IntroductionThe feeling of drinking a cocktail—the sophistication of the glass in your hand and the resulting buzz that consumes you after a few rounds—is one undeniably significant element of the cocktail experience. But as empowering as it may feel to put on your best James Bond or Marilyn Monroe impression as you swiftly see off an ice-cold martini built to your precise specifications, it’s easy to allow this single aspect of the drinking experience to overshadow the profundity of a cocktail’s flavor. I believe neglecting to appreciate the spectrum of what a cocktail offers is where most imbibers sell themselves short.
As I’ve traveled to visit some of the world’s best cocktail bars, I’ve had the privilege of tasting some extraordinary flavors and ingredients, becoming an insatiable flavor hunter in the process. But, as I’ve been reminded time and time again on my booze-filled excursions, there’s one unfortunate hurdle that we all face while drinking cocktails: the human body’s inability to handle the volume of liquid and alcohol that an unquenchable thirst for flavor demands.
The solution to this first-world problem? Tiny cocktails.
These miniature versions of beloved classic cocktails, or original creations designed to be enjoyed in a smaller format, nudged their way into mainstream cocktail culture after being unintentionally imagined, and subsequently championed, into existence by bartenders in the 2010s as a cheeky “bartender’s handshake.” Often created on the spur of the moment by mercurial bartenders (see the history of the Snaquiri, page 57), these small-format serves have evolved into a legitimate beverage offering at many cutting-edge bars around the world.
Luckily for us cocktail-inclined epicures, the tiny cocktail’s timely ascent to popularity gives us the opportunity to experience a greater variety of flavors without the unnecessary overindulgence. In a way, they’re the cocktail equivalent of tapas—a chance to taste lots, if you’d like, without suffering the inevitable consequences of putting too much booze in your body.
To appreciate the art of the cocktail is to enjoy the spectrum of what it offers from the first sip to the last: the aroma and taste, the sensation of a chilled glass on your lips, and the nuanced flavor of the liquid washing over your tongue. But equally as salient are the conversations and memorable moments that fill the drinking session from glass full to glass empty, and the stories of history and culture that exist in each luxurious libation. These impactful, flavor-led experiences possess the potential to change the way we think about cocktails. And, in rarer circumstances, redirect our life path, as was the case with me and one mushroom-filled cocktail back in 2014 (see The Cambridge on page 85 for more on that experience).
In
Tiny Cocktails, you’ll quickly learn, as I have, that sometimes less is more. Larger volume doesn’t equate to superior flavor, or an optimal drinking experience. There are many cases where a cocktail is extraordinarily delicious for the first few sips, only to then decrease in desirability for a variety of reasons: Maybe it’s too rich or bold for a full serving (for example, drinks with cream, egg, or big flavors, like smoke); or it is best enjoyed while ice-cold and needs to be drunk sooner rather than later.
To make it easy to navigate the recipes in this book, I’ve divided the cocktail chapters into a few drinking occasions. There are the “AmuseBouches,” an array of cocktails ideal for kicking off an evening; the “Nightcaps,” a selection of cocktails perfect to have after dinner or at the end of the evening; and the “Little Luxuries,” a range of upscale libations made with rare and more complex ingredients, which are best used in small quantities on special occasions.
Interspersed among these chapters is an array of curated recipes from some of the world’s most highly regarded bartenders, who I’ve had the privilege of becoming acquainted with over the years. Many of them differ in style from the cocktails I created for this book. Such is the case with Aidan Bowie’s Razz Baby (see page 33), a fizzy aperitif that calls for an intricate raspberry shrub laced with cacao nibs and rose water—a combination that is more representative of Bowie’s preferred flavor palette than my own. I believe these differences are important because they highlight the breadth and depth of tiny cocktails and accurately reflect how they’re showing up in cocktail culture today.
Throughout the book there are some custom ingredients, such as syrups and infusions, that will enhance your cocktails. I’ve made sure that minimal equipment and tools are required, so don’t fret; you won’t need a centrifuge or refractometer, or anything too high-tech. All you’ll need is a wellstocked home bar and pantry and some basic tools to get started (see pages 11 and 19).
Most important is the glassware (see page 24), to which I’ve dedicated some space. Arguably the most difficult part of crafting tiny cocktails is sourcing the correctly sized glassware to accommodate the pared-back recipes. I’ve shared some tips for the best places to buy tiny rocks glasses, coupes, martini glasses, and highballs, so you can serve and enjoy your tiny tipples with panache. Chances are that you probably have an appropriately sized vessel or two lying around the house already.
Tiny Cocktails is an appreciation, as well as an exploration, of flavor. There’s a time and place for the standard-sized cocktail, of course, but this book champions the act of savoring the flavor of every last fleeting drop of liquid from a cocktail that you never want to end. After a number of tiny cocktails, you may still feel that gleeful buzz and find yourself unleashing an unsolicited performance of “Sweet Caroline,” or some other mainstream banger. But at least you’ll have mindfully enjoyed more flavor in the process.
By the time you finish working your way through
Tiny Cocktails, you’ll have refined your bartending skills to the point where you’ll be ready for the most complex at-home cocktail recipes. You may not end up tossing tins and bottles around like Tom Cruise in
Cocktail, but you’ll sure as hell be able to make a damn good martini.
Whether you reference this book for the tiny, yet insightful, bartendercaliber cocktails—big and bold drinks that lend themselves to micro sizes—or simply for creative inspiration to develop your own original tiny serve, my hope is that you discover a newfound appreciation for not only the flavor but also the art of the tiny cocktail.
Copyright © 2025 by Tyler Zielinski. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
