How to Make a Whiskey Sour: Classic and Egg-White Versions
The whiskey sour two ways: the bright 1862 classic and the silky egg-white Boston Sour – with the 2:1:1 template, the dry shake, and the right...
ReadThe Journal
Recipes
Cocktail craft and glassware notes, from the studio that makes the glass.
How to Make a Daiquiri: The Real 3-Ingredient Cocktail
The real daiquiri: 2 oz white rum, 3/4 oz lime, 1/2 oz syrup, shaken ice-cold into a coupe – from Jennings Cox's 1898 Cuba to Hemingway's...
ReadHow 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 debate and the 1915...
ReadHow 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 1919 Florence story and...
ReadHow to Make a Martini: Ratio, Stir, Glass – Settled
Gin, vermouth, a 30-second stir and a chilled glass – every ratio explained, every myth retired, including the shaken one.
ReadHow to Make an Espresso Martini That Actually Has Crema
Fresh espresso, a hard 15-second shake, and a chilled coupe – the 1983 London classic done properly, foam and all.
ReadHow to Make a Manhattan: The 1880 Recipe That Never Needed Fixing
Rye, sweet vermouth, bitters – the 2:1 classic from 1880, stirred properly and served in the glass bartenders actually use.
ReadHow to Make an Old Fashioned: The Classic Recipe and the Right Glass
The four-ingredient classic, built the way bartenders actually make it – with the ratio, the ice, and the glass that make the difference.
Read