Drink

There are plenty of how-tos and instructions for cocktail making out there. Heck, between mediocre recipes and articles about how to shake a metal canister back and forth, what else does Punch write about? Anyway, I want to talk about the rarely discussed and scariest of all bar techniques: the knife stir.

I seem to drink more and more Scotch and soda these days. Since young adulthood, there has been a part of me (for a long time considered wisdom) that reproaches the rest for wasting Scotch by diluting it with soda. Despite that voice, as I’ve gotten older, I’ve come to do so quite happily – my regular pour being one part Johnnie Walker Black Label, one part soda water, and then going the extra step towards the gallows of adding a large, cracked cube of ice as well.

This story originally appeared on the Gents Cafe Newsletter. You can subscribe here. I’ve often said that wines...

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