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Bartending Techniques

Improve drink quality with better method and consistency.

A growing library of technique guides to help drinks taste better and look cleaner. Learn the details that matter, from chilling and dilution to mixing methods and service rhythm, with simple steps you can use right away.

Why Liquid Intelligence Is Still the Best Book for Cocktail Technique and Consistency

Some cocktail books inspire. Fewer make drinks measurably better on a busy bar. Liquid Intelligence sits in that second category because it treats cocktails as repeatable processes, not vibes. It is also recognized at the “serious book” level, including a James Beard Foundation Book Award win in Beverage.

A man with a beard, wearing a white lab coat, carefully pours white foam from a silver siphon dispenser into a stemmed glass containing a red liquid. He is in a laboratory setting, with stainless steel shelves filled with numerous brown glass reagent bottles behind him. On the counter are beakers, a balance scale, jars of white powders, a bowl of clear gelatin sheets, and other lab equipment.

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

A bartender in a red plaid shirt pours sparkling water from a silver soda siphon into a large glass filled with ice and a lime wheel in a dimly lit bar.

Cocktail Carbonation: How to Add Bubbles Like a Pro

Few sensations in the world of drinks rival the sparkle of well-balanced carbonation. The first sip of a perfectly fizzy cocktail — crisp, lifted, and aromatic — is more than a tactile pleasure: it’s chemistry, physics, and timing in harmony.

A professional bar counter displaying the juice clarification process. On the left, a carafe of cloudy orange juice sits next to a citrus reamer. Center stage features a bag of Pectin (E440) powder and a bottle of Pectinex enzyme. On the right, a carafe contains the final clarified, transparent liquid next to a coffee filter setup, illustrating the before-and-after results of enzymatic clarification

Pectin vs. Pectinex: The Bartender’s Guide to Haze, Texture, and Crystal-clear Juices

If you work with fresh juices, purées, fruit cordials, or shrubs, you’re working with pectin—whether you intend to or not. Pectin is one of the main reasons juices stay cloudy, feel thick, clog filters, and separate quickly.

Illustrated dehydrator tray with dried citrus wheels, herbs, and fruit slices, with the title “Dehydration for Cocktails”.

The Art of Dehydration in Mixology: Techniques, Tools, and Flavor Transformation

Dehydration is one of the most practical and transformative techniques in modern mixology.Whether used for garnish aesthetics, shelf-stable infusions, or to concentrate the flavor of fruits and herbs, learning how to dehydrate ingredients correctly can elevate your cocktail presentation and deepen its aromatic complexity.

A professional three-panel visual guide illustrating the milk washing technique: first, the initial curdling of milk and cocktail base; second, the slow filtration process through a filter bed yielding a clear liquid; and third, the final result—a crystal-clear clarified cocktail served in a Nick & Nora glass with an orange twist garnish.

Milk Punch (Milk Washing): How to Clarify Cocktails for Crystal-Clear Results

In the ever-evolving world of mixology, few techniques balance tradition and modern precision like Milk Punch, also known as Milk Washing. Mixing milk with spirits sounds counterintuitive until you see the result: cocktails that pour clear and bright, drink remarkably smooth, and carry a soft, rounded texture that is difficult to achieve with dilution and chilling alone. Milk washing is not a gimmick. It is clarification with purpose: stripping harsh edges, tightening flavor

A middle-aged man with short dark hair, wearing a grey button-down shirt and a brown leather apron, is focused on pouring a cloudy, light-colored liquid from a glass beaker into a Chemex coffee maker.

How to Clarify an Ingredient with Agar Agar (Beginner-Friendly Guide)

Crystal-clear ingredients are not just about looks. In cocktails, clarification is a prep technique that removes suspended solids, so flavors read cleaner, textures feel smoother, and liquids pour with a more refined finish.

A bartender in a leather apron uses a sous vide immersion circulator to prepare infusions in a water bath filled with vacuum-sealed bags of citrus peels, herbs, and spices on an illuminated bar counter. Fresh fruit and glass lab equipment, including beakers and flasks, are arranged around the setup.

Optimizing Flavor Extraction in Cocktails Through Sous Vide

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

Cover image showing a foggy cocktail presentation concept with the title “Dry Ice in Cocktails” plus a CO₂ label and safety warning icon, designed for a bar technique and safety article.

Dry Ice & Bar Safety: Best Practices for Bartenders

Dry ice is solid carbon dioxide (CO₂). In bars, it is used for one reason: visual drama. When it sublimates, it releases CO₂ gas and rapidly chills the surrounding air, producing the dense “fog” effect guests love. The same physics that makes dry ice impressive is also what makes it risky. Dry ice is extremely cold, it releases large volumes of gas, and it can dangerously pressurize sealed containers. Professional use is possible, but only when the service design prevents gu

Rotary evaporator (rotavapor) illustration next to a cocktail glass, representing low-temperature vacuum distillation for aroma-focused cocktails.

The Art of Distilling Flavor: How to Use a Rotavapor in Your Cocktail Bar

Modern craft cocktail programs increasingly borrow tools from gastronomy and laboratory science to gain more control over aroma, flavor, and repeatability. One of the most transformative machines in that toolkit is the rotavapor (rotary evaporator). Originally designed for lab evaporation and solvent recovery,

A professional stainless steel spindle drink mixer on a bar counter with a metal malt cup engaged

The What, How & Why of the Milkshake Mixer in Modern Bar Programs

The milkshake mixer, technically referred to in professional settings as a spindle mixer, spindle blender, or drink mixer, is moving beyond its 1950s diner roots and into contemporary bar programs that prioritize texture, controlled aeration, and repeatable execution.

Rows of traditional 600-liter Sherry butts stacked in a historic Spanish bodega.

The Solera System: A Timeless Method of Aging

The Solera system stands as one of the most sophisticated aging processes in the world of beverage production. This fractional blending technique is celebrated for its ability to produce consistent, high-quality products by harmonizing older and younger spirits or wines. Unlike static aging, where a liquid rests in a single cask for its entire duration, the Solera system is a "living" process of continuous movement and integration.