Blog · The laboratory notebook
Blog · page 4/10
23 June 2026
Smoked cocktails: the smoking technique in cocktail making
What a smoked cocktail is and how it’s smoked: woods, cloches, smoked ice and which cocktails gain from smoke. The technique, from our bar.
22 June 2026
Throwing in cocktail making: the pour that aerates without over-diluting
What throwing (the pour) is and how we do it at STILLROOM (Madrid): pouring the cocktail between two vessels to aerate without over-diluting.
21 June 2026
Spherification in cocktail making: pearls and spheres that burst in your mouth
How to make alcohol cocktail spheres and pearls: direct and reverse spherification, alginate, calcium and real doses from the STILLROOM bar.
20 June 2026
Liquid Nitrogen in Cocktail Making: Technique, Safety and Why It Wows
What liquid nitrogen in cocktail making is and how we use it safely at STILLROOM (Madrid): instant slushes, frosted glasses, fog and the real risks.
19 June 2026
Infusion in Cocktail Making: the Guide to Spirit Infusion Methods
What infusion in cocktail making is and the methods we use at STILLROOM (Madrid) to infuse spirits: cold, sous-vide, fat washing and maceration.
18 June 2026
Double strain: clean cocktails, no ice shards
What double straining is in cocktail making and how we do it at STILLROOM (Madrid): the strainers, when to use it and why it leaves the cocktail clean and silky.
17 June 2026
Stir in cocktail making: the art of stirring (not shaking) a cocktail
What stir (stirring) is in cocktail making: why the Martini and the Negroni are stirred, and how we master the technique at STILLROOM (Madrid).
16 June 2026
Shake in cocktail making: how and when to shake a cocktail
What shaking is in cocktail making and how we shake at STILLROOM (Madrid): when to shake and when to stir, how long to shake, and which shaker to choose.
7 June 2026
Super Juice: the modern trick for not wasting a single citrus fruit
What super juice is and how we use it at STILLROOM (Madrid): the modern technique that multiplies citrus yield using its peel and acids, with zero waste.
6 June 2026
Kombucha in cocktail making: the fermented tea that brings drinks to life
What kombucha is and how we use it at STILLROOM (Madrid): the fermented tea that adds acidity, effervescence and complexity to cocktails and mocktails.