28
Nov,2025
Walking into a mixology class in London, you might think it’s all about shaking, stirring, and fancy garnishes. But here’s the truth: if you don’t know what’s in the bottle, you’re just following moves without meaning. The best bartenders in Soho, Shoreditch, or Mayfair didn’t start with a shaker-they started with knowing their ingredients inside out. Before you show up to that class, you need to understand the core building blocks of cocktails. Not just names. Not just labels. The actual flavors, roles, and how they behave when mixed.
Base Spirits: The Backbone of Every Drink
Every cocktail starts with a base spirit. In London, you’ll see gin, vodka, rum, whiskey, and tequila dominate the shelves. But knowing which one to pick isn’t about what’s trendy-it’s about what the drink needs.
Gin is the soul of London. It’s not just any spirit-it’s botanical, sharp, and clean. If you’re making a Gin & Tonic or a Negroni, you’re not just pouring alcohol. You’re layering juniper, citrus peel, coriander, and other botanicals. A good London Dry gin like Beefeater or Tanqueray has a crisp bite that cuts through sweetness. Don’t confuse it with New Western gins, which lean into fruit or floral notes. For a classic class, stick to traditional styles.
Vodka is the blank canvas. It’s supposed to be neutral, but not all vodkas are equal. Absolut and Grey Goose have subtle textures. Cheap vodka can taste harsh or oily. In a Moscow Mule or a Cosmopolitan, you want something smooth enough to let the other ingredients shine.
Whiskey? There’s Scotch, bourbon, rye. Scotch is smoky, often peaty, perfect for an Old Fashioned or a Rob Roy. Bourbon is sweeter, with vanilla and caramel notes-great for a Whiskey Sour. Rye is spicier, drier. It’s the secret behind a perfect Sazerac. If you don’t know the difference, you’ll end up with a drink that tastes like it was made by accident.
Modifiers: The Flavor Architects
Base spirits need help. That’s where modifiers come in. These are the ingredients that balance, deepen, or brighten the drink. They’re not optional. They’re essential.
Vermouth is the most misunderstood. It’s not just wine with herbs. Dry vermouth (like Noilly Prat or Dolin) is used in Martinis. It’s herbal, slightly bitter, and adds structure. Sweet vermouth (like Carpano Antica or Punt e Mes) is richer, almost syrupy. It’s the heart of a Manhattan. If your class uses vermouth and you’ve never tasted it straight, you’ll be lost.
Liqueurs aren’t just sweet. They’re flavor engines. Triple Sec is orange liqueur-but Cointreau is sharper, cleaner, and more complex than cheap triple sec. Grand Marnier adds orange and cognac depth. Amaretto isn’t just almond-it’s marzipan with a boozy kick. Chartreuse? Green is herbal and wild. Yellow is sweeter, honeyed. These aren’t extras. They’re the difference between a good cocktail and one that makes someone pause and ask, “What’s in this?”
Acids: The Secret to Balance
Every great cocktail has acid. Not vinegar. Citrus. Lemon and lime juice are non-negotiable. But it’s not just about squeezing a wedge. Fresh is everything. Bottled lemon juice tastes flat, artificial, and cloying. A bartender in London will spot it in one sip. You need real juice-bright, tart, and alive.
Why does acid matter? Because sugar hides. Alcohol dulls. Acid wakes everything up. A Daiquiri isn’t sweet-it’s tart with a sugar backbone. A Whiskey Sour isn’t just whiskey and sugar-it’s whiskey, sugar, and lemon juice fighting for balance. If your class teaches you to skip the lemon, walk out. That’s not mixology. That’s syrup on alcohol.
Some drinks use other acids: apple cider vinegar in shrubs, tamarind in tropical cocktails, or even a splash of wine vinegar in a sour. But for now, stick to citrus. Learn how much juice one lemon gives you-about 45ml. One lime? 30ml. Measure it. Don’t guess.
Sweeteners: Beyond Simple Sugar
Sugar isn’t just granulated. It’s syrup, honey, agave, even jam. Simple syrup is 1:1 sugar and water. But that’s just the start. Rich simple syrup is 2:1 sugar to water-it’s thicker, sweeter, and dissolves slower. That’s why it’s used in drinks that sit longer, like a Sazerac.
Honey syrup? Mix honey with warm water 1:1. It’s sticky, floral, and perfect for a Bee’s Knees. Agave nectar is thinner than honey, with a grassy sweetness. It’s the go-to for tequila drinks. Maple syrup? It’s not just for pancakes. It adds depth to an Old Fashioned or a Whiskey Smash.
And don’t forget orgeat. It’s almond syrup with orange flower water. It’s the secret in a Mai Tai. If you’ve never tasted it, you won’t know why that drink tastes so layered. Buy a small bottle before class. Taste it straight. Then mix it with soda. That’s how you learn.
