The Journal
Cocktail craft and glassware notes · October 20, 2026
cinco de mayoHow to Make a Margarita Without the Mix
A real margarita is 2 oz tequila, 1 oz Cointreau, 1 oz fresh lime – the 2:1:1 spec, the half-moon salt rim, and the glass that isn't a sombrero bowl.
By Arthur Bulota · October 20, 2026 Read the guide
Latest
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holiday entertainingThe Hot Toddy: Scotland's Answer to Winter
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mocktailsVirgin mojito: the recipe, the glass, and the ice budget
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classic cocktailsHow to Make a Sazerac: New Orleans' Official Cocktail
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1920s cocktailsHow to Make a Sidecar: The Cognac Classic from 1920s Paris
By Arthur Bulota · July 25, 2026The Classics
Stirred, shaken, and served in the right glass
champagne cocktailsHow to Make a French 75: Gin, Lemon, Champagne
The French 75: 1 oz gin, 1/2 oz lemon, 1/2 oz syrup, 3 oz brut Champagne – plus the coupe vs flute...
By Arthur Bulota · July 8, 2026
campariHow to Make a Negroni: The 1919 Equal-Parts Classic
The classic Negroni: 1 oz each of gin, Campari, and sweet vermouth, stirred over ice with an orange slice – plus the...
By Arthur Bulota · July 3, 2026
By Spirit
Gin, whiskey, vodka, and what to pour them into
classic cocktailsHow to Make a Gimlet: Gin, Lime, Nothing to Hide
By Arthur Bulota · July 22, 2026
classic cocktailsHow to Make a Cosmopolitan That Isn't Too Sweet
By Arthur Bulota · July 18, 2026
bourbon cocktailsHow to Make a Whiskey Sour: Classic and Egg-White Versions
By Arthur Bulota · July 11, 2026
classic cocktailsHow to Make a Daiquiri: The Real 3-Ingredient Cocktail
By Arthur Bulota · July 10, 2026More Recipes
Every recipe, measuredFrom Arthur
“Most margaritas are ruined before the tequila arrives, by sour mix, by syrup, by a blender. I want you to make one from three real ingredients and discover it was a sharp, salted, grown-up sour all along.”
Email me if you have any questions: shop@glassiquecadeau.com. I answer every email personally.

