Drinks, re-engineered.
Bar-lab techniques and unexpected ingredients, made doable at home. A new drink every week — and every idea gets a zero-proof twin.
Latest from the lab
Bahamas Daiquiri
Three rums, pineapple and lime with a surprising depth of coffee liqueur — island vibes in a coupe.
The Bebbo
A citrusy spring and summer gin sour from 1937 — the Bee's Knees' lesser-known cousin.
Golden Glen
Irish whiskey, fresh apple cider, honey-ginger and lemon — a balanced, orchard-inspired cocktail with a perfect harmony of sweet and sharp.
Spiced Rooibos-Vanilla Old Fashioned
A light whiskey Old Fashioned sweetened with a homemade spiced rooibos-vanilla syrup and layered bitters.
Toasted Pecan Old Fashioned
Japanese whisky infused with toasted pecans, sweetened with Caribbean Mauby syrup — an Old Fashioned with influences from around the world.
Charred Sumo Orange Tequila Sour
Grapefruit-hibiscus tequila shaken with a muddled charred Sumo orange — smoky, bright and seasonal.
Techniques
Acid-Adjusting
Add food-grade citric, malic or tartaric acid to a juice to dial in its sourness — so any fruit can play the role of lime or lemon.
Charred Citrus
Char citrus slices before muddling or garnishing for caramelized sweetness, a gentle smoky bitterness and a dramatic look.
Fat-Washing
Infuse a spirit with the flavor of a fat — butter, bacon, coconut oil, olive oil, sesame — then freeze and remove the fat.
Freeze-Thaw Clarification
Freeze a purée, then let it thaw slowly through a filter — the clear liquid drips out and the solids stay behind.