Bar technique

technique #beverage #proprietary #restricted-ops #ip #pocket-spice ⚠ PROPRIETARY — RESTRICTED OPS ONLY This article contains the proprietary...

technique #beverage #infusion Fat washing infuses spirit with the flavor of an oil or fat. Combine spirit with melted fat (bacon, butter, coconut oil,...

technique #beverage #prep #mise-en-place All citrus is juiced day-of, never the night before. Lemon yield: ~1.25 oz per medium lemon. Lime yield:...

technique #beverage #stir Stirring is for spirit-only or spirit-forward drinks. The goal is dilution, chill, and clarity — not aeration. Use a...

technique #beverage #tiki #crushed-ice Swizzling is the tiki method of dilution and chill using crushed ice and a swizzle stick (or barspoon). Fill...

technique #beverage #garnish #standards Garnish does three jobs: aroma, visual, edible. Every garnish must serve at least one. No garnish for show...

technique #beverage #shake #foam The dry shake is the first shake without ice. Combine all ingredients including egg white or FiFo into the shaker,...

technique #beverage #cuban Throwing aerates a drink without ice contact and without bruising delicate ingredients. Pour the drink between two tins...

technique #beverage #aromatics A rinse coats the inside of the glass with an aromatic spirit. Pour a small amount (0.25 oz) into the empty glass,...

technique #beverage #advanced Milk-wash uses the acid-curdling-protein reaction to clarify a cocktail to crystal clarity while transforming the...

technique #beverage #shake Shake when there's citrus, dairy, egg, or any non-spirit component that needs aeration. Hard shake for 10-12 seconds. The...

technique #beverage #garnish Hold the peel skin-side down over the glass. Squeeze and twist firmly to express the oils onto the drink's surface. You...

technique #beverage #ice #equipment Three ice formats: 1) Kold-Draft 1.25" cubes for shaking and stirring (high density, slow melt, clean flavor). 2)...

technique #beverage #garnish #fire Flaming a peel ignites the citrus oils for a brief flash of caramelized aroma. Hold an orange peel skin-side toward...

technique #beverage #ice Dilution is intentional, not accidental. Shaken cocktails dilute roughly 20-25% by water weight in 12 seconds. Stirred...

technique #beverage #strain Double straining removes ice shards, fruit pulp, and herb fragments from anything served 'up' (no ice). Hold the Hawthorne...

We batch to power throughput, but the bar must look alive. The rules By volume, not weight. Volume scales linearly with our jiggers. Weight doesn't....

We use FiFo (vegetable propylene glycol foaming agent) instead of egg whites. Every time. Why Vegan-safe (matches dietary expectations of our guests)...

Our proprietary seasoning blend, added to specific cocktails for body, finish, and the "fourth dimension" most guests can't identify but can taste....