techniques
How to Flame an Orange Peel (Without Burning Your Eyebrows)
Flaming an orange peel caramelizes the citrus oils and adds a subtle smoky note to your cocktail. It looks impressive and takes 5 seconds — here's the technique.
David•
The Mixology Blog
Tips, techniques, and stories from the world of cocktails
Expressing a Citrus Peel — What It Does and How to Do It Right
Expressing a citrus peel sprays aromatic oils over your cocktail, changing the aroma and first impression of every sip. Here's the proper technique and when to use it.
David•
events
Cocktail Garnish Prep — What You Can Do a Day Ahead (And What You Can't)
A practical timeline for prepping cocktail garnishes before a party -- what holds overnight, what to cut the morning of, and what has to wait until service.*
David•
ingredients
How to Make Simple Syrup: The One Ingredient Every Home Bartender Needs
Simple syrup is the essential liquid sweetener used in cocktails, mocktails, and coffee drinks. It takes five minutes to make and unlocks an entirely new level of home bartending.
David•
ingredients
Irish Whiskey in Cocktails — Why It's More Versatile Than You Think
Irish whiskey's smoothness isn't a weakness in cocktails — it's a superpower. Triple distillation and pot still character make it the most mixable whiskey category.
David•
ingredients
What Is Falernum? The Caribbean Syrup Most People Have Never Heard Of
Falernum is a Caribbean syrup (or liqueur) flavored with lime, almond, clove, and ginger. It's essential for tiki drinks and impossible to substitute.
ingredients
What Is Maraschino Liqueur (And Why It's Not Cherry Syrup)
Maraschino liqueur is a dry, funky spirit distilled from Marasca cherries — pits and all. It tastes nothing like cherry syrup and it's essential for a dozen classic cocktails.
David•
ingredients
What Is Chartreuse and Why Is It So Expensive?
Made by monks from a secret 130-herb recipe since 1737, Chartreuse is the most unique liqueur in any cocktail bar. Here's what it is, why it costs so much, and how to use it.
David•
ingredients
What Is Absinthe? History, Myths, and How to Actually Use It
Absinthe does not make you hallucinate, was not banned for the reasons you think, and belongs in more cocktails than you realize. Here is everything you actually need to know.
David•
techniques
What Does "Rinse the Glass" Mean? Absinthe Rinses and Beyond
A rinse coats the inside of your glass with a thin layer of a potent spirit, adding subtle flavor and aroma without overpowering the drink. Learn the technique, the classic absinthe rinse, and when to use alternatives like mezcal or Chartreuse
David•
ingredients
How to Use Whole Spices in Cocktails — Star Anise, Cloves, Cinnamon, and More
Whole spices give cocktails cleaner, deeper flavor than ground spices — without the grit. Here's how to infuse them into syrups, spirits, and drinks, with timing for each spice
David•
techniques
How to Infuse Spirits at Home — Methods, Timing, and What to Avoid
Infusing spirits at home is dead simple — put an ingredient in a jar of liquor and wait. The hard part is knowing how long to wait. This guide covers timing, popular infusions, straining, storage, and the mistakes that ruin a perfectly good bottle.
David•
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