In the past I’ve drafted out some recipes on paper that looked amazing, but when I actually made the drink, it was watery and thin. The main reason for the watery cocktail is usually because I forget to account for the water in fruit juices.

One of the ways to solve this problem is to reduce the juice on a stove top to remove the water in the form of steam. As a result the flavor of the juice is much more concentrated, but can have a cooked, and often bitter taste. Here is an easy way to concentrate fruit juice without having to cook it.

This technique could not be easier.


  1. Freeze the juice solid.
  2. Place the frozen block of juice in a strainer and allow it to melt at room temperature.
  3. The flavor and other “stuff” will melt before the water that is present in the ice can melt.
  4. Cut away the “clear” cap of the ice and set aside. The majority of this clear cap is frozen water.
  5. Repeat this process until all of the flavor and other “stuff” is melted.


  1. Freeze the juice for 24 hours to make sure the juice is completely frozen.
  2. When thawing the juice, make sure there is enough room between the thawed liquid in the bowl and the melting ice so they don’t touch.
  3. Set a timer to remind you to check the progress. I made my first separation after 45 minutes, but I would recommend checking in every 15 minutes.
I’d love to see some cocktails that are created using this technique. Leave your comments and photos of your amazing cocktails below.

Chris Tunstall

Co-Founder of A Bar Above and career bartender and mixologist. I love experimenting, creating cocktails, and drinking Green Chartreuse.