate it. Importantly, as the Negroni is made entirely of liquor, it is not a weak drink, however, it is not as strong as an Old Fashioned. It is closer in strength to a classic dry martini with a Negroni’s alcohol content to be somewhere around 24 per cent ABV (48 proof), provided you choose a standard ABV gin.
If you ask me, picking the best gin for your Negroni is perhaps the most important part of the process. A drier gin will soften the sharpness of the Campari, while a strong proof will add a bit more grunt to the final product. The good news is that there are more quality, accessible gin producers now than ever before. Whatever your preference or price point, you’ll be able to find the ideal flavour combination for you.
Ingredients
- 1 oz (1 part) Campari
- 1 oz (1 part) Gin
- 1 oz (1 part) Sweet red Vermouth
Preparation
- Add ice to an old fashioned or rocks glass.
- Pour gin, Campari, and sweet red vermouth into the glass.
- Stir gently to combine.
- Garnish with an orange wheel or peel.
2. Manhattan
In the pantheon of whiskey-based cocktails, there are only a few more iconic than the classic Manhattan. Made with whiskey (usually rye or Canadian whisky), Angostura bitters, and sweet red vermouth, its origins are murky at best. There are multiple origin stories for this classic drink. It’s thought to have been created between the 1860s and 1880s. Some believe it was devised at New York’s Manhattan Club by Dr. Iain Marshall. It’s thought that he crafted to drink for Winston Churchill’s mother Lady Randolph Churchill.
As with all cocktails, particularly whiskey-based recipes, choosing the right base alcohol is a matter of taste. For most people, figuring out the best whiskey for a Manhattan drink might involve some trial and error, which is not always a bad thing.
“Bulleit Whiskey is excellent, there is both a bourbon and a rye whiskey in the range,” Jared Plummer, brand director of Whisky Mill told us. “The rye is a little higher in ABV and rye whiskey brings a richer and more robust flavour profile, think about a slice of rye bread – nutty, spice, dense and malty.”
The drink has (unsurprisingly based on its ingredients) a similar flavour profile to the Old Fashioned, albeit with a slightly sweeter edge. The vermouth adds a wonderfully complex flavour and aromatics to the cocktail, which differs from other three-ingredient cocktails like the Julep and Old Fashioned in that they both contain sugar as the sweetener. This can ultimately alter the texture of the drink, so if you are after a pure drinking experience, the Manhattan is one of the easiest cocktails you can make.
Ingredients
- 2 oz Rye whiskey or Canadian whisky
- 3/4 oz Sweet red vermouth
- 1-2 Dashes of Angostura bitters
Preparation
- Add ice to a mixing glass.
- Pour in the whiskey, sweet red vermouth, and a dash or two of Angostura bitters.
- Stir gently to combine.
- Strain the drink into a chilled cocktail glass.
- Garnish it with a cocktail cherry.
3. Moscow Mule
Even if you know nothing about a Moscow Mule, you know about the iconic copper mug it’s served in. The drink consisting of vodka, ginger beer, and lime juice was invented in Hollywood, California in 1941 and only exists because of a set of strange circumstances. A man named Jack Morgan owned a restaurant called the Cock ‘n Bull and had a ton of ginger beer and Smirnoff vodka. A bartender named Wes Price created the drink to dwindle the supply. Thus the Moscow Mule was created.
The drink itself has a sharp and refreshing flavour profile, courtesy of the ginger beer topper. This ingredient will cut through the sharpness of the vodka, and I can’t stress enough how important a good ginger beer is to this cocktail.
Ingredients
- 1 1/2 oz Vodka
- 1/4 oz Fresh lime juice
- Topper of ginger beer
Preparation
- Add ice to a copper Moscow Mule mug.
- Pour in the vodka, fresh lime juice, and ginger beer topper.
- Stir gently to combine.
- Garnish with a lime wheel.
4. Aperol Spritz
If you’ve paid attention to cocktail culture in the last few years, you’ve likely noticed an increase in the appeal of the Aperol Spritz. Created in Venice, Italy, in the 1920s, the Aperol Spritz is a classic, refreshing apéritif cocktail. This means that the drink, made with Aperol (a bitter Italian liqueur), soda water, and Prosecco (Italian sparkling wine), is best enjoyed before dinner to prepare your palate for the meal ahead.
“In 1912 two brothers, Silvio and Luigi, inherited their father’s liquor business. They wanted to create something that was new and light, and that drink was Aperol,” Stefano Catino, owner of Australia’s top cocktail bar Maybe Sammy Sydney told us.
“It was launched at the Padua International Fair, which was a prominent trade event at the time filled with food, travel and lifestyle exhibitions. However, it wasn’t until the 1950s that the Aperol Spritz was born. As time passed, Aperol Spritz became a favourite at bars and cafes around the world, even becoming the best-selling spirit in Italy. With its unique orange colour, strong herbal notes and refined bitterness, Aperol was a hit at the fair and the rest is history.”
