Two Become One: The Art of The Split Base Cocktail
Rules. They’re made to be broken. And this can include shaking up your favourite drinks - and we don’t just mean over ice.
While there are still people who maintain that a Martini should always be gin, or an Old Fashioned isn’t an Old Fashioned if it isn’t made with bourbon, flavours and fusion have proven that, while a classic isn’t going anywhere, rules don’t have to remain so rigid.
From inspired spirit swaps, like with a Gin Mojito, to finding new ways to enjoy our favourite spirits, people have proven time and time again that fortune favours the bold - and the returning trend of split base cocktails is the next step.
By 'splitting the base' - layering two or more spirits, including some pairings that you’d never expect - one plus one doesn’t just equal two, it equals a whole new array of flavours, options and experience.
What is a split base cocktail?
A split base cocktail is when a drink - either a classic recipe or something new - uses two or more spirits instead of just one.
When we make a traditional cocktail, even if there are plenty of ingredients, it’s often the case that there’s one spirit. This is called the base of the drink, as it defines the flavour. A Gin and Tonic, for example. The juniper of the gin is what the cocktail is based around. Same with a Dark and Stormy - the rum lends itself to the spices of the ginger beer.
But splitting the base doesn't take away from any of these flavours, instead it invites the debonair drinker to expand and explore new ways of experiencing it all. Think of it this way - the world's best chefs recommend using different kinds of meat in a Bolognese. It's always about the end result. It's more than the sum of its parts.
Who invented the split base cocktail?
At its essence, split base cocktails have really been around as long as there’s been spirits. Mixing various spirits in a punch, or combining spirits with brandy and liqueur date back centuries.
But turning split base cocktails into an art - with drinks made with intent, and an awareness of flavour and the finished effect - started rising in popularity around the 1920s. Some of the earliest examples of a split base drink breaking through and earning an indefinite spot on every good bar’s cocktail list is the Vieux Carre, the whisky and cognac favourite first invented in 1938 in New Orleans.
Another example of a split base cocktail that you might not even realise is one is the beloved Vesper. This riff on the classic gin martini was invented by author Ian Fleming for the James Bond novels, and he certainly left the industry shaken and stirred, introducing vodka and an aromatised wine.
And, perhaps one of the most well-known examples of a split base cocktail? The Long Island Iced Tea.
Classic split base cocktail recipes
Rules to building a split base cocktail
Splitting the base isn’t about making a drink stronger for the sake of it, or ruining the flavour of a classic flavour. It’s about dialogue, not dilution. It’s about creating melodies of flavour, not mixing thoughtlessly.
Before we dive into some recipes, most experts agree on certain guidelines to follow if you fancy experimenting with your own split base drinks.
Keep the total volume the same: if a drink was previously 30ml gin, you will keep this measure and just split the spirits. It’s about creating contrasts or complementary flavours.
Focus on quality spirits: with such an emphasis on the bases, you want to look for the best quality spirits that have allowed the flavours to flourish.
Start with even splits: an even 1:1 split between the spirits is a smart way to start, as you can taste for yourself how mixing spirits can change the flavours of one another. As you experiment further, you can then play with proportions based on your preferences.
Start with classic cocktails: before you overcomplicate things, try making some split base cocktails based on tried-and-tested drinks. This way, you can see for yourself how splitting the spirit can create new flavours while sticking to a clear, simple recipe.
The genius of split base drinks is that there’s no right or wrong, really. Still, if you want to start with some proven success stories, some of the most popular split base drinks use a combination of:
Whisky and cognac
Gin and vodka
Tequila and mezcal
Whisky/bourbon and rum.
These spirits share flavour profiles that will either balance each other well - such as whisky and rum often sharing similar notes, from vanillas and sweetness in the lighter variations to spicier and dark chocolate in the deeper expressions.
Stock up on quality spirits
Split base cocktail recipes
From easy split base drinks to more innovative and bold mixed spirit ideas, let's get shaking with some inspired recipes...
1. Between the Sheets cocktail
Similar to a Sidecar, but with a split base of cognac and rum, this cocktail has become something of a classic after originally being introduced at Harry’s New York Bar in Paris in the 1920s.
You’ll need:
30ml white rum
30ml cognac
25ml orange liqueur
25ml lemon juice
To make:
To a cocktail shaker filled with ice, add the cognac, rum, orange liqueur, and lemon juice. Shake hard until chilled, then strain into a chilled coupe glass.
2. Split Base Boulevardier
You’ll need:
30ml bourbon - something like a Bulleit would be perfect
30ml rum - a Captain Morgan spiced rum could add a nice touch here
30ml sweet vermouth
20ml Campari
To make:
Stir all liquid ingredients in a mixing glass with ice until well-chilled, about 30 seconds. Strain the mixture into a chilled cocktail glass or a rocks glass over fresh ice.
3. Tia Mia cocktail recipe
The Tia Mia is a popular, smoky cocktail that takes its flavours - and its name! - from the classic Mai Tai.
Created by New York bartender and author Ivy Mix, the name is an anagram of Mai Tai and, in Spanish, translates to 'my aunt'.
You’ll need:
30ml mezcal
30ml rum - Zacapa would be perfect
20ml lime Juice
15ml orange liqueur
15ml almond syrup (simple syrup can also be used)
To make:
Combine the mezcal, rum, lime juice, orange liqueur, and your choice of syrup in a cocktail shaker. Shake hard over ice and strain into a rocks glass filled with fresh crushed or pebble ice.
4. The Bow and Arrow cocktail
Created by Scott Teagu at Dutch Kills in NYC in 2015, this has all the makings of a split base cocktail designed by an expert. Taking two tricky spirits to pair, the flavours complement, they don’t compete.
You'll need:
30ml bourbon
30ml mezcal
25ml fresh pineapple juice
25ml fresh lime juice
15 ml cinnamon syrup (or sugar syrup can be used instead)
To make:
Add the bourbon, mezcal, pineapple juice, lime juice, and cinnamon syrup to a cocktail shaker filled with ice. Shake hard until the surface of the shaker is cold to the touch. Fine strain your drink into a chilled martini glass or coupe.
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