05 / The essentials
Mixers, mocktails, simple cocktails, and non-alcoholic hosting.
88 stories
The Pour · Cocktail Recipes
This Trinidad Sour recipe uses Angostura bitters as its base, then balances their dark spice with rye whiskey, fresh lemon juice, and sweet almond-like orgeat. The result is a bold, tart, bitters-forward cocktail that becomes surprisingly composed when shaken
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The Pour · Cocktail Recipes
This Ramos Gin Fizz recipe uses a dry shake, a chilled shake, and a slow soda-water finish to create the drink’s signature airy foam, creamy texture, and bright citrus balance.
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The Pour · Cocktail Recipes
A classic equal-parts Negroni poured slowly over freshly ground coffee for a bright, bitter, aromatic cocktail with a clean finish.
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The Pour · Cocktail Recipes
This tzatziki martini uses cucumber-and-dill-infused vodka, dry vermouth, fresh lemon, and a small amount of Greek yogurt for a savory cocktail that stays bright, cold, and balanced rather than heavy.
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The Pour · Cocktail Recipes
A dependable classic Negroni recipe with the equal-parts ratio, proper stirring method, vermouth guidance, garnish, and practical adjustments for a stronger, softer, or less bitter drink.
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The Pour · Entertaining
A simple format for hosting a whiskey tasting at home, including bottle selection, pour sizes, glassware, tasting order, palate resets, and an easy note-taking framework.
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The Pour · Cocktail Recipes
Learn how to dry shake a cocktail, when to add ice, and how the reverse dry shake creates a smoother, more stable foam for whiskey sours, gin sours, and other egg-white drinks.
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The Pour · Cocktail Recipes
This balanced apple bourbon sour combines bourbon, apple whiskey or cider, fresh lemon, maple syrup, and a small measure of allspice dram. Serve it over fresh ice, or add an optional egg white for a softer, silkier texture.
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The Pour · Mixers
Learn how to make bitters and soda with sparkling water, citrus, and optional sweetness. This simple formula explains how many dashes to use, which bitters to choose, and how to adjust the drink without making it taste medicinal.
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The Pour · Mixers
The best drinks with eggplant Parmesan are refreshing, lightly bitter, citrusy, and not too sweet. Here are practical cocktail, wine-alternative, and nonalcoholic pairings for the dish’s tomato sauce, fried eggplant, melted cheese, and herbs.
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The Pour · Cocktail Recipes
A bright, tart, lightly bitter gimlet variation with gin, passionfruit syrup, banana liqueur, Campari, fresh lime, and a restrained touch of salt.
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Learn what baijiu tastes like, how much to use, and which ingredients balance its intense aroma in approachable cocktails.
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