RUM CRAWL

By Dave Stolte | October 8, 2012

THE BASICSTHE NOT-SO-BASICSSHOP 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…

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WEST INDIES PUNCH

By Dave Stolte | September 23, 2012

THE BASICSTHE NOT-SO-BASICSSHOP BUILD & STIR This method assembles the finished drink right in the glass. Dilution in built drinks evolves, becoming a journey: the first boozy sip gradually softens to a whisper as you enjoy it. 1 Prepare the garnish and set it aside. 2 If the recipe calls for expressed citrus oil, squeeze…

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ANCIENT MARINER

By Dave Stolte | August 23, 2012

THE BASICSTHE NOT-SO-BASICSSHOP DUMP “Dumping” a drink is almost the same as shaking, but skips the final step of straining out the ice. This method of preparation typically uses pebble or cracked ice. 1 Prepare the garnish and set it aside. 2 Measure all ingredients into the smaller “cheater” tin. 3 Add ice to the…

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