Bell Cocktail Recipe: A Unique Bar Favourite For Weekday After-Work Parties
The bell cocktail might visually resemble a modified sidecar cocktail due to its clean lines, pale hue, and elegant glassware, but its structure, taste, and purpose are distinct. Where the sidecar cocktail often brings a richer, citrus-led profile with a sour finish, the bell cocktail stands apart for its minimalism. This cocktail allows bartenders to explore a range of clear spirits and modifiers without altering its core appearance. The flexibility is what sets it apart from more rigid cocktail styles that rely heavily on citrus or sweetness. While it may look like several other stirred-down or shaken clear drinks, it resists categorisation by remaining neutral in form and open to reinterpretation.
Ingredients For The Bell Cocktail [Makes 1 serving]
- 15 ml dry vermouth
- 15 ml gin
- 5 ml orange bitters
- Lemon twist, for garnish
- Ice cubes
How To Make The Bell Cocktail
- Pour the gin and dry vermouth into a mixing glass filled with ice cubes.
- Add orange bitters and stir gently until the mixture is thoroughly chilled.
- Strain the drink into a chilled cocktail coupe.
- Finish with a lemon twist placed over the rim or rested gently inside the glass to add a subtle aroma.
5 Tips To Make A Bell Cocktail Perfect
- Use large, clear ice cubes to control dilution and maintain clarity. Cloudy ice or small cubes can quickly water down the cocktail.
- Always chill the glass before pouring. This step keeps the cocktail chilled for longer and helps maintain its smooth, clean appearance.
- Stir slowly and steadily. Vigorous stirring can create air pockets, which may cloud the drink and alter its texture.
- Use a jigger or precise measuring tool to keep the gin and vermouth ratio balanced. Inaccurate proportions can affect both aroma and finish.
- Choose a fresh lemon for the garnish. The oils released from the twist should enhance the drink's aroma without adding any harshness or acidity.
*Drink Responsibly. This communication is for audiences above the age of 25.
