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
The Case for Adding Salt to All of Your Cocktails
Some bartenders are taking to micro-dosing all of their drinks—from stirred to bubbly—with saline.
- story: Megan Krigbaum
- photo: Lizzie Munro
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
