Stirring looks simple—almost passive—but it’s one of the most deliberate actions behind the bar. When a drink is built entirely from spirits, every rotation matters. There’s no citrus to hide mistakes, no foam to soften edges. Chill and dilution are the drink. Stirring isn’t about mixing ingredients together; that part is over in seconds. What…
If you’ve ever made the same cocktail twice and wondered why one felt lighter, colder, or more textured than the other, the answer is often the shake. Not the recipe. Not the spirits. The shake. Over time, bartenders developed different shake styles to solve different problems: how to chill without overdiluting, how to build foam…
While modern drinkers associate the French 75 with gin (or vodka, in the case of a French 76), history points to a different origin. The French 125 is not just a variation; it is a return to the cocktail’s original, rich, French-rooted form. This version swaps the spirit for Cognac, the famed grape brandy of…
If you believe that brunch isn’t complete without a cocktail, this cupcake is for you. Inspired by the timeless Italian cocktail made with Prosecco and white peach purée, these Bellini Cupcakes are bubbly, fruity, and undeniably elegant. Just like the classic [Bellini cocktail]1, this dessert balances the dry, crisp notes of sparkling wine with the…
If the classic, gin-based French 75 is a crisp, botanical toast to spring, the French 95 is its warmer, richer cousin, perfect for autumn and winter celebrations. This powerful and elegant cocktail makes one simple, brilliant substitution: it swaps the gin for bourbon. The result is a wonderfully complex sparkling drink. The bright tartness of…
The French 76 is a sophisticated and sparkling cocktail that’s perfect for any celebration. It’s a direct and popular variation of the classic French 75, with one simple switch: it uses vodka instead of gin. This swap makes for a cocktail that is cleaner, crisper, and smoother than its botanical-heavy predecessor. The neutral profile of…
Cloudy ice melts fast, tastes like freezer, and turns an Old Fashioned or highball into a slushy shrug. Clear ice, on the other hand, looks like glass, chills longer, and keeps flavors sharp from first sip to last. You don’t need pricey molds or a dedicated ice machine to get there—you need directional freezing. Directional…
You shake a Margarita, strain it into the glass—and it looks… gritty. Tiny ice shards float on top, pulp clings to the rim, and the texture is more slush than silk. That’s where double-straining earns its place. Double-straining is the secret behind crystal-clear, bar-quality cocktails made at home. By using both a Hawthorne strainer and…
The difference between a good cocktail and a great one? Sometimes, it’s as simple as what you do with the citrus peel. A quick twist over the glass can light up the entire drink—literally and aromatically—if done right. But done wrong, it adds nothing or worse: bitter pith, wax, or burnt oil. Expressing citrus oils…
Clean, crisp, and deceptively simple, the Vodka Sour is a masterclass in cocktail balance. While other sours feature assertive spirits like whiskey or pisco, this version uses vodka’s neutral canvas to let the bright, tangy flavor of fresh lemon shine. When prepared with an egg white and shaken properly, this drink transforms from a simple…