Seventy-five recipes worth actually making — the polished house collection plus the canon everyone should know. Tell it what's on your shelf and it tells you what you can pour tonight.
Eight drinks that earn their place: the show-offs, the crowd-pleasers, and the one you'll make on a Tuesday.
Search by name, spirit, or any ingredient. "Egg white", "chartreuse", "fig" — it all works.
Tick off what's actually in the cabinet. We'll show you what you can pour right now — and what you're one bottle away from.
Everything you need is already on the shelf.
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Transcribed from the original polished manuscript — spec'd, garnished, and tested. Chartreuse-forward, citrus-heavy, and unafraid of an egg white.
The classics every home bar should be able to produce on demand. Added so "what do I have" gives you real answers from a modest shelf.
Ounces throughout. 1 oz ≈ 30 ml. "Parts" recipes scale to whatever jigger you're holding. Rich syrup is 2:1 sugar to water; simple is 1:1.
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