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Hi Infatuation reader. With restaurants around the country reopening, we understand that socializing in any form might still feel strange, and poses risks too. Should you go out to eat? That’s up to you. But we’ll continue to keep you informed as best we can. If you have any questions or concerns, feel free to email us at community@theinfatuation.com.


Two Cocktails To Help You Try Something New, & One Of Our All-Time Favorite Drinks

PHOTO: Emily Shindler

Right about now seems like the best time to try something new. Like pastis. If you want to drink them the traditional way, take two ounces, pour into a highball (without ice), and top that off with five ounces of cool water. You’ll notice your drink will immediately turn cloudy - and that’s because pastis contains an organic compound that isn’t soluble in water. This won’t make you hallucinate, but it will give you a drink that’s great for warm days when you want to sip on something cool and pretend you’re in Marseille. As an added perk, it will also make anyone near you point a finger and say, “What’s that?”

But if you’re not quite ready to dive head-first into the world of absinthe and pastis, I understand. Think of this week’s cocktails as your training wheels or pool floaties. A Sazerac and a Corpse Reviver No. 2 both have trace amounts of either absinthe or pastis (whichever you choose), giving them just a hint of anise flavor. They’re also both absolute classics that you should know how to make. And if you’re already pretty sure you don’t like pastis, make yourself a Mezcal Negroni. It could very well be my favorite cocktail of all time.



The Infatuation Guide To Making Better Cocktails At Home


Corpse Reviver no. 2

Several different Corpse Revivers have been around for over a century, but the best one by far is the Corpse Reviver No. 2. It’s well-balanced, strong without tasting too boozy, and deceptively complex for something that looks like a glass of lemonade trying to convince everyone it’s an elegant cocktail.

How To Make A Corpse Reviver


When you’re starting out as a bartender, the Sazerac is one of the first things you learn to make. Why? Because it’s a certified classic. Sure, it’s also kind of an obscure drink nowadays and people rarely order them - but it’s not like a lawyer can just turn to a judge and say, “I’m sorry your honor, that law’s too obscure, and I didn’t bother to learn it.” Seeing as how you probably aren’t a professional bartender, here’s another reason to make Sazerac: it’s a delicious drink.

How To Make A Sazerac

mezcal negroni

A gin Negroni is called a Negroni, and a bourbon Negroni is called a Boulevardier. So why doesn’t the mezcal Negroni have a name (other than Mezcal Negroni)? It should, seeing as how it’s arguably better than both of those other drinks.

How To Make A Mezcal Negroni

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