Infusions & Fermentations

Idromele is one of the simplest fermented drinks on paper: honey, water, yeast. In practice, small choices decide whether the result tastes clean and elegant or flat, overly sweet, and unstable. This guide explains what idromele is, where it comes from, and how to make a reliable first batch at home, with beginner-safe fermentation advice and clear troubleshooting.

Tepache is a lightly fermented drink traditionally associated with Mexico. Most modern versions are made by fermenting pineapple peels with sugar, water, and often cinnamon. The result is sweet, gently tangy, and usually lightly fizzy. For new bartenders and beginners, tepache is useful for two reasons. First, it is an approachable introduction to fermentation. Second, it works as a flavorful mixer that brings pineapple brightness plus a soft, “funky” edge to highballs, spri

If you want a December cocktail that feels instantly festive without being complicated, an Old Fashioned is the perfect canvas: strong, warming, and built for slow sipping. This version borrows its signature aroma from panettone—the classic Italian Christmas sweet bread, buttery and soft, usually dotted with candied citrus peel and dried fruit.

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.

In the ever-evolving landscape of cocktail culture, house-made sodas are no longer just playful additions — they are the backbone of high-level zero-proof mixology and refined highball construction. Among these, pomelo soda stands out for its rare citrus complexity, delicate bitterness, and crystalline refreshment.

Oleo saccharum is a classic bar-prep ingredient made by extracting aromatic citrus oils from peels with sugar. The result is intensely fragrant, bright, and rounded, with a depth that citrus juice alone cannot deliver. It is one of the most effective ways to add “citrus peel aroma” to cocktails, punches, and even zero-proof drinks, while also reducing waste by using peels that would otherwise be discarded.

Olive washed gin represents a sophisticated and flavorful evolution of traditional gin-making. This innovative infusion technique combines t

At The Double Strainer, we’re all about finding unique ways to elevate classic cocktail ingredients, and today’s spotlight is on a powerhous

The fusion of roasted coffee and the herbal, bittersweet complexity of sweet vermouth creates a sophisticated ingredient for modern mixology. This infusion adds a new dimension to classic recipes like the Negroni, Manhattan, or a simple Americano, providing a bridge between the earthy notes of Arabica and the botanical depth of fortified wine.

Wasabi, scientifically known as Wasabia japonica or Eutrema japonicum, is a member of the Brassicaceae family, which includes horseradish and mustard. Often termed "Japanese horseradish,"

Saline solution is a simple mix of salt (sodium chloride) and water. In beverage work, it is commonly prepared at about 18–22% salt by weight, because that strength lets you use it drop by drop to enhance flavor without making the drink taste obviously salty.

Jackfruit has a naturally tropical, honeyed sweetness and a soft “ripe fruit” aroma that pairs surprisingly well with classic London Dry botanicals. This homemade jackfruit gin infusion is designed to be simple, repeatable, and useful in real cocktails, from a brighter Gin and Tonic to a fruit-led French 75 riff.