Acids in Mixology Masterclass: Acid Blends, pH, Acidified Juices and Bar Workflow
Acids in Mixology is a practical masterclass for bartenders, bar managers, menu developers, beverage consultants and serious drink makers who want to use acidity with more control and less guesswork.
This masterclass explains what acids actually do in cocktails, how to choose food-grade acids, how to build practical acid blends, how to acidify juices and homemade ingredients, and why pH is not the same thing as perceived sourness.
You will learn how to brighten orange, pear, pineapple, melon, berry, grape, coconut and other ingredients without automatically covering them with lemon or lime. The goal is not to replace fresh citrus blindly. The goal is to understand when fresh citrus is right, when an acid blend is better, and how to make acid work repeatable for real bar service.
Understand how acids affect balance, freshness, aroma lift, sweetness and drink structure.
Build practical acid blends for citrus-style, lime-style, lemon-style, aperitif and soft lactic profiles.
Use SOPs, worksheets and tasting drills to acidify juices and train staff consistently.
Trusted by bartenders, consultants & hospitality teams worldwide
AT A GLANCE
Format
Online masterclass + PDF/Excel files
Delivery
Instant access after purchase
Price
$9.90 Launch Price​
Support
Email support included
Works On
Desktop, tablet and mobile
A practical acid work masterclass that teaches how to use food-grade acids, acid blends and acidified juices to create cleaner, brighter and more controlled cocktails.
You receive the full Acids in Mixology Masterclass PDF, plus practical files for using acids with more control behind the bar: an Acid Calibration Worksheet XLSX for recording blends, grams per liter, pH readings and tasting notes, an Acidified Juice SOP and QC Checklist PDF for preparing and checking acidified juices properly, an Acid Troubleshooting Matrix PDF for diagnosing harsh, flat or unbalanced acid work, and a Service Training Tasting Drill PDF for staff training, tasting calibration and sign-off language.
You will learn what acids do in cocktails, which food-grade acids can be used behind the bar, how to build acid solutions, how to acidify juices, how to choose the right blend, how pH differs from sourness, and how to troubleshoot flat, harsh or inconsistent drinks.
It solves the common problem of drinks that feel flat, heavy, too sweet, too citrus-dominant, chemically sharp or inconsistent because acid is being added by instinct instead of by a clear system.
The masterclass follows a practical acid workflow: define the drink problem, choose the right acid direction, build or select an acid blend, dose conservatively, test in the final drink, record the result, label the prep and train the team to repeat it.
Bartenders, bar managers, beverage consultants, menu developers, trainers and serious enthusiasts working with homemade ingredients, clarified juices, cordials, zero-proof drinks, sours, highballs, batching and technical cocktail prep.
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BUILT BY INDUSTRY EXPERIENCE
Created by Riccardo Grechi, working head mixologist, bar consultant & trainer.
The Double Strainer is built by Riccardo Grechi, an Italian head mixologist, bar consultant and trainer with 10+ years of hands-on experience across Europe and Southeast Asia. His work combines cocktail R&D, menu engineering, cost control, SOP development, training and beverage-program design, with a focus on practical systems that can be used in real service, not just theory.
10+ years of bar and hospitality experience
Award-winning head mixologist
Menu development, training & operations systems
Luxury hotel, cocktail bar & multi-venue experience
Founder of The Double Strainer, read by 30,000+ people yearly
WHAT'S INSIDE
The Framework
Acid work decision system
Practical Tools
Worksheets, SOPs and drills
Real Examples
Acidified cocktail examples
Pro Checklist
pH, QC and tasting checks
WHAT BAR PROS ARE SAYING
Very practical and well explained. This masterclass helped me understand how to use acids with control instead of guesswork.
Janet L.
Bartender
The best resource I’ve found for building consistent, repeatable drinks my guests actually love.
Maria L.
Beverage Director, Miami
Finally, a method that brings creativity and profitability together.
James R.
Owner, Sydney
The system completely changed how we approach menu development. It’s practical, clear, and actually works in a real bar.
Alex C.
Bar Manager, London
FAQ
Yes. The masterclass is designed to be clear and practical, even if you are still building your knowledge. More experienced bartenders, consultants and hospitality professionals can also use it to refine their method, structure and decision-making.
No professional bar experience is required. The content is built to explain the topic step by step, while still giving enough depth for people already working in bars, restaurants, hotels or beverage consulting.
After purchase, you receive access to the digital masterclass material. You can study it at your own pace and return to the content whenever you need to review a method, concept or practical framework.
This is a self-paced digital masterclass. It is not a live session, so you do not need to book a specific time or attend at a fixed hour.
Yes. The goal is not only to explain theory, but to help you apply the knowledge to real beverage work, including cocktail development, menu planning, service consistency, training, prep systems and better decision-making behind the bar.
The masterclass combines explanation, structure and practical application. Depending on the topic, it may include frameworks, examples, methods, checklists or decision-making systems that help you use the content in real work.
If you need help understanding the material or have a practical question related to the masterclass, you can contact The Double Strainer by email for support.
Use Acidity With More Control
Learn how to build acid blends, acidify juices, understand pH, troubleshoot balance problems and create brighter cocktails without covering the main ingredient.
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