Cocktail technique guide

Bartending techniques, mixology made simple and modern takes on the classics.

• How do you muddle citrus without making the drink bitter? — Contrary to popular belief, the "white part" (pith) of the lime isn't the main culprit. Unwanted bitterness comes from over-extracting oils from the peel. Muddle with the flesh facing up and stop as soon as the juice cells burst. (50)
• Why does more ice mean less dilution? — More ice means less dilution. A full load of ice keeps the temperature low, so the cubes don't melt quickly and water down the drink. (254)
• When should you use crushed ice or a large cube? — Use crushed ice for ultra-fast chilling (Caipirinhas) and large cubes for drinks that need slow dilution (Sours and stirred drinks). (19)
• What is the bar spoon lift? — Push the bar spoon all the way to the bottom and lift the solid ingredients up, mixing everything evenly without knocking the fizz out of the mixers. (36)
• What is double straining? — Use a strainer and a fine-mesh sieve at the same time. Essential when working with jams or fruit to get a clean, clear texture. (88)
• Which jam works in a cocktail? — Pick brands made with real fruit (e.g., Queenberry). Artisanal or premium jams stand in for syrups and liqueurs with better flavor and texture. (25)