Behind the Bar

• 2 oztequila blanco
• 1 ozfresh lime juice
• ¾ oztriple sec / Cointreau

Shake with ice, strain over fresh ice into a salt-rimmed rocks glass. Lime wheel.

• 2 ozbourbon or rye
• ¼ ozsimple syrup (or 1 sugar cube)
• 3 dshAngostura bitters

Stir with ice, strain over a big cube. Express orange peel over the top and drop in.

• 2 ozwhite rum
• 1 ozfresh lime juice
• ¾ ozsimple syrup
• 8 lvsmint, gently muddled
• topsoda water

Press mint with syrup (don't shred it), add rum, lime, ice; top with soda. Mint sprig.

• 1½ ozvodka
• 1 ozfresh espresso
• ¾ ozcoffee liqueur
• ¼ ozsimple syrup

Shake hard for the crema, double-strain into a chilled coupe. Three coffee beans.

• 2 ozvodka
• ½ ozfresh lime juice
• topginger beer

Build over ice in a copper mug, stir once. Lime wedge.

• 2 ozbourbon
• ¾ ozfresh lemon juice
• ¾ ozsimple syrup
• 1egg white (optional)

Dry-shake if using egg white, then shake with ice; strain over ice. Cherry & orange.

• ½ ozeach: vodka, gin, white rum, tequila, triple sec
• ¾ ozfresh lemon juice
• ½ ozsimple syrup
• topcola

Shake everything but the cola, pour over ice, top with cola. Lemon wedge.

• 3 ozprosecco
• 2 ozAperol
• 1 ozsoda water

Build over ice in a large wine glass (3-2-1). Orange slice.

• 1 ozgin
• 1 ozCampari
• 1 ozsweet vermouth

Equal parts. Stir with ice, strain over a big cube. Orange peel.

• 2 ozwhite or gold rum
• 1½ ozcream of coconut
• 1½ ozpineapple juice

Blend with a cup of ice until smooth. Pineapple wedge & cherry.

• 1½ ozvodka
• 4 ozClamato
• 2 dshhot sauce
• 3 dshWorcestershire
• pinchsalt & pepper

Celery-salt rim, build over ice, roll to mix. Celery stalk, lime, pickled bean if you're fancy.

• 2 ozgin
• 4 oztonic water

Build over plenty of ice, stir once. Lime wedge (or cucumber with Hendrick's).

• ¾ ozIrish whiskey (Jameson)
• ¾ ozpeach schnapps
• ½ ozsour mix
• splashlemon-lime soda

Shake, strain, splash of soda on top.

• ¾ ozvodka
• ¾ ozpeach schnapps
• ½ ozsour mix
• splashlemon-lime soda

The Green Tea's vodka cousin. Shake, strain, splash of soda.

• 1 ozcitrus vodka
• ½ ozfresh lemon juice
• ¼ ozsimple syrup

Shake, strain into a sugar-rimmed shot glass. Lemon wedge.

• ½ ozvodka
• ½ oztriple sec
• ½ ozfresh lime juice

Equal parts. Shake and strain.

• ⅓coffee liqueur (bottom)
• ⅓Irish cream (middle)
• ⅓Grand Marnier (top)

Layer over the back of a bar spoon, densest first.

• 1 ozbutterscotch schnapps (bottom)
• ½ ozIrish cream (top)

Float the Irish cream over a bar spoon.

• 1 ozJägermeister (shot)
• ½ canenergy drink (glass)

Drop the shot into the glass; drink immediately.

• ½ ozCanadian whisky (Crown)
• ½ ozpeach schnapps
• splashcranberry juice
• ½ canenergy drink (glass)

Build the shot, drop into energy drink.

• ½ ozCanadian whisky (Crown)
• ½ ozsour apple schnapps
• ½ ozcranberry juice

Equal parts. Shake and strain.

• 1 ozcoffee liqueur (bottom)
• 1 ozvodka
• topsoda water

Layer over ice; drink through a straw from the bottom in one go.

• ½ ozJägermeister
• ½ ozcoconut rum
• ½ ozpineapple juice

Shake and strain. Weirdly delicious.

• ½ ozspiced rum
• ½ ozcoconut rum
• ½ ozmelon liqueur
• ½ ozblue curaçao
• 1 ozpineapple juice

Shake and strain — comes out green, no actual cannabis involved.

• 1 ozwhiskey (shot one)
• 1 ozpickle brine (shot two)

Whiskey first, brine chaser. The brine kills the burn.

