Q&A with Tess Posthumus

Tess Posthumus is a hospitality professional and bartender. She recently opened her own cocktail bar, Flying Dutchmen Cocktails. She tells us about her favorites and offers tips for beginning cocktail shakers.

What is the most common mistake people make with classic cocktails?

That they aren’t made often enough. People quickly move on to something new and trendy instead of giving the classics the attention they deserve.

Which trend should we stop immediately?

We shouldn’t stop any trend, because I think things are moving in the right direction. We’re becoming increasingly conscious of what we eat and drink, whether it’s alcoholic or non-alcoholic. We should stop bargain shopping, though, although that isn’t really a trend; buying everything that’s on sale instead of paying attention to what’s actually delicious. As far as I’m concerned, we should put an end to that.

What will be the next cocktail trend?

Difficult to say; in the Netherlands, we aren’t that trend-sensitive. We’ve just had the whole gin and tonic trend, so I don’t think another one will emerge quickly. I do think we’ll start experimenting more with spirits. We’ve already done that with gin, but there are also an incredible number of different types of rum, for example. I think we’ll explore what else is out there, leading to a broadening of the range as a whole. There’s more than just Bacardi.

Which old trend should make a comeback?

Enjoying drinks instead of mindlessly binge-drinking. Alcohol isn’t healthy, so if we drink, we should really enjoy it. These days, we take the easy route: we’ll have a beer or a glass of wine. My grandfather used to have a shaker and make cocktails for everyone on Friday evenings. It was so special back then, and I’d certainly love to see it become that way again.

Most memorable cocktail experience?

The moment I made an old fashioned for the first time—that’s what they used to call a cocktail. Bourbon, a little sugar, cocktail bitters and ice. That was when I discovered the whole world and the stories behind it; that cocktails are much more than just delicious drinks.

What is the strangest cocktail you’ve ever had?

A great many, including ones with sauerkraut and things like that. The strangest one I’ve made myself contained smoked salmon, cucumber, soy sauce and Scotch whisky. After a bit of puzzling and searching for the right balance, it turned out to be very delicious.

Favorite cocktail?

That’s difficult, but if I have to choose, it’s a Corpse Reviver #2. It’s a cocktail made with classic London dry gin, Cointreau, lemon juice, Lillet Blanc and a float—a kind of topping—of absinthe.

What do you never want to drink again?

Bad tequila. Not delicious.

What should everyone try at least once?

We’ve completely forgotten about jenever, but it’s such a great product. There are different categories: from very light varieties to jenevers that lean toward whisky. It’s truly a spirit we in the Netherlands can be proud of.

Which cocktail bar is on your bucket list?

Lots of great bars in New York. I’ve only been to New York once, for a day. At the top of my list are definitely Clover Club and Leyenda.

Which guilty-pleasure drinks do you secretly enjoy?

If I’m going out, you might catch me with a vodka soda if you’re lucky. People always think I only drink cocktails, but I can also really enjoy a good glass of wine or a nice cold beer.

Suppose you’re starting to make cocktails—where should you begin?

Moscow Mule. It’s a very tasty vodka cocktail. You don’t have to shake or stir it; you simply make it in the glass. With ginger beer and lime, almost everyone likes it.

What is an essential gadget?

A jigger, which is a measuring cup. If you don’t measure, you’ll never achieve a good balance. You can do it by eye, but if you really want to make a delicious cocktail, you have to measure.

Which book do you recommend?

My own book, of course, Cocktails met Tess. It really covers the basics. If you want to look up recipes, your best bet is diffordsguide.com.

What should you pay attention to?

Above all, use fresh ingredients. No lemon juice from a bottle—just fresh lemon juice. And plenty of ice. You should use good ingredients, but they absolutely don’t have to be the most expensive of the expensive. If it doesn’t taste good on its own, it won’t taste good in the mix either.