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
The bar menu
Recipe Book
Every pour here is written two ways: a line of story, then exact measures, ice, timing and glass. Choose a spirit, a technique or a country, or search for what you have on hand.
10 of 22 recipes
- 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
Japanese Highball
Whisky and soda, built with care over clear ice
Japanese whisky and chilled soda water built over large clear ice in a frosted highball glass, at roughly one part whisky to three or four parts soda, with an optional lemon peel.
WhiskeyBuiltEasy - Classic
Manhattan
Rye and sweet vermouth, stirred to a dark gloss
The classic New York whiskey cocktail: rye whiskey, sweet vermouth and Angostura bitters, stirred with ice and served up with a brandied cherry.
WhiskeyStirredEasy - Classic
Martini
Gin, dry vermouth and the long argument about how much
The dry gin Martini: London dry gin and dry vermouth stirred with ice, finished with optional orange bitters and served straight up with a lemon twist or olive.
GinStirredEasy - Classic
Negroni
Equal parts, Florence, and a count who wanted more
Italy's bittersweet aperitivo classic: equal parts gin, Campari and sweet vermouth, stirred and served over ice with an orange slice or peel.
GinStirredEasy - Classic
Old Fashioned
Whiskey, sugar, bitters and the patience to stir
The original whiskey cocktail: bourbon or rye stirred in the glass with a dissolved sugar cube and Angostura bitters, served over a large ice cube with an expressed orange peel.
WhiskeyBuiltEasy - International
Pisco Sour
Lima's grape-brandy sour under a cap of foam and bitters
Peru's national cocktail: pisco, fresh lime, simple syrup and egg white, shaken without ice and then with it, strained up and finished with drops of aromatic bitters on the foam.
PiscoShakenIntermediate - Classic
Sazerac
Rye, sugar, Peychaud's and an absinthe-rinsed glass: New Orleans in one pour
The official cocktail of New Orleans: rye whiskey, a sugar cube, Peychaud's bitters, stirred and served neat in a chilled glass rinsed with absinthe, with a lemon peel expressed over the top.
WhiskeyStirredIntermediate - Classic
Sidecar
Cognac, orange and lemon: the brandy sour in evening dress
A shaken cognac sour from the early 1920s: cognac, Cointreau and fresh lemon juice, served up in a coupe with an optional sugar rim.
CognacShakenEasy