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The Fabled Pour

The workbench

Technique, step by step

Each guide gives the method first, with timings and quantities, then the reasons it works. Video demonstrations are added only when a real recording exists.

Guides

  • batching · dilution

    Batching cocktails for a crowd

    Scale a recipe without changing it, add the water the ice would have added, keep citrus and bubbles out of the bottle, and label everything. The method for Negronis, Boulevardiers and Manhattans by the liter.

    6 min read · 5 sources

  • responsible-service · hospitality

    Responsible service and food safety

    What a standard drink is, pacing with water and food, refusing service with grace, Nevada's alcohol awareness card, allergen disclosure for egg, dairy, nuts and sulfites, and cleaning at home.

    8 min read · 7 sources

Glossary, guides and questions

  • hospitality · responsible-service

    Frequently asked questions

    Is The Fabled Pour a real bar? Who makes it? What does the testing badge mean, and can you use our recipes? Plain answers to the questions visitors ask most.

    7 min read · 3 sources

  • tools · glassware

    Glossary of bar terms

    Plain definitions for the words you will meet in my recipes, tutorials and histories, from ABV to zest, with pointers to the drinks and guides that show each one in use.

    14 min read · 14 sources