8 Tips From Mixologists That Will Help You Shake (or Stir) the Best Cocktails

These pro tricks will elevate every drink you make.

Crafting a great cocktail is a true expression of love and hospitality, and there's nothing quite like doing it right in the heart of your home. We've gathered insider tips from top bartenders and mixologists to help you craft better cocktails and take your entertaining game to new heights– whether you're a seasoned enthusiast or a budding bartender eager to shake things up.

Related: 12 Classic Cocktails Every Home Mixologist Should Know How to Make

Use Fresh Citrus

"First and foremost, the way to elevate anything you're serving at home is to use fresh ingredients. Juicing your citrus is a major game changer and a sure way to wow your palette and guests," says Julia Petiprin, owner of Homemakers Bar and FiftyFifty Gin Club in Cincinnati.

While picking up a bottle of pre-squeezed lemon or lime juice at your local market might be tempting, our pros caution against it. Citrus isn't shelf-stable, so most bottled citrus juices contain additives and preservatives. And they just don't have the same zing as fresh juice. Juicing your own is quick and easy, especially with a citrus press or citrus reamer.

Refrigerate the Right Items

Certain cocktail ingredients require refrigeration to stay fresh; we’re talking about syrups and fortified wines like sherry, Port, and vermouth. "Rule number one for every bartender is: put your vermouth in the fridge! The general rule is if it is under 20 percent ABV (common for wine-based products), it is not shelf stable and should be refrigerated and consumed within a week or so," says Laura Unterberg, beverage director at The Fox Bar & Cocktail Club in at Nashville.

Pay Attention to the Ice

One of the main things that distinguishes professionally-made cocktails from at-home cocktails is ice. Pros pay very close attention to the type, shape, and quality of ice used for each drink. After all, the water it's made from and the way it melts into a drink significantly impact the flavor and the visual appeal. Our experts have three suggestions for improving the ice you use at home.

Buy Ice (But Not at the Store)

Joseph Arakawa, bar manager at Anima by EDO in Las Vegas, recommends purchasing the right ice rather than trying to make it at home. "You want some nice pebble ice? Chick-fil-A and Sonic will sell them fairly cheap in five-pound bags," he says. "Want clear ice or ice spheres? There are local companies in most major cities that will sell to consumers. If that fails, go to your favorite bar and see if you can buy some from them." He adds that ice molds are great if you don't necessarily want a crystal-clear look.

Get an Ice Machine

If making proper cocktail-worthy ice at home is something you are interested in, consider getting a machine. "Ghost Ice System and other similar brands make clear cocktail ice at home a breeze, and nugget ice machines for countertops are perfect for cocktails and elevated iced lattes." says Celeste "Lucky" Dittamo, owner of  Whistle And Tins Mobile Bar.

Make Infused Ice

Brian Velez, mixologist at Market at The Miami Beach Edition, suggests home bartenders invest in quality ice trays and get creative in filling them. "Infuse your ice by freezing herbs, fruits, or even coffee into cubes, adding a nuanced twist to each sip," he says.

Use Homemade Syrups

Pros agree that syrups are one item that you should aways make at home if you can—it's easier, faster, and less expensive than buying them.

Simple Syrup

The classic ratio for any syrup is equal parts water and sugar, heated until combined. Once a simple syrup like this cools, it can be used in cocktails or to sweeten coffee or tea.

Infused Syrups

Make infused syrups by adding herbs, fruit, and spices and letting them steep while the syrup cools (then you can remove them). "Add your beverage syrup to your weekly meal plan. Try to use ingredients that can be in meals and cocktails. Try to stick to seasonal ingredients: autumn calls for thyme, cloves, cinnamon, apple, and fig," says Dittamo.

Fruit Syrups

"A simple way to elevate a cocktail at home is by making a fruit-based simple syrup," says Christopher Galdamez, bartender at Matador at The Miami Beach Edition. (That means using fruit juice instead of water to make the syrup.) "I typically pick a fruit that's in season to keep ingredients fresh whenever possible." He uses fruit-based simple syrups as a base for cocktails—"they have a decent shelf life if refrigerated," he says.

Sweet Substitutions

Don't have sugar? No problem says Arakawa. "Play around with other sweeteners you have: maple syrup, brown sugar, corn syrup, honey." Using a different sweetener will change the cocktail's flavor, "but will work in a pinch—and you may create something you really enjoy," he says.

Get Creative With Glassware

Cocktail recipes often call for a specific glass, such as a Nick and Nora, a coupe, a martini, or a highball glass. But if you don't have that glass in your collection, there's no need to feel bad or run out and buy new glasses. Should you not have the double old-fashioned glass your recipe calls for, pros say you should experiment. Try your drink in a different glass, a jam jar, or even a wine glass.

"Selecting glassware that is multi-purpose allows you to free up space on your home bar to make room for other fun additions—whether it be some stylish decor, a cool gadget, or simply more booze," says Althea Codamon, managing partner at Aita and Mayflower in Brooklyn.

Get the Order of the Pour Right

Just like in baking, the order in which you should add ingredients matters. There is an easy way to remember this says Claire Mallett, bartender at Catch One in Los Angeles: "Start with the least expensive ingredients first. For example, if you're making a fresh juice margarita, begin with the sour build. If it's not right and you have to start over, you are only wasting lime juice and simple syrup, not the more expensive tequila," she says.

When to Add Ice

One thing not to do is add ice before adding your liquid ingredients: Ice should always be added to the mixing vessel last. That way, you can control the dilution when shaking and stirring and not have over-melting when measuring your ingredients, resulting in a watered-down cocktail.

Make Drinks Ahead (and Keep It Simple) for a Crowd

"When you're hosting a group, making drinks ahead of time, what pros call 'pre-batching,' is the way to go," says Dittamo. "Stick with something easy and self-serve, such as a classic punch recipe in a glass beverage dispenser, with the drinkware lined up, pre-skewered garnishes, and a small menu listing the ingredients." This prep will eliminate the stress of mixing drinks throughout the night and prevent you from having (and having to clean up) a messy bar/counter area after guests were pouring from various bottles and mixers."

What to Use If You Don't Have Cocktail Mixing Tools

Most cocktail recipes call for specialty tools like jiggers, muddlers, shakers, strainers, and bar spoons. If you're seriously interested in building your at-home bartending skills, you'll want to purchase a set of mixing tools—they’re widely available and inexpensive. But what to do if the urge for a nice cocktail strikes and you don't have the tools? You can find serviceable alternatives right in your kitchen utensil drawer.

• Slotted spoons can stand in for muddlers and strainers. "As much as you deserve the finer bartending tools, there are plenty of hacks and regular household items you can use. Such as a slotted spoon instead of a julep strainer," says Petiprin. The handle of that very same spoon can be used for muddled drinks like a mojito.

• Vegetable peelers can be used for citrus garnishes. A fresh citrus twist can be created with the same peeler you use for potatoes or carrots. Just invest in a good one so you can make good citrus twists says Velez. "It's key to a proper cocktail, as citrus oils on top of the drink greatly enhance the experience of imbibing by filling the nose with aroma, and can have a very intense effect on the overall flavor of a cocktail."

• Tablespoons can be swapped in for jiggers. Just multiply the "ounces" by two, and you'll have your measurement in tablespoons says Jena Ellenwood, cocktail educator at Dear Irving and Raines Law Room in NYC. "A half ounce is one tablespoon, one ounce is two tablespoons, one and a half ounces is three tablespoons, and so on," she says.

• Mason jars can be used in place of cocktail shakers. Ellwood also recommends this easy swap saying that the jars even have measurements on the side.
  

Read the original article on Martha Stewart.