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.
Rum, lime and sugar, shaken until the tin frosts
The Cuban rum sour: white rum, fresh lime juice and simple syrup, shaken hard and served straight up in a chilled coupe.
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.
Tequila, lime and orange liqueur, with salt on half the rim
The classic tequila sour: blanco tequila, fresh lime juice and Cointreau with a touch of agave, shaken and served with salt on half the rim.
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.
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.
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.
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.
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.
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.