technique
How to “Season” Cocktails with Spirits and Liqueurs
Adding a small amount of spirit to a drink—whether as a float, a spritz or a rinse—can add flavor, aroma and complexity to cocktails.
- story: Kara Newman
- photo: Lizzie Munro
A Better Way To Batch Your Cocktail
Batching cocktails isn’t as simple as just scaling up your spec.
- story: Chloe Frechette
- photo: Lizzie Munro
Science Your Way to a Texturally Complex Cocktail
In "Drink Science," the White Lyan team explains how ingredients like aquafaba and soy lecithin can add textural complexity to cocktails.
- story: Maja Jaworska
- photos: Lizzie Munro
What Type of Ice Is Right for Your Cocktail?
Cracked, crushed or cubed? Large rock or Kold-Draft? Brad Thomas Parsons talks to some of the country's top bartenders about when to use each type of ice.
- story: Brad Thomas Parsons
- photo: Lizzie Munro
Drink Science with Team Lyan: The Best Way to Carbonate Your Cocktail
The White Lyan team offers advice and recipes for a step-by-step guide to carbonating cocktails at home.
- story: Robin Honhold
- photo: Lizzie Munro
The Next Generation of Fat-Washed Cocktails
In 2007, PDT’s Benton’s Old Fashioned put fat-washing on the cocktail map; a decade later, it’s gone way beyond bacon.
- story: Kara Newman
- photos: Lizzie Munro
Shaken, Up and … on an Ice Cube?
In recent years, some of the world's leading bars have debuted a new breed of drink—the up-rocks drink.
- story: Robert Simonson
- photo: Lizzie Munro
Drink Science with Team Lyan: Acidity Without Citrus
At London’s White Lyan, bartenders used a variety of acid solutions to mimic citrus and play with texture in cocktails. Here, they offer advice and recipes for a Creamy Martini,…
- story: Maja Jaworska
- photos: Lizzie Munro
Is There a Better Way to Make an Egg White Cocktail?
A new technique for shaking egg white drinks—the "reverse dry shake"—has popped up in bars around the country. Does it actually lead to a superior cocktail?
- story: Roger Kamholz
- photo: Daniel Krieger
The Art of the Free Pour
Unbeknownst to most customers, a great debate is stirring among bartenders across America about how exactly booze is poured into their mixing tins. Leslie Pariseau on the merits of free…
- story: Leslie Pariseau
- photos: Lizzie Munro
