Blog · Section
Pro Mixology
Techniques, cordials, ferments and the craft behind the bar, told from the laboratory at Moreto 9.
4 July 2026
Carbonating cocktails: bubbles made with technique
How we carbonate cocktails at STILLROOM (Madrid): ISI siphon, CO2 and pressurised bottle. The right temperature and pressure for bubbles that last.
2 July 2026
Spritz: the perfect sparkling aperitivo for summer
What a spritz is and why it’s the aperitivo of summer: the sparkling wine, amaro and soda formula. Variants (Aperol, Campari, Hugo) and ours at STILLROOM.
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).
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)
Homemade lime cordial recipe, the citrus of the gimlet: ingredients, steps, ratios and storage. The STILLROOM technique (Madrid).
25 June 2026
Lemon cordial: step-by-step recipe for cocktail making
Homemade lemon cordial recipe for cocktail making: ingredients, steps, ratios and storage. The most versatile citrus, by STILLROOM (Madrid).
25 June 2026
Orange cordial: step-by-step recipe for cocktail making
Homemade orange cordial recipe for cocktail making: ingredients, steps, ratios and storage. The STILLROOM (Madrid) technique for a lively citrus base.
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.
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.