How do I make a mojito?
A proper mojito — the muddling technique that doesn't shred the mint, the right ratio, and how to build it in the glass.
Balance, technique and drinks worth making at home.
14 guides in Coffee, Tea & Drinks
A proper mojito — the muddling technique that doesn't shred the mint, the right ratio, and how to build it in the glass.
The principles behind most cocktails — balance, dilution, temperature — plus the minimum kit and the handful of ratios worth knowing.
The small number of bottles that cover most classic cocktails, and what to buy first if you are starting from nothing.
The stirred cocktail family — Negroni, Martini, Manhattan — and why stirring rather than shaking matters.
Fresh espresso, a hard shake and the sugar that makes the foam hold rather than collapse.
The ice, the tonic and the ratio that make the difference between a good G&T and a flat, watery one.
Batching cocktails, quantities per person, and how to serve a group without spending the evening behind a bar.
The template for spirit-forward stirred drinks, using the Old Fashioned as the clearest example.
The shake, the ratio and the strain that make sours work, using a whisky sour as the template for a whole family of drinks.
A short list of bottles and tools that between them make dozens of drinks, in the order worth buying them.
Scaling drinks up correctly, including the water you must add to replace the dilution shaking would have given.
A self-service setup that works, the quantities to plan for, and the ice problem nobody accounts for.
Glassware, ice, garnish and the small details that make a home drink look considered.
Why home ice is cloudy and melts fast, and the simple changes that produce clear, slow-melting cubes.
Full recipe library, spirit categories, dilution and balance theory, and bar technique.