


Make Your Freezer Cocktail Work Harder
Turn your freezer Negroni or Martini into a highball, sour and more.
- story: Laurel Miller
- photo: Lizzie Munro

The Frothy Power of Milk Powder
A small measure of the shelf-stable ingredient can add creamy richness to cocktails.
- story: Tyler Zielinski
- photo: Lizzie Munro

The Secret to Fluffy Egg White Perfection
Puffy cocktail peaks are one simple ingredient away.

A Cocktail Project, But Make It Easy
Six low-key, high-impact recipes to elevate any cocktail.
- story: Kara Newman
- photo: Lizzie Munro

The Myth of the Japanese Hard Shake
What many assume to be the de facto Japanese style has been misunderstood for nearly a decade.
- story: Chloe Frechette
- photo: Eric Medsker

Does Clear Ice Really Matter?
Many top-tier bars still argue that clear ice offers little beyond aesthetics. But that’s not the only consideration.
- story: Robert Simonson
- photo: Lizzie Munro

Science Your Way to a Zero-Waste Cocktail
The White Lyan team shares their advice on how to turn food waste into cocktail ingredients at home.
- story: Maja Jaworska
- photo: Lizzie Munro

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

Understanding Japanese Bartending in Five Techniques
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
- story: Chloe Frechette
- photos: Eric Medsker