HACCP (Hazard Analysis and Critical Control Point) is a practical way to prevent food safety problems before they reach a guest. In a cocktail bar, “food” includes ice, garnishes, juices, syrups, dairy, eggs, and any house-made prep that is stored, portioned, or served.

Shrub is a sweet and tart syrup made with fruit, sugar, and vinegar. It is used like a flavor concentrate. Add a small amount to soda for an instant non-alcoholic drink, or use it in cocktails as a fast way to build fruit, acidity, and aroma in one ingredient.

Mango and ginger foam is a fast, high-impact topper for cocktails. It adds aroma, sweetness, gentle heat, and a creamy mouthfeel without changing the drink’s liquid volume too much. When it is done well, it dispenses smoothly from a siphon, sits as a neat cap, and stays stable long enough to serve and enjoy the drink.

In the ever-evolving landscape of mixology, precision and innovation have become as essential as quality ingredients. One of the most exciti