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.
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.
Puerto Rico's rum, coconut and pineapple blend, made with fresh juice
Puerto Rico's national drink: rum, cream of coconut and pineapple juice blended or shaken with ice and served in a hurricane glass with pineapple and a cherry.
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.
Bourbon, lemon and sugar: the American sour at its plainest and best
A shaken bourbon sour: bourbon, fresh lemon juice and simple syrup, with optional egg white dry-shaken for a silky foam. Served over ice or up.