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.
6 of 22 recipes
- 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
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 - International
Michelada
Mexican lager, lime, salt and savory sauces over ice
Mexican lager served over ice with fresh lime juice, Worcestershire-style sauce, hot sauce and a chili-salt rim, with optional Clamato for the clamachela style.
BeerBuiltEasy - International
Mojito
Havana's mint and lime highball, pressed not pulverized
Cuba's mint and lime highball: white rum, fresh lime, sugar or syrup and gently pressed mint, built over ice and topped with soda water.
RumMuddledIntermediate - International
Somaek
Soju and lager poured together at the Korean table
A Korean table drink of soju and cold lager poured together in a beer glass, usually about three parts soju to seven parts beer, served cold without ice alongside food.
SojuBuiltEasy