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Pro Mixology · page 2/9
2 July 2026
Spritz: the perfect sparkling aperitivo for summer
What a spritz is: the 3-2-1 formula of sparkling wine, amaro and soda, the variants (Aperol, Campari, Hugo) and how we reinterpret it at STILLROOM, Madrid.
1 July 2026
Garnish and twist: the art of aromatic cocktail decoration
What garnish is and how we do the twist at STILLROOM (Madrid): expressing and flaming citrus peel, types of garnish, and why garnish means aroma too.
30 June 2026
What is a sour: the cocktail family built on acid balance
What a sour is: the cocktail family balancing spirit, citrus and sweet. The formula, egg white’s role and the great sours (margarita, daiquiri, clover club).
29 June 2026
Airs in cocktail making: ultralight foams with lecithin
What an air is in cocktail making and how STILLROOM (Madrid) makes it: an ultralight, fine-bubbled foam with soy lecithin, and how it differs from a foam.
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.