International
Aperol Spritz
The Veneto's orange aperitivo, poured three, two, one
Italy's aperitivo-hour spritz: prosecco, Aperol and soda water built over ice in a wine glass with an orange slice, in the 3-2-1 proportion.
LiqueurBuiltEasy
A digital cocktail destination
The Fabled Pour
Every spirit has a story. Step in, take a seat at the bar, and let Jewelle Lum pour you one.
Not a physical bar. No reservations, only recipes.
Find your way
Seven rooms, one establishment
Recipe Book
The Bar
Take a seat. 22 pours, each with exact measures and a line of story.
Ingredients
The Apothecary
Syrups, tinctures, botanicals and the shelf of jars behind every drink.
History
The Library
Where cocktails came from, with the folklore kept honestly apart from the record.
World map
The Atlas
A globe of drinks. Click a country, find what it poured into the world.
Craft
The Workbench
Stirring, shaking, clarifying, batching. Technique you can repeat at home.
Bookings
The Appointment Book
Book Jewelle for a private engagement: the rate, what it covers and what to tell us.
Creator
Behind the Bar
Meet Jewelle Lum, the bartender, writer and host of this place.
From the menu
Tonight's pours
- Classic
Boulevardier
Bourbon, Campari and sweet vermouth: the Negroni's Paris cousin
A stirred bitter-sweet whiskey cocktail from 1920s Paris: bourbon, Campari and sweet vermouth, served over a large cube or up with an orange twist.
WhiskeyStirredEasy - International
Caipirinha
Brazil's lime and cane spirit short drink, built in the glass
Brazil's national cocktail: cachaca, fresh lime wedges and sugar muddled together and built over ice in a rocks glass.
CachacaMuddledEasy - Classic
Daiquiri
Rum, lime and sugar, shaken until the tin frosts
The Cuban rum sour: white rum, fresh lime juice and simple syrup, shaken hard and served straight up in a chilled coupe.
RumShakenEasy - Classic
French 75
Gin, lemon and champagne, named for a field gun
A sparkling gin sour from the 1920s: gin, fresh lemon juice and sugar shaken, then topped with chilled champagne. A cognac version is also traditional.
GinShakenEasy - International
Irish Coffee
Hot whiskey coffee under a cold cream float, from the Shannon estuary
A hot drink of Irish whiskey, strong filter coffee and demerara sugar, finished with lightly whipped cream floated over the back of a spoon.
WhiskeyHotEasy
The house
Luxury, apothecary, tavern
The Fabled Pour is a publication, not a venue. It is written and hosted by Jewelle Lum, a Las Vegas craft bartender, and it exists to share recipes that work, the history behind them told honestly, and the small rituals of a well-made drink.
Classics are cited. International drinks are mapped to the places that claim them, disputes included. House concepts are labelled as concepts until Jewelle has tasted and approved them.