1. DRY MARTINI
A classic martini technically should be made with gin, although if your prefer vodka that’s no sin either. Order it up and stirred, not shaken (sorry 007).
4 oz. gin or vodka
1 oz. dry vermouth
Stir vermouth and gin with cracked ice, strain into a chilled cocktail glass, and garnish with an olive.
The Margarita is the workhorse of summer. It’s best made with a splash of Cointreau or Grand Marnier, but if you like it a little sweeter, ask your bartender to add agave syrup.
2 oz. silver tequila
1 oz. Cointreau
1 oz. lime juice
coarse salt for the rim
Rub the rim of a chilled cocktail glass with lime juice and dip in coarse salt. Shake tequila, Cointreau, lime juice, and ice in a mixing glass, then strain into the salted glass over ice.
3. MOSCOW MULE
Russia may be a heated subject right now, but this cocktail is crisp and refreshing, and good for any season. Plus it (usually) comes in a cool copper mug.
2 oz. vodka
4-6 oz. ginger beer
1/2 oz. lime juice
Squeeze lime juice into a Moscow Mule mug, then drop in spent shell. Add 2-3 ice cubes and vodka, then fill with ginger beer.
This the drink Ernest Hemingway made famous. It tastes damn good, whether you’re stateside or abroad in Cuba.
2 oz. white rum
1/2 oz. lime juice
1 tsp. superfine sugar
3 mint leaves
Muddle lime juice with sugar in a Collins glass. Add mint leaves, mushing them against the side of the glass. Fill glass 2/3 with cracked ice, add rum, then top off with spent lime shells and club soda.
beers begin as pilot batches, 10 gallons at once, brewers encouraged to experiment. Little Brett was a notable trial, wee in alcohol, walloped with hops, a fast employee favorite. This spring, the test graduated to Allagash’s grown-up brewing system, bottled by the four-pack, an accessible lesson on yeast’s effects.
The Sazerac combines all good things—rye whiskey, absinthe, and a punch of bitters—into a hell of a whiskey cocktail.
2 1/2 oz. rye whiskey
1 sugar cube
2 dashes Peychaud’s bitters
1 dash Angostura bitters
absinthe (or Pernod)
Muddle sugar with a few drops of water in a cocktail glass. Add a few small ice cubes, whiskey, and both bitters, then stir. Coat the inside of a second glass with absinthe, then strain the mixture into it. Garnish with a lemon peel. Brett is not so reductive. For starters, the genus encompasses a range of fingerprint-unique strains. Secondly, it’s usually used alongside standard brewing yeast, perhaps in conjunction with souring bacteria, creating a complex flavor stew. Utilized for primary fermentation, Brett acts differently.