RUM CRAWL

Bourbon & Branch | San Francisco | 2010s

2 dashes Angostura bitters
1/4 oz ginger syrup
3/4 oz lime juice
1/2 oz falernum
2 oz aged Jamaican rum

Express orange oil over
Garnish: orange twist

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SHAKE

Shaking a drink adds dilution, drops the drink temperature a bit below stirring, and creates an aerated texture. A general rule of thumb if unsure: drinks containing citrus, cream, or egg get shaken. These instructions assume you’re using a two-piece mixing tin set — if not, just follow along and add ice to your shaker last.

1 Prepare the garnish and set it aside.

2 Measure all ingredients into the smaller “cheater” tin. If the recipe calls for egg, crack the egg into a separate container first to inspect for any bits of eggshell.

3 Add ice cubes to the Boston tin, about half full. Secure the two tins together snugly (the cheater tin will fit inside the Boston tin at a slight angle) and raise them to shoulder level, oriented horizontally, with the base of the cheater tin pointed behind you.

4 Shake briskly for 10 seconds, then separate the tins by squeezing or smacking the Boston tin at the point where the two meet. The mixed drink and ice should all be in the Boston tin side of things.

5 Add any lengtheners called for to the tin (like seltzer or soda), then strain into your glass, using a Hawthorne strainer (or double strain by pairing with a fine-mesh strainer, if the drink contains anything chunky).

6 Garnish as specified.

COUPE

The elegant five-and-a-half ounce coupe has made a welcome return as the standard for craft drinks served up, replacing the V-shaped, so-called “Martini” glasses of the ’90s that grew to ridiculous proportions, slopping their drinks over the side the whole time.

Libbey 3777

NO ICE

This drink is served without ice in the glass; use ice if directed in the technique.