• 1 oztequila
• 1lime wedge + salt

Lick, sip (shoot), suck: salt → tequila → lime.

• ¾ ozhazelnut liqueur (Frangelico)
• ¾ ozcitrus vodka

Shake, strain; bite a sugared lemon wedge right after — tastes like cake.

• ½ ozCanadian whisky (Crown)
• ½ ozamaretto
• ½ ozcranberry juice

Equal parts. Shake and strain.

• 2 ozrye or bourbon
• 1 ozsweet vermouth
• 2 dshAngostura bitters

Stir with ice, strain up. Brandied cherry.

• 2½ ozgin (or vodka)
• ½ ozdry vermouth

Stir cold, strain up. Lemon twist or olive. "Dry" = less vermouth; "dirty" = add olive brine; "wet" = more vermouth.

• 2 ozwhite rum
• 1 ozfresh lime juice
• ¾ ozsimple syrup

Shake hard, strain up. Lime wheel. (No blender in the classic.)

• 2 oztequila blanco
• ½ ozfresh lime juice
• topgrapefruit soda

Build over ice, optional salt rim. Grapefruit or lime wedge.

• 1½ ozcitrus vodka
• 1 ozcranberry juice
• ½ ozCointreau
• ½ ozfresh lime juice

Shake, strain up. Should be blush pink, not neon. Orange twist.

• 2 ozaged rum
• ¾ ozfresh lime juice
• ½ ozorange curaçao
• ½ ozorgeat (almond syrup)

Shake, pour over crushed ice. Mint sprig & spent lime shell.

• 2 ozgin
• 1 ozfresh lemon juice
• ½ ozsimple syrup
• topsoda water

Shake the first three, strain over ice, top with soda. Lemon & cherry.

• 2 ozdark rum (Goslings)
• ½ ozfresh lime juice
• topginger beer

Build over ice, float the rum on top for the "storm". Lime wedge.

• 1½ ozvodka
• ½ ozpeach schnapps
• 2 ozorange juice
• 2 ozcranberry juice

Build over ice, stir. Orange slice & cherry.

• 1½ ozvodka
• ¾ ozcoffee liqueur
• 1 ozheavy cream

Build over ice, float the cream. Skip the cream for a Black Russian.

• 1½ ozamaretto
• ¾ ozfresh lemon juice
• ¼ ozsimple syrup
• 1egg white (optional)

Shake, strain over ice. Cherry & orange. Add ¾ oz bourbon to stiffen it up.

• 1 ozgin
• ½ ozfresh lemon juice
• ½ ozsimple syrup
• topsparkling wine

Shake the first three, strain into a flute, top with bubbles. Lemon twist.

• 2 ozgin
• ¾ ozfresh lime juice
• ¾ ozsimple syrup

Shake, strain up. Lime wheel.

• 1½ ozcognac
• ¾ ozCointreau
• ¾ ozfresh lemon juice

Shake, strain into a sugar-rimmed coupe. Orange twist.

• ¾ ozbourbon
• ¾ ozAperol
• ¾ ozAmaro Nonino
• ¾ ozfresh lemon juice

Equal parts. Shake, strain up. Modern classic — easy to memorize.

• 1½ ozvodka
• 4 oztomato juice
• ½ ozfresh lemon juice
• 2 dshhot sauce
• 3 dshWorcestershire
• pinchsalt, pepper, celery salt

Roll between tins (don't shake — it aerates the tomato). Celery, olives, whatever fits.

• ½ ozeach: vodka, gin, white rum, tequila
• ½ ozblue curaçao
• ¾ ozsour mix
• toplemon-lime soda

A blue Long Island: swap triple sec for blue curaçao and cola for lemon-lime soda.

• 2 ozgin
• ¾ ozfresh lemon juice
• ¾ ozhoney syrup (2:1)

Shake, strain up. Lemon twist.

