Hack Your Drink: Acid-Adjusted Citrus
Used in tandem with fresh juice, acid powders can amplify flavors, or create new ones all together.
- story: Kara Newman
- photo: PUNCH
Hack Your Drink: The Key to “Fluffy Citrus”
Aerating citrus in a blender is the secret to a frothier, more aromatic drink.
- story: Kara Newman
- photo: Lizzie Munro
Hack Your Drink: The Chartreuse Solution
When used in place of simple syrup, the herbaceous liqueur can add greater dimension to cocktails.
- story: Kara Newman
- photo: Daniel Krieger
Hack Your Drink: Death & Co.’s “Improved Microdose”
As ubiquitous as Angostura bitters at Death & Co., a dash of absinthe can improve a variety of cocktails.
- story: Kara Newman
- photo: Daniel Krieger
Hack Your Drink: The Sweet Wine Swap
An easy, unexpected replacement for simple syrup in any drink.
- story: Kara Newman
- photo: Daniel Krieger
Hack Your Drink: Fast Sachet Infusions
Bespoke tea blends have long been used to infuse syrups, but in small quantity, they can also be used to flavor individual cocktails.
- story: Kara Newman
- photo: Lizzie Munro
Hack Your Drink: Three “Homemade” Bitters Blends
Blending existing bitters brands can offer depth and complexity to a variety of cocktails.
- story: Kara Newman
- photo: Daniel Krieger
Hack Your Drink: The “Regal Shake” Technique
Incorporating citrus peels into drink-making, beyond the express, can offer a shortcut to greater complexity in shaken and stirred drinks.
- story: Kara Newman
- photos: Lizzie Munro
Basil-Infused Gin Rickey
Fresh basil adds clean, bright flavor and an emerald-green hue to the refreshing Rickey.
- story: Chloe Frechette
Oh Kale No
Think tequila-spiked green juice for this cocktail from Detroit transplant, Dorothy Elizabeth, which, as the name suggests, calls on kale-infused tequila for the base.
- story: Chloe Frechette
