Learn how to batch cocktails for parties, events, and busy bars. Tips for scaling recipes, dilution, and serving great drinks.
Batching Cocktails for Large Events, Home Parties & Bars
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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.
Using Citric Acid in Cocktails
I’m super excited for this post. This is a question that I’ve had for around a year, and now I finally get to have a little fun and answer the age old question. How much citric acid do I need to use to replace lime or lemon in a cocktail? Well maybe I’m exaggerating...
Genever vs Gin, what’s the difference?
Over the last few years, Genever has gained a lot of popularity as a base spirit in Mixology bars. We take a look at how Genever is related to current day gin and how to create cocktails using this unique spirit. Oude or Jonge Genever, and why so many vowels? An...
Costco’s Kirkland Signature Bourbon Review
I can’t get anything past you! A few observant viewers noticed I had a bottle of Kirkland (Costco’s Store brand) Bourbon on my back bar, and asked for my thoughts. So this week we’re doing an in-depth review of one of the lower-priced bourbons out there to see if it...
Barrel Aged Cocktails
Since lots of folks have been asking, we decided to do a post about barrel aging cocktails! We did a lot of videos in barrel aging like our DIY Christmas Gifts Part 1 and Part 2, but we didn’t really focus on the concepts of this technique. Just for kicks, we’re...
How to Stir a Cocktail
When I was starting out as a bartender I thought stirring was super easy and that I was pretty good at it. Then I realized by looking at more experienced bartenders that my technique was terrible, and made me look like an amateur! This is the first post in a series...
How to Make a Shrub
Do you want to bring in more flavor to your cocktails? Today, we’re utilizing the power of making a shrub! I have here 3 different techniques to try and let’s see which one brings home the bacon.The Knights who Say Ni would have been pleased with this...
How to Show your Customers You’re a Cocktail Bar
We did posts in the past that mainly deal with what is behind the bar – but, today we’re looking at the bar from the guest’s perspective! A few months ago, I went to a new restaurant I’d never been to before. As an occupational hazard, I scanned the bar to decide...
How to Make Specialty Sodas – Three Ways
Homemade specialty sodas are a great way to add variety to your menu, get more tips during your lunch shift, or just make another tasty beverage. I’ve made sodas a few different ways in the past – some more successful (and less messy) than others. In this video I’ll...
Clarified Citrus – Revisited
Remember our post on How To Clarify Lime Juice a few months ago? We had pretty good results, but I couldn’t stop thinking if there was a way to clarify citrus better. I did find one way to improve the process and wanted to give you an update!The Updated Process for...
Sweet Vermouths Reviewed
Discover the best sweet vermouths for Manhattans, Negronis, and more with this side-by-side tasting and review guide.
Simple Syrup vs. Alternative Sweeteners
Ever wondered what you can use as cocktail sweeteners aside from simple syrup? This week we’re taking a look at some other common bar sweeteners – Honey, Agave Nectar and Maple Syrup, and comparing them with the grand-daddy of sweetening, simple syrup!Simple Syrup vs....
