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The 8:2:1 Ratio, David Embury Daiquiri

There is a time and a place for a Golden 2:1:1 Ratio, then there is what David Embury defined as the perfect cocktail ratio… the 8:2:1

Dry Shaking Egg Whites & The Clover Club

The Dry Shake is known to bartenders and home enthusiasts alike, it’s the defacto standard way of shaking a cocktail that contains egg whites..

Cocktail Bitters & The Sazerac Cocktail

ne cannot talk about the history of cocktail bitters without talking about The Sazerac. You can also stash The Old Fashioned into the exact same category.

What are cocktail bitters?

What are cocktail bitters? The concept behind a cocktail bitter is fairly straight forward: concentrate the flavors of a bitter agent along side an aromatic agent.

Cocktail Syrups, Why So Many Options?

There are so many cocktail syrups on the market today, why so many options? The answer is simple! The same cocktail over and over gets boring fast.

Levels of Sweetness Explained

You’ve probably made plenty of cocktails, probably drank more, what makes your balanced cocktails so balanced?

Understanding Citrus, Sour, and Acidity.

How does acidity work in a drink, what makes it sour, and what type of citrus should we be using in our cocktails?

Cocktail Modifiers Explained: Why We Need Them.

Today we’re going to show you how cocktail modifying agents work and why a cocktail modifying agent is important in cocktails.

Golden Ratio: 2:1:1 Cocktail Balance

Today let’s talk about the golden ratio, 2:1:1. This is breaks a recipe into “parts”, with a ratio of 2 parts for your core spirit, 1 part for your sweet and 1 part for your sour.