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What Is Amaro? A Guide to Italy's Bitter Liqueurs
Amaro is Italy's family of bitter herbal liqueurs — ranging from gentle and citrusy to aggressively medicinal. Here's how to navigate the category and use them in cocktails.
David•
The Mixology Blog
Tips, techniques, and stories from the world of cocktails
ingredients
Coconut Water in Cocktails — A Low-Sugar Mixer That Actually Works
Coconut water has roughly a quarter of the sugar of most mixers and pairs naturally with rum, tequila, and vodka. Here's how to use it — and where it falls flat.
David•
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Coconut Cream vs. Cream of Coconut vs. Coconut Milk — Getting Tiki Right
These three coconut products are NOT interchangeable. Using the wrong one will wreck your Pina Colada. Here's which tiki recipes need which — and why it matters.
David•
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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•
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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•
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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.
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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•
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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•
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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•
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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•
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Cachaca vs. Rum — Why They're Not the Same Spirit
Cachaca and rum are both made from sugar cane, but the similarities end there. Learn the production differences, flavor profiles, and why swapping one for the other changes your cocktail.
David•
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Aperol vs. Campari — Flavor Profiles, Substitutions, and Best Uses
Aperol and Campari are both Italian bitters, but they differ in bitterness, ABV, and flavor in ways that matter for every cocktail you put them in. Here is how to use each one correctly.
David•
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