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.
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.
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.
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.