Bottling cocktails dates back more than 100 years, but it’s only over the last few that they’ve have begun to pop up on bar menus. The trend arguably began with Clyde Common, where Jeffrey Morgenthaler has been bottling drinks for years, but, as Tasting Table reports, it’s expanded to include bars in New York, San Francisco, Chicago and beyond. Head over for a little primer on the different techniques that bartenders at spots like NYC’s Saxon + Parole and Chicago’s Celeste are using to get the most out of their bottled drinks. [Tasting Table]