The bar menu
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.
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.
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.
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.
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.
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.
Madeira's cane spirit, honey and lemon, beaten with a wooden stick
Madeira's traditional drink of aguardente de cana (the island's cane spirit), honey and fresh lemon juice, beaten together with a wooden stick and served cold.
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.
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.