Bartenders continually look for tools and techniques that improve texture, speed, and repeatability. One comparison that comes up frequently is the immersion blender (stick blender) versus the traditional dry shake.
In professional mixology and artisanal beverage creation, extracting flavor consistently is a core skill. Terms like “infusion” are often used broadly, but decoction, infusion, and maceration are distinct techniques with different results. The right choice depends on the botanical, the solvent, and the sensory target.