Bitters: The Spice Rack of Cocktails
Bitters are like salt in cooking. A few dashes change everything. Angostura is the most common-it’s herbal, spicy, slightly sweet. It’s in Old Fashioneds, Manhattans, and even some gin cocktails. But there are dozens more.
Orange bitters add citrus peel and spice. Peychaud’s is anise-forward, used in the Sazerac. Chocolate bitters? They exist. They’re not for dessert drinks-they’re for adding depth to whiskey or rum. If your class mentions bitters and you think it’s just a flavoring, you’re missing the point. Bitters are structural. They tie flavors together. Without them, a cocktail can taste flat, disconnected.
Try this: Put 2 dashes of Angostura in a glass of soda water. Stir. Taste. Now add a splash of lime. Suddenly, it’s complex. That’s what they do. Learn to recognize them.
Carbonation and Dilution: The Hidden Players
Soda water, tonic, sparkling wine-they’re not just mixers. They’re texture tools. Tonic water isn’t just fizzy. It’s quinine-bitter. That’s why it pairs with gin. Club soda is neutral. It just adds bubbles. Ginger beer? It’s spicy, sweet, and chunky. It’s not ginger ale. Ginger ale is fizzy sugar. Ginger beer has bite. Use the wrong one in a Dark ‘n’ Stormy, and you’ll ruin it.
Dilution is the silent art. Ice isn’t just cold. It melts. That water softens the alcohol, rounds the edges, and brings flavors together. A well-shaken Martini has about 25% water from ice. Too little? Harsh. Too much? Watered down. Learn how long to shake or stir. A Martini should be stirred for 30 seconds. A Daiquiri shaken for 15. Don’t guess. Time it.
What You Should Taste Before Class
You don’t need to memorize 50 recipes. But you need to know what these ingredients taste like alone. Here’s your pre-class tasting list:
- Drink a shot of London Dry gin (try Beefeater)
- Sip dry vermouth (Noylli Prat)
- Taste sweet vermouth (Carpano Antica)
- Try a shot of bourbon (Maker’s Mark)
- Sip fresh lemon juice
- Taste simple syrup (1:1)
- Try Angostura bitters on your finger
- Drink tonic water straight (yes, really)
Do this the night before. Write down what you taste. Not just “bitter” or “sweet.” Is it citrusy? Woody? Floral? Metallic? Your brain will remember the difference when you’re mixing.
What Not to Bring
Don’t show up with preconceptions. If you think a Margarita is just tequila, lime, and salt, you’re in for a surprise. The best versions use triple sec, not cheap orange liqueur. Don’t assume your favorite drink is “the real thing.” London bartenders have standards. They’ll respect you more if you show up curious, not confident.
And don’t bring bottled lime juice. Ever. No one will say it out loud. But they’ll know. And you’ll feel it in the quiet look they give you.
Final Tip: Taste Like a Bartender
When you sip a cocktail, don’t just swallow. Let it sit on your tongue. Roll it around. Notice how the flavors change from front to back. That’s what you’re learning. Not recipes. Not gestures. How ingredients speak to each other.
By the time you walk into that London class, you won’t be the person who asks, “What’s in this?” You’ll be the one who says, “Ah, that’s the orange bitters. And the syrup’s rich. That’s why it’s so smooth.”
That’s not magic. That’s knowledge. And it’s yours for the taking.
Do I need to know how to make cocktails before a London mixology class?
No, you don’t need to know how to make them. But you should know what the ingredients taste like. The class will teach you technique. Your job is to recognize flavors. If you’ve tasted gin, vermouth, and fresh lime juice on their own, you’ll understand why the drink works-not just how to shake it.
What’s the most important ingredient to understand?
Lemon and lime juice. Most bad cocktails fail because they use bottled juice or skip acid entirely. Fresh citrus is what makes a drink bright, balanced, and alive. If you walk away with one thing, make it this: never use bottled citrus. Always use fresh.
Can I use cheap spirits in a London class?
Technically, yes. But you’ll taste the difference. Cheap vodka or generic gin will mask the subtleties the instructor is trying to teach. You’ll learn better if you taste quality ingredients. A good rule: if you wouldn’t drink it neat, don’t use it in class. The point is to learn flavor, not just pour.
How much should I spend on ingredients before class?
You don’t need to buy everything. Focus on one bottle each of gin, vermouth, and a decent whiskey. Get fresh citrus, simple syrup, and a small bottle of Angostura bitters. That’s under £40. The rest you’ll taste during class. Taste before you buy.
Are bitters really necessary for beginners?
Yes. Bitters are like salt in cooking-they tie flavors together. A dash of Angostura in a gin and tonic or a whiskey sour adds depth you didn’t know was missing. You won’t use them in every drink, but you’ll miss them when they’re gone. Try them straight on your finger first. You’ll understand why bartenders swear by them.
Next time you’re in London and walk past a bar with a line out the door, you’ll know why. It’s not the lights. It’s not the music. It’s the ingredients-and the people who know how to make them sing.
