Classic recipes, bartender techniques and the stories behind every glass — written so anyone can pour like a pro at home.
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Nearly every classic is built on one of these. Master them and the recipes take care of themselves.
For anything with citrus, cream or egg. Hard and cold for 10–12 seconds to chill, dilute and aerate.
For spirit-forward drinks. 20–30 seconds over ice keeps it silky, clear and perfectly diluted.
Pour straight into the glass over ice. The easy way to make highballs, spritzes and long drinks.
Press herbs or fruit to release oils and juice. Gentle with mint — bruise it, don't shred it.
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