The base of a mixed drink is the spirit present in it in the largest quantity or the most dominant ones in equal quantity. In the case of a Manhattan this is whisky; for a Martini, it is gin or vodka, and for a Margarita it is tequila. See Manhattan; Martini; and Margarita. In common usage, there are six primary base spirits: brandy, gin, rum, tequila, vodka, and whisky, but there are of course regional variations to this list.
The vast majority of classic cocktails rely on just one base spirit, with only a few examples (such as the Vieux Carré’s whisky mixed with brandy) of using two or more spirits as a base. In most punches and a great many tall drinks, such as Collinses, coolers, fizzes, highballs, and the like, the base spirit will comprise considerably less than 50 percent of drink’s the total volume. In cocktails proper, that is much less common, although there are a few prominent examples there where the spirituous component takes a back seat to another ingredient.
Some of the early versions of the Martini, for example, called for more sweet vermouth than gin. In such a situation the sweet vermouth would be considered the base and the gin simply the modifier. Consider the Martinez from the 1887 third edition of Jerry Thomas’s Bartender’s Guide, which utilized a “pony” (30ml) of Old Tom gin and a “wineglass” (60ml) of vermouth. See Martinez; Old Tom gin; and vermouth.
“Base” can also refer to the type of alcohol that is used as the foundation for a liqueur or similar products. For example, the base spirit of Grand Marnier is cognac, while the base spirit for Cointreau (and most triple secs) is a neutral spirit. See Grand Marnier; cognac; and Cointreau.
See also brandy; gin; rum; tequila; vodka; and whisky.
Embury, David. The Fine Art of Mixing Drinks. Garden City, NY: Doubleday, 1948.
By: Audrey Saunders