Dehydration is one of the most practical and transformative techniques in modern mixology.Whether used for garnish aesthetics, shelf-stable infusions, or to concentrate the flavor of fruits and herbs, learning how to dehydrate ingredients correctly can elevate your cocktail presentation and deepen its aromatic complexity.

I started The Double Strainer because too much know-how lives in back offices and paywalled PDFs. This project exists to keep the craft open, practical, and free — from milk washing to menu engineering — so you can bring clarity to prep, service, and training. Today’s post is both celebration and instruction: a precise recap of the year, the people who inspired us, and the practical guides, worksheets, and recipes you can put to work tonight.

Great bars aren’t run on intimidation or “rock-star” egos. They’re built by leaders who set standards, protect culture, and help people do the best work of their careers—night after night.This article translates modern leadership research and bar management practices into a practical guide for Head Bartenders, Bar Managers, and Beverage Directors.

This is a bright, green, garden-forward tonic built from tarragon, basil, and lemongrass—carbonated to service pressure in a siphon. It’s designed for speed (blend-strain-filter-charge), clarity (fine strain + coffee filter), and stability (cold extraction + low oxygen). Below you’ll find why it works, how to nail it every time, and how to use it across cocktails, low-ABV, and zero-proof serves.

The Daiquiri is more than a cocktail — it’s the distilled essence of balance, the meeting point between sugar, citrus, and spirit. Three simple ingredients — Cuban rum, fresh lime juice, and simple syrup — combine to create one of the world’s most elegant drinks. Yet behind that simplicity lies a universe of technique, history, and cultural identity.

Before a guest ever tastes a cocktail, they’ve already decided what kind of bar you are. The first 30 seconds define expectations: the welcome, the atmosphere, even the smell of the room. Done right, those moments can create an instant connection — the kind that turns a walk-in guest into a loyal regular. Done poorly, and no Negroni or Espresso Martini will ever fully recover the mood.