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.
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.
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.