The Italian cocktail boasts a unique taste, which comes by way of the base spirit’s unchanged recipe. Infusing bitter and sweet oranges, rhubarb and a combination of herbs and roots, the complex profile pairs perfectly with soda or sparkling wine, but beware – Only true Italian Prosecco will do. The standard Aperol spritz is around 11 per cent alcohol content by volume. As Aperol is 11% ABV and Prosecco is 12%, the pair are almost identical in ABV and can be watered down with club soda to reduce the alcohol content if preferred.
Ingredients
- 2 oz Prosecco
- 1 1/4 oz Aperol
- Soda water topper
Preparation
- Add ice to a wine glass.
- Pour in the Aperol and prosecco.
- Top with soda water.
- Stir gently to combine.
- Garnish with an orange wheel.
5. Daiquiri
If your imagination of a Daiquiri is the frozen version, you’re missing out on the simplicity of this iconic drink. This simple, three-ingredient cocktail is made with white rum, simple syrup, and fresh lemon juice. That’s it. Named for the town of Daquiri, this drink is believed to have been invented in 1896 in Cuba by an American engineer named Jennings Cox.
For those who haven’t indulged in a daiquiri, the drink could well be unlike anything you have ever tasted before. This three-ingredient cocktail fuses sweet and tart flavours to create a balanced and highly refreshing flavour profile. The integration of the lime juice gives the daiquiri a nice added touch of acidity, which is underpinned by the sweetness of the rum. Of course, you could switch out the white rum for something darker if you want, but the secret here is getting a base spirit that is full of rich, sweet top notes.
Ingredients
- 1 1/2 oz White rum
- 1 oz Fresh lime juice
- 1/2 oz Simple syrup
Preparation
- In an ice-filled shaker, add the white rum, simple syrup, and fresh lime juice.
- Shake vigorously to combine.
- Strain into a chilled cocktail glass.
- Garnish with a lime peel.
6. Gold Rush
Some of the best three-ingredient cocktails are timeless. But there are some memorable contemporary drinks. This includes the Gold Rush. Created at New York’s Milk & Honey in the early 2000s. this simple, easy-to-make cocktail contains only bourbon, honey syrup, and freshly squeezed lemon juice. It’s more or less a whiskey sour with honey syrup instead of the usual simple syrup.
Ingredients
- 2 oz Bourbon whiskey
- ¾ oz Fresh lemon juice
- ¾ oz honey syrup
Preparation
- In an ice-filled shaker, add the bourbon, fresh lemon juice, and honey syrup (simple syrup made with honey instead of sugar).
- Shake vigorously to combine.
- Strain into a chilled rocks or old fashioned glass.
- Garnish with a lemon peel.
7. Gin Rickey
This classic highball cocktail is made simply with gin, fresh lime juice, and soda water. It gets its name from a Democratic lobbyist named Colonel Joe Rickey. According to legend, Washington, DC’s official cocktail was created in the 1880s by a bartender named George Williamson at DC’s Shoomaker’s in honor of Rickey.
Ingredients
- 2 oz gin
- ½ oz fresh lime juice
- Topper of soda water
Preparation
- Add ice to a highball glass.
- Pour gin and fresh lime juice into a glass.
- Top with club soda.
- Stir gently to combine.
- Garnish with a lime wheel.
Things to Consider for 3-Ingredient Cocktails
When it comes time to put your mixology skills to the test, there are a few considerations to keep front of mind. Make sure you are thinking about the quality of the base spirit, how the presentation of each cocktail and the overall strength of each alcoholic component.
Base Spirit Quality
A great cocktail is only ever as good as its base spirit, but this is particularly true when you are crafting a three-ingredient elixir. With so few extra ingredients to play with, each element plays a significant role in the overall flavour profile. As such, it’s always recommended that you go with a high-quality base spirit. If you are making a negroni of gin rickey, focus on a gin that works cohesively with the sharp profile of the other ingredients. You don’t want something that will overpower the rest of the drink but rather something that will create a solid foundation to build layers.
Presentation
A great deal of cocktail making is knowing exactly how to present your concoction. These cocktails, while simple in nature, adhere to the rules of presentation to the nth degree. It’s important that you follow the tried and tested presentation requirements for each drink so as to meet expectations and deliver the best possible drinking experience. For example, a Moscow mule must be resented in a copper cup, while an old-fashioned glass is a must for your next negroni.
Strength
Again, with cocktails that only use three ingredients, balance is key. You want to make sure that you aren’t overpowering the rink with a navy-strength spirit or something that won’t work alongside the floral or decadent flavour notes you are imparting. Remember, just because it’s stronger doesn’t mean it’s better.
