top of page
News per Homepage


How to Batch Cocktails: The Math, Dilution, and Bar-Ready Steps
Batching cocktails means preparing multiple servings in advance so service is faster and more consistent. Done well, it reduces ticket times, smooths busy shifts, and makes specs easier to execute across a team. Done poorly, it creates flat drinks, wrong dilution, and “mystery bottles” that nobody trusts.


Oaxaca Old Fashioned: The Classic Tequila and Mezcal Old Fashioned
The Oaxaca Old Fashioned is an Old Fashioned-style cocktail built on agave spirits. It uses a split base of tequila and mezcal, a small amount of agave sweetness, and bitters. The result is spirit-forward and aromatic, with gentle smoke and a dry finish.


Gin for Beginners: What It Is, Types, and How to Choose and Use It
Gin can look simple on paper: a clear spirit with botanicals. In the glass, small differences in style and strength decide whether a drink tastes crisp, perfumed, sharp, or flat. This guide keeps it practical so choosing and using gin becomes easy.


Cold Brew Jasmine Tea Soda: Recipe, Carbonation, and Fixes
Sparkling jasmine tea soda is exactly what it sounds like: jasmine tea with bubbles. It can be a soft, elegant refreshment on its own, and it can also behave like a “non-alcoholic topper” behind the bar, adding aroma and lift without heaviness.
The catch is that jasmine is unforgiving. Over-extract it and it turns bitter or overly perfumed. Under-extract it and the bubbles feel thin and pointless. Carbonate it warm or cloudy and the result often foams, goes flat fast, or tas


The 6 Cocktail Families That Explain Almost Every Drink
Most cocktails look complicated only because the names change faster than the underlying structure. Cocktail families solve that problem by grouping drinks into repeatable templates. Learn the template once, and it becomes easier to


How Do You Make Foam for Cocktails? A Beginner Guide to Methods and Troubleshooting
Foam is not just decoration. Done well, it adds aroma at the rim, changes mouthfeel, and can rebalance a drink by softening sharp edges or carrying a top-note flavor into every sip. Done poorly, it collapses fast, tastes “eggy” or bitter, and makes service inconsistent.
This guide explains what cocktail foam is, why it forms, the main foam styles used in bars, and how to make foam reliable in real service. It is technique-only and focuses on stability, workflow, and troubles


Idromele: What It Is, History, and a Beginner Mead-Making Recipe
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.


The Double Strainer | Year One: Mixology Techniques, Recipes & Bar Systems (Free)
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.
bottom of page
