Pro Tips for Boston Marathon Spectators

Going Solo

Before you dismiss the red plastic cup as a vestige of college parties past, consider this: It’s the ultimate tool for assembling carefully calibrated cocktails. Even the pros are onboard. “This is how I roll—this is how we tailgate,” says Jackson Cannon, Eastern Standard’s beverage director. The key, he says, is to use the lines of the cup to measure ingredients. We asked Cannon and two other bartenders to offer up creative quaffs that can be crafted entirely in an 18-ounce cup*—with nary a jigger in sight (a spoon or stray chopstick, however, may come in handy). —Leah Mennies

The Cuba Libre

From Jackson Cannon, beverage director, Eastern Standard and Island Creek Oyster Bar; co-owner, Hawthorne. 

 

The Pal-o-Mine

From Ezra Star, bar manager, Drink. 

 

Flip the Pimm’s

From Joy Richard, beverage director, Franklin Restaurant Group. 

 

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* These diagrams were created with a generic red cup. Solo overhauled its basic design a few years ago; if you opt for the brand’s new square-bottom cup, note that similar measurements can be achieved by using the letters on the side of the cup and its wavy top lines.

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