Author Archives: Mads Emil


I love cocktails, and I love data.

I had this data visualisation idea for a long time, and finally put it together for a party a while back.

What I really like is that both the ingredients and cocktails are organised automatically optimising for shortest distance. This results in drinks with similar flavour profiles being listed together. My ambition is to share a nice photo and a recipe for all of these drinks on here.

The visualisation should also serve as a nice way to think about what to buy when starting a home bar. For instance, it’s clear that Gin, Sweet Vermouth and Campari is a cornerstone of many drinks. These are also the three ingredients to the Negroni, so with just these, you can already get started with your home bar. Keep in mind, however, that these drinks are ruthlessly selected based on my preference, so what it really tells you simply that I really like Gin, Vermouth and Campari.

There is, of course, a big spreadsheet behind all this which can be seen here. I used one of my favourite visualisation tools RAWGRAPHS to make the alluvial diagram as a vector file and Sketch to design the poster.

Based on the data of drinks that I make, I would suggest you stack your bar with the following:

IngredientTypeIn cocktails
Sweet VermouthAromatised wine10
Dry VermouthAromatised wine5
White rumSpirit3
Whisky (Rye)Spirit3
Lillet BlancAromatised wine2
Fernet BrancaBitters2
Cherry liqueurLiqueur2
Scotch WhiskySpirit2
Dark RumSpirit2
Peychaud’s BittersBitters1
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You’ll need:

  • Dash Angostura bitters
  • 2 oz Rye or Canadian whisky
  • 3/4 oz Sweet red vermouth
  • Maraschino cherry (Garnish)

How to make it:

Stir ingredients over ice, strain and serve straight up in a cocktail glass.

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Climbing has been a passion for years, but somehow I’ve never really tried to Deep Water Solo (Climbing over water with no rope). It’s a crazy combination of climbing and bouldering with a lot of extra fear.

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Hugo 05.07.2019






Cocktail night

The most important ingredient to any cocktail is the people who drink it.

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A classic Aperitif first served in Gaspare Campari’s bar, Caffè Campari in the 1860s. Very easy to make, low alcohol level and just tastes great on a hot summer day.

You’ll need:

  • 1 part Sweet Vermouth
  • 1 part Campari
  • Dash of Soda water
  • Orange peel

How to make it:

  1. Add plenty of ice to a mixer, and stir the alcohols well
  2. Strain into a large wine-glass, over a single large ice-cube if possible
  3. Add orange peel and serve

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This is one of my go-tos when ordering at a new cocktail bar. It’s rarely on the menu, but any bartender worth their salt will know how to make it. Essentially, it’s a Negroni that substitutes the Gin for Bourbon and ups the ratio a bit.

What you’ll need:

  • Bourbon
  • Sweat Vermouth
  • Campari

How to make it:

Stir all the ingredients over ice. Serve in a chilled coupé.

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