How To

Sour Mix Recipe for Cocktails

Sweet Sour MixThe idea of sour mix is simply one of efficiency in a fast paced work environment, such as bar or big party. By premixing simple syrup and fresh squeezed citrus juice, and then bottling… [Continue]

Orgeat Syrup

Many classic drinks use orgeat syrup as a component of the drink. It is most famous for contributing to the original Mai Tai but it can be found in many other classics including the Scorpion, Japanese cocktail and the traditional French drink called the Momisette. Orgeat, sometimes called "French Orgeat", is simply… [Continue]

How to Name a Cocktail

As bartenders and mixologists toil away behind their bars, they occasionally create inspiring cocktails that they want to share with the masses. After creation, the first thing that needs to be done is to provide the mixture with an etymological designation (i.e. give it a name). If the drink is truly unique, then picking a name is a trivial matter. If the drink is a variation on an existing cocktail,… [Continue]

Homemade Soda

The idea of making homemade soda from scratch sounds like fun, but it still requires a lot of attention to details. This is especially true when making the base flavour concentrate because 21 ml (2/3 of an ounce) of flavouring oils will end up making about 120L (30 gallons) of soda-pop! If you are okay with being accurate then you’ll find that homemade soda formulations are an awesome way… [Continue]

How to Make a Martini

I just spent the last two Saturdays whipping up some cocktails at the LCBO and came to the realization that there are some big gaps in the knowledge people need to make a decent martini, or any cocktail for that matter. Art of Drink has always been about the dissemination of information for the betterment of cocktails so we’re going back to basics. Even though a lot of us are good at discussing… [Continue]

How to Make Vermouth

Most aspiring mixologists love to create unique cocktails by combining an array of flavours. The use of bitters is one example of an ingredient that has become popular again. For many years bitters were left out of Manhattans and many bars didn't even stock them. But times are changing and with the cocktail renaissance in full swing, many bars… [Continue]

How to Make Bitters

Bitters have been popular in Europe for hundreds of years, but in North America, they haven't quite stayed as popular since the introduction of refined sugar. However, there seems to be a rekindled interest in bitter liqueurs and cocktail bitters. This could partially be caused by the Jagermeister shot phenomenon. Or, it could be that people just get bored and need to try new things. Either… [Continue]

Jamaica Ginger aka “Jake”

Last week Trevor Easter (bar manager of the Rickhouse in San Francisco) asked me a question about Jamaica Ginger for a cocktail that he was researching. It just happened that I did know a fair amount on the subject. While doing research for Fix the Pumps I came across some old recipes… [Continue]

Cognac Oil

The world of alcohol is fraught with risks and great bartenders know how to manage them. One method is to insert a low or non alcoholic drink into the mix. Unfortunately, most non-alcoholic drinks suck, though things are getting better. One area that offers a lot of potential is essential oils and soda fountain techniques. The actual "Holy Grail" would be a drink that tastes like an alcoholic drink… [Continue]

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@zachkpearson currently a stalemate but they are actively preventing the sale of the bitters in the US.
A girl at the bar just guessed my age at 34 and said that was on the high side.
It is Friday, I think I'll drink beer and watch thunderstorms roll in off the lake. #GrandBend
How Cocktail Books Made Canon's @jamieboudreau a Better Bartender drnk.ca/1nZwRDc via Eater
My Chemical Compositions presentation from Tales 2014 is now online: drnk.ca/chem-comp
Why Tiki became an American pop culture phenomenon drnk.ca/bbctiki via @BBC #video