Guide to Modern Cocktails and Techniques

This guide is for those who already have the bartending basics down and want to start experimenting. If the previous guide was about classics and understanding them, this one is a dive into the modern bar industry.

Over the last 10 - 15 years, cocktails have changed a lot. New techniques are no longer just for restaurant kitchens - they've moved behind the bar, and the bartenders who use them think about drinks differently.

In this guide we'll cover:
— Organic acids: what they are and how to work with them behind the bar
— Cordials: what they are, how to make them, and how to balance them
— Syrups: different preparation methods - oleo saccharum, sous vide, blender, and more
— Spirit infusions: sous vide, room temperature, cold, rapid infusion with cream and nitrogen
— Clarification: milk washing, fat washing, and agar-agar - the mechanics and nuances of each method
— Carbonation
— Foams: types and preparation methods
— How to apply all of this to create new and unique cocktails