The first few steps in creating this malty syrup is the same as those for Bourbon – maybe that’s why they are so great together in cocktails?
Barley Syrup: Bourbon’s Distant Cousin
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Chris Tunstall
Co-Founder of A Bar Above, career mixologist, the face of our YouTube channel, and the person responsible for designing & developing all our awesome bar tools. I love experimenting, creating cocktails, and drinking Green Chartreuse.
Can You Freeze Cocktails?
When you drink Limoncello, you drink it right out of the freezer. Can you do the same with cocktails as well?
Using Purées Behind the Bar
Purees are a great, fresher-tasting alternative to juices and more consistent option than fresh fruit. Here are some great tips for using them behind your bar.
Can You Carbonate Wine?
Ever wondered if you could carbonate still wine to make sparkling? This week we’re going to find out! Come on this interesting journey with A Bar Above.
How to Prepare a New Barrel Before Aging Liquor
Before you use your new barrel for cocktails or spirits, it’s important to prepare it correctly. In this week’s video, we’ll show you how.
Crème de Hibiscus: DIY Alternative to Crème de Violette
Love the Aviation cocktail but can’t find Crème de Violette? This week we’re making a DIY Crème de Hibiscus and seeing if it’ll do the trick!
Quick Tip: Using Mint in Cocktails
Don’t forget this super important, one-second step when using mint in your cocktails! Find out more at A Bar Above.
Quick Tip: Cutting Lime Wedges Without the Pith
Here’s the fastest way I know to cut lime wedges while avoiding the bitter white pith in the middle of the lime. Learn more at A Bar Above.
How to Make Meat Salt for Cocktails with Prosciutto
Discover how to make prosciutto meat salt for cocktails, garnishes, and cooking. A savory twist on traditional rim salts.
All About Creating Fruit Juice Concentrates
Here is an easy technique to add more flavor to your cocktails: DIY fruit juice concentrates. Get more info about juice at A Bar Above!
When and Why to use Prosecco in Cocktails
We compare Champagne to Prosecco, outline how they’re is made, and give some tips for using Prosecco in cocktails.
Citric Acid and Lime Oil Vs. Real Limes in Cocktails
We all know that fresh juice is best in cocktails, but how do some of the other alternatives compare to the real thing? We look at using citric acid and essential oil in cocktails
