![]() ![]() Also, if you make a mistake, chances are you’ll be dumping sugar and juice down the drain rather than costly spirits. The rationale is that you're constantly interrupted while making drinks behind a bar, so if you lose your train of thought, you know where you are based on what bottle you just put down. I build cocktails from the smallest ingredient quantity to the largest, and (if two ingredient quantities are the same) from the least costly ingredient to the most expensive. ![]() I use Cocktail Kingdom’s Japanese-style 2-ounce / 1-ounce jigger along with their 3/4-ounce / 1/2-ounce jigger, and I carefully eyeball 1/4-ounce measures with the 1/2-ounce side of the second jigger, because there isn’t a baking spoon or jigger cup of this size. It’s preferable to have jiggers of various volumes, so your pours always fill the cup, instead of having to eyeball a measure within the cup for a smaller pour. ![]() To help you master your at-home bartending game, we tapped the industry icon, who recently published the comprehensive Meehan’s Bartender Manual. Below, Meehan shares his top five tips for building better drinks, plus an inspired riff on the classic Negroni. You’d be hard-pressed to find a more respected influence on the world of mixology than bartender, journalist, and author Jim Meehan, whose Beard Award–winning PDT (Please Don’t Tell) in New York City has helped shape the national landscape of cocktails-on both sides of the bar. ![]()
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