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Pro Mixology · page 4/8
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.
5 June 2026
Vacuum distillation (rotary evaporator) in cocktail making: impossible aromas
What vacuum distillation (rotovap) is and how we use it at STILLROOM (Madrid): distilling aromas at 30-40°C and creating impossible cocktails.
4 June 2026
Oleo Saccharum: the aromatic sugar that transforms your cocktails
What oleo saccharum is and how to make it: the sugar that extracts citrus oils without water or heat. The 1:1 recipe, timings and which cocktails shine.
3 June 2026
Tepache in cocktail making: the pineapple ferment conquering the bar
Tepache is the Mexican fermented pineapple peel drink: what it is, what it is for, how to make it at home in 24-72 h and how we use it in cocktails.
2 June 2026
Maceration in Cocktail Making: Extracting Flavour with Time and Patience
What maceration is and how to macerate fruit, spices or herbs in alcohol and syrups: timings per ingredient, maceration vs sous-vide and 3 home recipes.
1 June 2026
Cordial in cocktail making: the citrus secret behind the best cocktails
What a cordial is in cocktail making and how it differs from juice: stable acidity, aroma and a 3-4 week shelf life. With our base lime cordial recipe.
31 May 2026
Agar clarification in cocktail making: crystal-clear juices and cocktails
How to clarify juices and cocktails with agar-agar: 0.2% ratio, gelling and straining step by step, and how it differs from milk and gelatine.
31 May 2026
Shrub in cocktail making: the vinegar syrup that adds acidity and body
A shrub is a fruit, sugar and vinegar syrup that adds acidity without citrus: what it is, which vinegar to choose and how to make it cold or hot.
31 May 2026
Sous-vide in cocktail making: precision infusions at STILLROOM
What sous-vide is in cocktail making and how we use it at STILLROOM (Madrid) to infuse spirits: times, temperatures and the lab technique step by step.