Blog · The laboratory notebook
Blog · page 3/10
28 June 2026
Muddle: how to muddle properly in cocktail making (without bitterness)
What muddling is in cocktail making and how STILLROOM (Madrid) does it: the science of just enough pressure on herbs and fruit, with no bitterness.
27 June 2026
Swizzle: the Caribbean technique of the stick and crushed ice
What swizzle is and how we do it at STILLROOM (Madrid): the Caribbean technique of churning a swizzle stick through crushed ice to chill and dilute.
26 June 2026
Layered cocktails: the layering technique
What layering a cocktail means and how we do it at STILLROOM (Madrid): creating colourful layers with density and which spirits float above others.
25 June 2026
Summer cocktails 2026: trends and fresh recipes
Guide to summer cocktails 2026: trends (low-ABV, yuzu, fermented drinks), 6 refreshing recipes and signature creations from STILLROOM, cocktails in Madrid.
25 June 2026
Lime cordial: step-by-step recipe (the classic gimlet base)
How to make lime cordial, the gimlet base: a 1:1 juice-to-sugar ratio, oleo saccharum for the aroma and 3-4 weeks in the fridge. The exact bar recipe.
25 June 2026
Lemon cordial: step-by-step recipe for cocktail making
How to make lemon cordial for cocktails: a 1:1 juice-to-sugar ratio, oleo saccharum for the aroma and 3-4 weeks in the fridge. The exact bar recipe.
25 June 2026
Orange cordial: step-by-step recipe for cocktail making
What a cordial drink is and how we make ours: orange cordial with a 1:1 ratio, oleo saccharum for the aroma and 3-4 weeks in the fridge. Bar recipe.
25 June 2026
Homemade cordials: how to make citrus cordial step by step
Guide to homemade cordials for cocktail making: the 3 methods (oleo saccharum, heat and super juice), ratios, acids and step-by-step recipes by fruit.
25 June 2026
Cocktail foams: aerated textures with a siphon
Cocktail foams: what they are and how we make them with an ISI siphon at STILLROOM (Madrid). Foam types, stabilisers and how to crown a cocktail.
24 June 2026
Dry shake: how to get silky foam in your cocktails
What the dry shake is and how we do it at STILLROOM (Madrid) for silky foam with egg white or aquafaba. Reverse dry shake and common mistakes.