Preparation Techniques

Explanations on shaking, stirring, macerating, straining, cooling, diluting and finishing drinks.

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Coquetel dourado clarificado em copo baixo com gelo e casca de limão, ao lado de leite, limão, especiarias e coalhos em tecido filtrando líquido claro para uma jarra.

Preparation Techniques13/09/20267 min read

Clarified milk punch: why milk curdles and how to prevent cloudy filtration

Learn how acidity coagulates casein, what it can remove from a cocktail, and why the curd bed and recirculation are crucial for clarity.

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Mão usa conta-gotas para adicionar solução salina a um coquetel cítrico, com outro drink, frasco de conta-gotas e sal ao lado.

Preparation Techniques12/09/20266 min read

Saline Solution in Cocktails: Why a Few Drops Change Flavor and How to Dose It

Learn how saline solution can reduce bitterness, make other flavors stand out, and how to test a 20% solution without making a cocktail taste salty.

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Bancada de bar com mixing glass e coquetel âmbar à esquerda, shaker metálico e drink espumoso com limão à direita, indicando a comparação entre mexer e bater.

Preparation Techniques02/09/20266 min read

Stir or shake a cocktail? How to decide by ingredient, texture, and dilution

Learn when to stir or shake a cocktail and how citrus, spirits, egg white, dairy, aeration, and dilution affect the choice.

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Comparação lado a lado de dois Whiskey Sours em um bar, com espuma fina à esquerda e uma camada espessa e cremosa à direita, diante de coqueteleiras metálicas.

Preparation Techniques28/08/20269 min read

Whiskey Sour with no foam: dry shake or reverse dry shake? What actually changes

Reverse dry shake often favors a taller foam layer, but it does not fix everything. Learn what changes in the technique and how to diagnose foam that will not hold.

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Copo baixo com coquetel âmbar e gelo sobre balcão de bar, ao lado de caderno com fórmulas de ABV, recipiente graduado para água incorporada e quadro com exemplo de cálculo antes e depois da diluição.

Preparation Techniques27/08/20268 min read

How to calculate the alcohol content of a drink: ABV before and after dilution

Calculate the estimated ABV of a cocktail by adding the alcohol from each ingredient and using the water actually incorporated by the ice, with a practical method and clear precisi...

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Três coquetéis sem álcool com diferentes níveis de açúcar ao lado de balança, termômetro e cubos de gelo usados no teste de diluição.

Preparation Techniques03/08/20269 min read

Does the same dilution test work on mocktails? Yes, but the target changes

Weighing before and after also works for non-alcoholic cocktails, but sugar, temperature and technique change the result and the target needs to be recalibrated.

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Três copos do mesmo coquetel preparados com tempos diferentes de agitação, ao lado de uma balança e de um termômetro culinário.

Preparation Techniques02/08/202611 min read

Dilution changes the drink: how ice, time and temperature change the result

Dilution and temperature define the strength, aroma and texture of the cocktail. See how to measure the effect of ice with a scale, thermometer and controlled times.

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