Bartenders have been using dashes and splashes since before Prohibition to add and blend the subtlety of flavors, and the "rinse" technique has long been an integral part of cocktails…
Over at Serious Drinks, cocktail science guy Kevin Liu tries to mix olive and other cooking oils into his cocktails and finds that the concept works best when oil is treated…
(n.) A piece of bartending equipment that allows liquids to be sprayed in a fine mist. Most often thought of as a fussy way of adding small amounts of vermouth…
(n.) Used in the ritual of preparing absinthe, this perforated spoon sits atop a glass of absinthe to hold a sugar cube so that ice-cold water can be poured over…
(n.) A thin slice of fresh citrus fruit peel used as a cocktail garnish that when squeezed or flamed over the surface of a cocktail, contributes citrus aroma and flavor.…
1. (n.) A bartending tool used to make swizzle drinks, this thin wand comes with short, skewed prongs on one end. While traditionally made of wood from the Caribbean swizzlestick…
(n.) a cocktail-making tool used to shake ingredients for a cocktail. This tool to shake ingredients for a cocktail comes in two main styles: the traditional, or cobbler shaker, and the…
(v.) To add spices, sugar and fruit to a heated beverage, usually wine. Common mulling spices include cinnamon, cloves and citrus peel. This tradition, often associated with winter holidays, has…
(n.) A bartending tool used to muddle cocktail ingredients. A long-handled rod with a blunt end, usually made from wood, fancier versions have indentations on the blunt head to better…
(v.) A bartending technique in which a long blunt instrument is used to mash fruits, herbs, sugar or spices. Depending on what is being muddled, the action serves different functions:…
