Acid-Adjusting Heads to the Home Bar
Stocking malic and citric acid powders at home can add a pop to everything from spritzes to batched Negronis—no high-tech equipment needed.
- story: Punch Staff
- photo: Eric Medsker
Stocking malic and citric acid powders at home can add a pop to everything from spritzes to batched Negronis—no high-tech equipment needed.
Infused Campari is everywhere. Here are four simple versions—from coffee to pineapple—to level up your next round.
An easy-to-make solution brings umami flavor to Martinis, Margaritas, highballs and more.
From Cocoa Puffs to Cap'n Crunch, cereal infusions are more than a gimmick.
Known as Gari Hai, the Japanese preparation adds refreshing tanginess to the timeless format.
An easy pandan-infused syrup adds nutty, herbal complexity to Daiquiris, Negronis and more.
Blended with a variety of sweeteners, the fermented paste adds an umami pop to sours, flips and more.
All of the necessary tips and tools to create exceptionally cold, on-demand Martinis, Negronis and more.
A technique that harnesses the pressure of freezing can be used to extract flavor from fruits and herbs.
Added directly to the mixing glass or shaker tin, the pantry staple makes an instantly richer, rounder cocktail.