Technique Lab

Techniques

The methods behind the drinks — what they do, why they work, and how to do them at home.

Char citrus slices before muddling or garnishing for caramelized sweetness, a gentle smoky bitterness and a dramatic look.

Freeze a purée, then let it thaw slowly through a filter — the clear liquid drips out and the solids stay behind.

Steep teas, spices, herbs or unusual botanicals into syrup — the fastest way to bring a new flavor into any drink.

Steep nuts, spices, fruit or tea directly in a spirit to give it a new layer of flavor — the simplest way to make a drink your own.

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.

Infuse a spirit with the flavor of a fat — butter, bacon, coconut oil, olive oil, sesame — then freeze and remove the fat.

Use milk's curdling proteins to filter a cocktail crystal clear and give it a soft, round texture.