The tools of a craft
Stirring vs Shaking
Spirit-forward cocktails — Negronis, Old Fashioneds, Martinis — are always stirred. Shaking introduces air and dilutes faster. We stir until perfectly chilled. Shaking is reserved for cocktails that benefit from the texture it creates.
The Dry Shake
For sours made with egg white, we shake without ice first — the "dry shake" — to emulsify the white and build that signature silky foam. Then again with ice. Two shakes. Non-negotiable.
Glassware as Part of the Drink
A chilled glass makes a meaningful difference. A Martini served in a warm glass is a lesser drink. We chill our coupes, our flutes, and our stemware before every service. The glass is the final ingredient.
The Blue Blazer
Our most theatrical technique. Blended Scotch and boiling water are ignited and poured in a long, arcing stream between two mugs. The flame aerates the spirit, marries it to the honey, and creates something that cannot be replicated by any other method.