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Pro Mixology · page 3/9
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.
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.