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The bar's hard stuff: drinks being worked on, the ones worth learning, and the techniques with their numbers.
6 entries for “hake”
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The cocktail bar · 1 version hereRoasted Corn Sour
v5Rosa Ibarra · v5v5 · 15ml tequila, bourbon down to 45

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Double Chicken Please, New YorkShaken, served upCold PizzaA slice of pizza as a sour: tequila with Parmigiano and burnt toast, tomato, basil, honey and egg white.No spec publishedMake the first version →Double Chicken Please, New YorkShaken, served upJapanese Cold NoodleA piña colada rethought as a bowl of cold sesame noodles: rum, pineapple, cucumber, coconut, lime and sesame oil.No spec publishedMake the first version →CubaShaken, served upDaiquiriWhite rum, lime and sugar, shaken hard: the benchmark sour, and the drink a bartender is most often judged by.15.0% abv8.9g sugar0.85% acidMake the first version →New York and San Francisco, by competing claimsStirred, over iceMartiniGin and dry vermouth, stirred until very cold: the drink where dilution and temperature are most of the recipe.26.3% abv0.4g sugar0.07% acidMake the first version →
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