• BodyVery light, crisp, highly carbonated
• FlavourClean, faint grain, minimal hop character
• Order it forEasy drinking, hot days, "just a beer"
• ExamplesBud Light, Coors Light, Kokanee

• BodyLight, dry, snappy finish
• FlavourFloral/spicy noble hops over cracker malt
• Order it forA light lager drinker ready for more flavour
• ExamplesPilsner Urquell, Steam Whistle

• BodyMedium, dry finish
• FlavourPine, grapefruit, resin; assertive bitter bite
• Order it forHop-heads; "the bitterest thing you have"
• ExamplesDriftwood Fat Tug, Lagunitas IPA

• BodyFull, soft, juicy; cloudy appearance
• FlavourTropical fruit, citrus juice, low bite
• Order it forPeople who "don't like bitter IPAs"
• ExamplesMost craft "hazy" or "juicy" taps

• BodyMedium, balanced
• FlavourCitrus/floral hops with toasty malt backbone
• Order it forThe crowd-pleasing middle ground
• ExamplesSierra Nevada Pale Ale, 33 Acres of Life

• BodyLight-medium, soft, cloudy
• FlavourBanana & clove (hefe) or coriander & orange (witbier)
• Order it forFruity, smooth, approachable
• ExamplesWeihenstephaner, Hoegaarden (wit)

• BodyMedium, smooth
• FlavourCaramel, toffee, toasted malt
• Order it forMaltier without going dark
• ExamplesRickard's Red, Fat Tire

• BodyMedium
• FlavourNutty, chocolate, light caramel
• Order it forA gentle step toward dark beer
• ExamplesNewcastle Brown Ale

• BodyMedium-full, dark brown
• FlavourChocolate, coffee, light roast
• Order it forDark and rich but lighter than a stout
• ExamplesFounders Porter, local craft porters

• BodyFull and creamy (dry Irish stouts are lighter than they look)
• FlavourRoasted barley, espresso, dark chocolate
• Order it for"Something dark"; nitro pours are silkiest
• ExamplesGuinness (4.2%!), imperial stouts (8%+)

• BodyLight, spritzy
• FlavourTart fruit, lemony acidity; gose adds salt & coriander
• Order it forWine and cider drinkers, fruit lovers
• ExamplesFruited craft sours, kettle sours

• BodyMedium yet deceptively drinkable
• FlavourSpicy yeast, pear, honey; strong and golden
• Order it forSippers — warn guests about the ABV
• ExamplesWestmalle Tripel, Chimay White

• NotesBlackcurrant, cedar, dark cherry, oak
• Pair withSteak, lamb, aged cheddar — fat tames tannin
• Serve16–18°C, big bowl glass

• NotesPlum, black cherry, chocolate; smooth
• Pair withRoast chicken, pork, pasta with red sauce
• Serve16–18°C; the easy red recommendation

• NotesRed cherry, raspberry, earth, mushroom
• Pair withSalmon, duck, mushroom dishes — the red that loves fish
• Serve14–16°C, slightly cool

• NotesBlackberry, pepper, smoke; Aussie Shiraz is jammier
• Pair withBBQ, ribs, peppery and grilled meats
• Serve16–18°C

• NotesDark plum, blackberry, cocoa, violet
• Pair withGrilled steak — the Argentine asado classic
• Serve16–18°C

• NotesJammy berry, spice, higher alcohol
• Pair withPizza, burgers, BBQ sauce dishes
• Serve16–18°C; white zin is a sweet rosé, different animal

• NotesOaked: butter, vanilla, baked apple. Unoaked: green apple, citrus, mineral
• Pair withLobster, creamy pasta, roast chicken
• Serve10–12°C — not ice cold, it mutes the flavour

• NotesGrapefruit, gooseberry, fresh-cut grass
• Pair withGoat cheese, salads, white fish, anything with herbs
• Serve7–10°C, well chilled

• NotesPear, lemon, light almond; crisp and neutral
• Pair withShellfish, light appetizers, sushi
• Serve7–10°C; the safe white recommendation

• NotesLime, green apple, honey, petrol with age; electric acidity
• Pair withSpicy food — Thai, Indian, Szechuan. Sweetness cools heat
• Serve7–10°C; check the label for dry vs off-dry

• NotesStrawberry, melon, citrus zest
• Pair withCharcuterie, grilled salmon, patio anything
• Serve7–10°C, well chilled

• NotesProsecco: pear, apple, floral, frothy. Champagne: citrus, brioche, toast, fine bubbles
• Pair withSalty & fried foods, oysters, brunch; bubbles cut grease
• Serve6–8°C, ice cold; hold the flute by the stem

• NotesPeach, orange blossom, lychee; often lightly fizzy, low ABV
• Pair withFruit desserts, spicy food, or solo as dessert
• Serve6–8°C, very cold

• NotesRuby: fresh berry & chocolate. Tawny: caramel, nut, dried fig
• Pair withBlue cheese (classic), chocolate desserts
• Serve2–3 oz pour, slightly cool; an after-dinner sell