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It doesn’t take more than a generous hand, decent whiskey, a comfortable glass and hard-frozen ice to fix an unimpeachable Scotch on the rocks. But a cocktail is something else again. It helps to know that a recipe is essentially a chemical formula, and drinks are not so much mixed as built. You want to measure ingredients as meticulously as a draftsman constructs a blueprint. It won’t ruin a drink if you’re a few milliliters off, but a connoisseur of that particular call will perceive a difference. So give the following formulas your personal best. Story: Emanuel Greenberg, 1984 #PlayboyHeritage

Whiskey sommelier (read: your dream job) Young Kim presides over 1,200 bottles of the spirit at New York’s Flatiron Room—so who better to tap for a refresher, especially now that American whiskey is a $3 billion industry? Playboy sits down with Kim to chat about everything from common ordering mistakes to the one bottle you need to buy. Read more on Playboy.com.