The Pithy Bar

Stir

Combined with ice in a mixing glass and strained off it. It chills with less dilution and no aeration, leaving the drink clear, heavy and unclouded - which is what a drink of spirits and wine alone asks for. Not to be confused with the stir that finishes a built drink in its glass: that one is not a mixing method.

Dilution
~40%

Mixed this way

  • Angel Face

    Equal parts gin, apricot and apple brandy - deceptively soft

  • Bijou

    Herbal, sweet and very strong - diamond, emerald and ruby

  • Boulevardier

    A Negroni that swapped its gin for bourbon

  • Dirty Martini

    A Martini made savory with a splash of olive brine

  • Dry Martini

    Gin and vermouth, stirred cold and served with an olive

  • Gibson

    A Dry Martini garnished with a pickled onion

  • Gimlet

    Gin stirred with lime cordial, as the Navy drank it

  • Hanky Panky

    A sweet martini with one bitter drop of Fernet

  • Martinez

    The Martini's sweeter ancestor, with a drop of maraschino

  • Negroni

    Bitter, stirred and unapologetically strong

  • Old Fashioned

    Whiskey, sugar and bitters - Near perfection

  • Rosita

    A tequila Negroni, with the vermouth split between sweet and dry

  • Sazerac

    Rye in an absinthe-rinsed glass.