Cocktail hour at home doesn't have to mean a glass of Merlot or a bottle of beer. Bring some next-level mixology (yes, we said "mixology") to your domestic game with our guide to choice gear, pro techniques, and new-school ingredients
The Porthole Chef Grant Achatz uses this stunning 13-ounce infuser at Aviary in Chicago. It allows combinations of booze, juice, herbs, and fresh fruit to meld as you gradually decant from it. $99; crucialdetail.com
Barrel-Aged Cocktail Kit: Aging cocktails like the Boulevardier mellows them to a deep deliciousness. This kit from New York's Tuthilltown Spirits features a charred-oak honeycomb stave for wood-aged flavor. $12.50; tuthilltown.com"
We age drinks that have a wine component, such as vermouth or Sherry, because the wine will oxidize a little bit. That brings out a lot of nutty, grassy, earthy flavors."--Jeffrey Morgenthaler; Clyde Common, Portland, ORGet the recipe: The Boulevardier
