Cocktails, Techniques
& Bar Culture

Modern mixology for bartenders & operators

New techniques, recipes, and bar insights.

Not sure where to start?

Pick your fast track

Here's your roadmap to cocktails, techniques and the bar business.

This section gives you a quick overview of the three main tracks, so you can jump straight into the topic that matters most to you today

Fundamentals

From “I like cocktails” to solid basics

For serious home enthusiasts and new bartenders.

Start here to learn balance, ice and dilution, and the first specs every bartender should master.

Cocktails & Techniques

Better cocktails, backed by solid techniques

For bartenders who want to turn good cocktails into consistently great ones. Dive into milk punch, dehydration and homemade mixers to make cleaner, more consistent drinks behind any bar.

Bar Business & Management

The systems behind a good bar

For head bartenders, bar managers and F&B leads.

Leadership, service flows and key numbers so you can build teams and bars that work even when you’re not there.

Online Bar Services & On-Site Bar Consulting

Menu design, SOPs, training, and operational performance support

Bar Toolkits & Bundles

Professional spreadsheets, SOPs, and systems for real venues

Downloadable toolkits built for operators who want control and repeatable results.
Improve costing, pricing, inventory, menu engineering, and team standards using proven templates
designed for bar operations.

Toolkits

Cocktail & Mocktail Menu Engineering - The Double Strainer

Cocktail Menu Design Service

Concept, recipes, specifications, and service-ready structure

A menu design service that combines creativity with operational clarity. Includes recipe
development, detailed drink specifications, preparation planning, and a structure designed for speed,
consistency, and sales.

Menu Design

On-Site Bar Consulting

For Cocktail Bars, Hotels & Spirits Brands in SEA

Practical on-site work to improve real service conditions. Identify bottlenecks, optimize preparation and station setup, tighten cost control, and implement standards that the team can follow every day.

On-site Bar Consulting

Built by a working
head mixologist,
bar consultant & trainer

The Double Strainer is primarily a one-person project, led and written by Riccardo Grechi.

Most of what you read here – from the first draft of an article to the last spec of a cocktail – is created by Riccardo, based on real service, training sessions and bar openings he has worked on.
From time to time, he may invite trusted bartenders, bar managers or consultants to contribute ideas and guest pieces. When that happens, it will be clearly credited.

Sometimes you’ll see the word “we” on this site. It reflects the fact that no bartender works in a vacuum: every article is influenced by the teams, bars and colleagues Riccardo has worked with over the years. But the responsibility for every opinion, technique and idea published here is his.