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14 drinks
5min Classic Cocktails · Recipe Why a Sidecar has no single recipe: four proportions and a balance builder The Sidecar is a Cognac sour: brandy, orange liqueur and lemon juice, shaken cold and served up. Yet two bars can both call theirs classic… 5 min 4min Classic Cocktails · Picker Why a Negroni is equal parts: the spec and a ratio builder The Negroni is the simplest spec in the book: equal parts gin, Campari and sweet vermouth, built over ice. It looks like a guess, but it is… 4 min 4min Home Bar & Gear · Picker Which bottles should a home bar stock first? A planner that counts the cocktails each one unlocks The best first bottle for a home bar isn't the cheapest or the fanciest. It's the one that shares ingredients with the most drinks you… 4 min 5min Modern Cocktails · Picker Why a Naked and Famous works with four equal parts: the spec and a balance builder The Naked and Famous is a modern classic from Death & Co in New York: mezcal, Aperol, yellow Chartreuse and lime juice in equal parts. Four… 5 min 5min Classic Cocktails · Recipe Why a Manhattan is two parts whiskey to one of vermouth, with a ratio and stir-time builder The Manhattan is whiskey, sweet vermouth and bitters, stirred and served up. This page gives the IBA spec and the common bar version in ml… 5 min 5min Classic Cocktails · Recipe Why a Margarita needs three things in balance: the spec and a tart-to-sweet dial A Margarita is tequila, orange liqueur and lime, shaken cold. It sounds simple, yet most bad ones get the balance wrong: too sweet, or too… 5 min 5min Classic Cocktails · Recipe Why an Old Fashioned is just four things, and how long to stir it The Old Fashioned is whiskey, sugar, bitters and a little water: the 1806 idea of a cocktail, still going. This page gives the IBA spec and… 5 min 4min Parties & Batches · Picker Why classic punch is one of sour, two of sweet, three of strong, four of weak Punch has a four-line rule: one of sour, two of sweet, three of strong, four of weak. It's a ratio, so it scales to any crowd. Pick your… 4 min 4min Modern Cocktails · Recipe Why a Penicillin is shaken and floated: the spec, the syrup and the smoke The Penicillin is a modern classic from New York: blended Scotch, lemon, honey and ginger, with a thin float of smoky Islay whisky on top… 4 min 5min Classic Cocktails · Recipe Why a Dry Martini is stirred, and how much vermouth it needs A Dry Martini is just gin, a little dry vermouth and ice, so every small choice shows. The IBA spec is 60 ml gin to 10 ml vermouth, stirred… 5 min 4min Classic Cocktails · Recipe Why a Daiquiri needs only three things, and how to balance them The Daiquiri is just rum, lime and sugar, which makes it the best drink for learning how a cocktail is balanced. A few millilitres of lime… 4 min 4min Modern Cocktails · Recipe Why a Paper Plane works with four equal parts, and how to bend them The Paper Plane is a modern classic with a party trick: bourbon, Amaro Nonino, Aperol and lemon juice in equal parts. No fiddly ratios to… 4 min