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How to Make a Sazerac
An absinthe rinse, Peychaud's, rye, and no ice in the glass. The most particular drink on the list — here's the spec and the method, step by step.
How to Make a Sazerac
An absinthe rinse, Peychaud's, rye, and no ice in the glass. The most particular drink on the list — here's the spec and the method, step by step.
How to Make a Daiquiri
Rum, fresh lime, sugar — shaken and served up. The drink that separates a serious bar from a slushy machine. Here's the spec and the method.
How to Make a Daiquiri
Rum, fresh lime, sugar — shaken and served up. The drink that separates a serious bar from a slushy machine. Here's the spec and the method.
How to Make a Manhattan
Rye, sweet vermouth, bitters — stirred and served up. The most elegant three-ingredient drink you can make. Here's the spec and the method.
How to Make a Manhattan
Rye, sweet vermouth, bitters — stirred and served up. The most elegant three-ingredient drink you can make. Here's the spec and the method.
How to Make a Martini
Stirred, never shaken. Two ingredients means nowhere to hide — here's the Martini spec, the method, and how to dial in wet, dry, or dirty.
How to Make a Martini
Stirred, never shaken. Two ingredients means nowhere to hide — here's the Martini spec, the method, and how to dial in wet, dry, or dirty.
How to Make a Negroni
Equal parts gin, Campari, and sweet vermouth, stirred over ice. The Negroni is nearly impossible to get wrong — here's the spec and the method.
How to Make a Negroni
Equal parts gin, Campari, and sweet vermouth, stirred over ice. The Negroni is nearly impossible to get wrong — here's the spec and the method.
How to Make an Old Fashioned
Spirit, sugar, bitters, ice — the four-part template behind half the cocktail canon. Here's the classic Old Fashioned spec, the method, and why restraint wins.
How to Make an Old Fashioned
Spirit, sugar, bitters, ice — the four-part template behind half the cocktail canon. Here's the classic Old Fashioned spec, the method, and why restraint wins.