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The Long Pour title page
Recipe page from The Long Pour
Recipe page from The Long Pour
Recipe page from The Long Pour

Volume XI

The Long Pour

Seventy drinks, sorted by the bottle you already own rather than by occasion. Six spirit chapters and a zero-proof chapter that is a chapter, not an apology at the back. Every recipe is given in ounces and milliliters, with the dilution and the chill written down instead of left to luck.

70
Recipes
83
Pages
PDF
Format
$25 Add to cart Or the whole shelf, $159

Try 22 recipes free — two from every book, including this one.

What's inside

01 · Tequila & Mezcal

Ten that reward restraint. The smoky ones ask for mezcal rather than a reposado, and say so.

02 · Bourbon & Rye

Ten American whiskey drinks, each noting whether the sweeter bourbon or the drier rye is the better pour.

03 · Scotch, Irish & Japanese Whisky

Ten that either get out of the way of the malt or use the smoke as an ingredient.

04 · Gin

Ten built on the botanicals, which do half the work before anything else goes in.

05 · Vodka

Ten built on what is with it — coffee, citrus, tomato, ginger — since the spirit carries rather than adds.

06 · Rum & Cachaça

Ten from cane spirit, half of them tiki, which is mostly a matter of using three rums where one would do.

07 · Zero Proof

Ten that are not cocktails with the gin left out. Acid, tannin, bitterness and salt do what the alcohol was doing.

Sample recipe · page 18

Old Fashioned

Ingredients
  • 2 oz (60 ml) bourbon
  • 1 tsp simple syrup
  • 3 dashes Angostura bitters
  • 1 cup ice cubes
  • 1 large ice cube, for the glass
  • 1 strip orange peel
Method
  1. Combine the bourbon, syrup and bitters in a mixing glass.
  2. Add ice and stir 30 turns. The glass should frost and the volume should visibly rise.
  3. Strain over one large cube.
  4. Express the orange peel over the top, rub it round the rim and drop it in.
Page 18 of The Long Pour — Old Fashioned
Two measures on every lineOunces and milliliters, both printed. No recipe assumes you own a particular jigger.
Dilution is written downShake and stir times are given in seconds, because water is an ingredient and the usual instruction — "until cold" — is not a measurement.
The zero-proof chapter is a chapterTen drinks built to be good on their own terms, in the same glassware, with the same care as the sixty that pour spirit.

The rest of the shelf

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All eleven in the shop — 718 recipes across the shelf.