drink hacks Archives

Spritzing essential oils on non-essential drink components, like napkins or toothpicks, offers a memorable first impression.

Used in place of grenadine, the bittersweet liqueur can transform a variety of classics, from the Jack Rose to the Zombie.

Spent citrus and other fruits can be blended and cooked into “stocks” that provide another layer of flavor in drinks.

Used in tandem with fresh juice, acid powders can amplify flavors, or create new ones all together.

Aerating citrus in a blender is the secret to a frothier, more aromatic drink.

When used in place of simple syrup, the herbaceous liqueur can add greater dimension to cocktails.

As ubiquitous as Angostura bitters at Death & Co., a dash of absinthe can improve a variety of cocktails.

An easy, unexpected replacement for simple syrup in any drink.

Bespoke tea blends have long been used to infuse syrups, but in small quantity, they can also be used to flavor individual cocktails.

Blending existing bitters brands can offer depth and complexity to a variety of cocktails.

drink hacks