Jim Meehan

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Your success with home mixology will be defined as much by what you stock as how you use it. Most home bars contain a decent selection of base spirits and very few modifiers. A bucket of ice, a few limes and a minibar may look like a world of opportunities, but it’s not. So instead of planning a party around what you have around the house, buy a modifier like orange Curaçao, Bénédictine, maraschino or Campari. You can make several different classic cocktails by pairing one of those with bitters, vermouth or a few items from the fruit stand. You’ll also build up your back bar, one bottle at a time.

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cocktail cold. This recipe came to us from Jim Meehan, a bartender and an owner of Please Don't Tell, a speakeasy in the East Village.

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking

Jim Meehan · NYT Cooking