“Regal Stir” Your Next Cocktail
A simple trick adds body and subtle aromatics to any stirred drink.
- story: Kara Newman
- photo: Lizzie Munro
A simple trick adds body and subtle aromatics to any stirred drink.
When, and why, to use fresh juice in a stirred drink—bar world axioms be damned.
A handful of bartenders is challenging the dogma that fresh citrus is always best.
Fresh-squeezed citrus juice is increasingly being traded for clarified, acidified, shelf-stable alternatives that resemble the imitation citrus of the ’70s and ’80s—only better.
The Garibaldi isn't the only drink that deserves a crown of frothy citrus.
Used in tandem with fresh juice, acid powders can amplify flavors, or create new ones all together.
At Restaurant GUSTU, bartenders combine local spirit singani with vodka, mint and chocolate bitters, in a decidedly Bolivian variation on the Julep.
Equal parts grapefruit fizz and lemon milkshake, pumped up with gin and bittersweet Amaro Montenegro.