Ingredients

Featured ingredients and the cocktails that use them.

• Angostura bittersThe bar's seasoning: a dash or two of this bitter, spiced tincture sharpens sours and defines the old fashioned.
• Bourbon whiskeyAmerican corn whiskey with caramel, vanilla and oak — the workhorse of the sour and the old fashioned.
• BrandyGrape spirit aged in oak, warm and rounded — the heart of the Brandy Alexander and a favorite for after-dinner drinks.
• Coffee liqueurSweet, roasty liqueur that anchors the espresso martini and the White Russian. Look for real coffee on the label.
• Egg whiteOne white, dry-shaken hard, turns a sour silky with a snow-white foam. Flavorless — it's all about texture.
• EspressoA fresh, hot shot pulled right before shaking gives coffee cocktails their crema and intensity. Never use stale brew.
• GinJuniper-forward grain spirit and the backbone of classic cocktails from the Martini to the Negroni. London Dry is the all-purpose choice.
• Lime juiceFreshly squeezed lime is the sour engine of the daiquiri, the margarita and countless classics. Always juice it just before mixing.
• MezcalAgave spirit roasted in earthen pits, giving smoke and depth. A little transforms a cocktail; a lot makes it unforgettable.
• Simple syrupEqual parts sugar and water — the easiest way to sweeten a cocktail evenly. Keeps for two weeks refrigerated.
• Tequila reposadoTequila rested in oak for two months to a year — softer than blanco, with vanilla and spice that shine in stirred and fruity drinks alike.
• VodkaThe neutral canvas of the bar — clean, dry and mixable with nearly anything. Quality shows in texture more than flavor.
• White rumLight, crisp cane spirit made for daiquiris and mojitos. Its clean profile lets citrus and sugar do the talking.