The Mixology Talk Podcast, Episode Fifty Eight

What do you do when your cocktail’s flavor just isn’t quite bold enough? Here are some ideas!

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In today’s Episode…

We’re talking about some ideas for enhancing your cocktails’ flavor.


We used this technique to clarify and concentrate fresh tomato juice. The premise is that water melts at a higher melting point than other juices, so you can freeze and partially defrost the juice several times and remove the water from the solution in that way.


Creating your own Flavor Library is a great way to have some concentrated flavors that you can add to a cocktail at a moment’s notice. Just a drop or two can really enhance flavor without adding any water content or (virtually) any alcohol to a drink.

Using the same sweetening base as the spirit

This is one of my favorite tricks to play. For example, I like to use Agave nectar with Tequila, or Molasses with Rum. The sweetener enhances the flavor of the spirit and can create a very bold, smooth flavor. (One of my favorite examples was using Barley Malt Syrup with whiskey!)


Sounds fancy, but “Maceration” is one of the simplest methods of all. When working with fruit with a high water content, chop up the fruit and cover it in sugar. The sugar will extract the water and flavor and the result will be a delicious flavored syrup. Use that syrup in cocktails for a greatly great fruit flavor – that doesn’t taste like it’s been “cooked”!  We used this technique in our Melon Ball Cocktail.

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Have you ever tried the techniques listed above? How did you go? Let us know in the comments or send us a question at

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