https://thatbartenderproject.com/blogs/behind-the-bar/bar-hospitality-guest-service-guide 2026-10-18T17:03:35+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/bartender-greeting-guest-water-menu.png?v=1791555086 Bar Hospitality and Guest Service: Greeting, Cocktail Recommendations, and Conflict De-escalation A smiling bartender hands a guest a glass of water and the menu across the bar, with the headline Happy guest = well-fed bartender. https://thatbartenderproject.com/blogs/behind-the-bar/cocktail-ice-wet-vs-freezer-dilution-shapes 2026-10-18T21:37:14+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/cocktail-ice-block-cubes-crushed.png?v=1791555087 Cocktail Ice Guide: Wet vs Freezer Ice (−10 to −25 °C), 20–40% Dilution, and Ice Shapes Three glasses on a bar showing a clear ice block, ice cubes and crushed ice, with the headline Can't cut corners on ice. https://thatbartenderproject.com/blogs/behind-the-bar/cocktail-structure-8-classic-templates-guide 2026-10-18T21:42:08+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/sidecar-template-margarita-sidecar-white-lady.png?v=1791555089 Cocktail Structure and the 8 Classic Templates: From 2:1:1 Ratios to the Sidecar Family A Margarita with a salt rim, a Sidecar and a White Lady in coupes on a bar, with the headline Cocktail structure: why classics are the foundation. https://thatbartenderproject.com/blogs/behind-the-bar/how-to-create-original-cocktail-recipe-5-steps 2026-10-18T21:33:30+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/how-to-build-a-cocktail-five-steps.png?v=1791555090 How to Create an Original Cocktail Recipe: 5 Steps from Classic Template to Final Balance A Martini with an olive beside a card reading A readable drink beats one with too many ingredients, with the headline 5 steps cocktail. https://thatbartenderproject.com/blogs/behind-the-bar/bloody-mary-cocktail-structure-ratio-sangrita-guide 2026-10-18T21:48:02+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/bloody-mary-shakshuka-sangrita-highball.png?v=1791555092 Bloody Mary Cocktail Structure: 1:2 Ratio, Sangrita Balance, and the Throwing Technique A Shakshuka Bloody Mary in a highball with celery and roasted tomatoes, surrounded by peppers, garlic, citrus and spices, with the headline Shakshuka Bloody Mary. https://thatbartenderproject.com/blogs/behind-the-bar/vodka-rectification-price-myths-cocktail-infusions 2026-10-18T17:06:37+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/vodka-neat-and-infusion.png?v=1791555093 Vodka Behind the Bar: 96.6% Rectification, Price Myths, and Cocktail Infusions A frosted bottle of vodka and a chilled glass of vodka on a bar, with the headline Vodka. Good or bad? https://thatbartenderproject.com/blogs/behind-the-bar/oleo-saccharum-vs-super-juice-oleo-citrate-ratios 2026-10-18T17:11:11+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/oleo-saccharum-citrus-peel-sugar-super-juice.png?v=1791555095 Oleo Saccharum vs Super Juice (Oleo Citrate): 1:1 Ratios, 70° Brix, and 6% Acid Blends A clip-top jar of citrus peel layered with sugar, turning into oleo saccharum syrup, with the headline Don't use oleo saccharum this way! https://thatbartenderproject.com/blogs/behind-the-bar/what-is-cocktail-architect 2026-10-09T17:48:24+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Major-Update_App-Banner_EN_MAIN_2.png?v=1791546794 What is Cocktail Architect? The World's First Digital Sandbox and Physics Engine for Bartenders (Laboratory, Workshop, Pricing and Pour Cost in Shift) Oleg Volovei and Nia Nova, the founders of That Bartender Project, next to a phone showing the Cocktail Architect Laboratory, with the headline: Major Update! Cocktail Architect is live. https://thatbartenderproject.com/blogs/behind-the-bar/what-is-super-juice 2026-10-12T16:04:33+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Super_Juice_Cover_for_article.png?v=1791654967 Super Juice: The History, the Recipes and How to Use It Behind the Bar A clear bowl of lemon peel coated in acid labelled Oleo Citrate and a clip-top bottle labelled super juice on a bar, with the headline Super Juice: The History, the Recipes and How to Use It Behind the Bar. https://thatbartenderproject.com/blogs/behind-the-bar/ai-for-bartenders 2026-10-12T16:28:49+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Ai_behind_the_bar_cover.png?v=1791811729 AI Behind the Bar: Do Bartenders Need It and How to Use It An open laptop with a tape label reading AI and a clipboard labelled inventory on a wooden bar, next to a jigger, a mixing glass and a Negroni, with the headline AI Behind the Bar: Do Bartenders Need It and How to Use It. https://thatbartenderproject.com/blogs/behind-the-bar/cold-brew-behind-the-bar-tea-coffee-ratios-formula 2026-10-15T21:17:06+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Cold_Brew_Article_Cover.png?v=1792084367 Cold Brew Behind the Bar: Tea & Coffee Ratios, Formula and 4 Menu Uses A bar counter during prep showing coffee and oolong tea cold brews in labeled swing-top bottles, a jar with steeping tea, herbs and citrus, alongside coffee beans, fresh grapefruit, lemon zest, bar tools, and a finished highball cocktail. https://thatbartenderproject.com/blogs/behind-the-bar/fat-washing-cocktails-ratios-pairings-technique 2026-10-16T20:24:43+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Fat_Washing_Article_Cover.png?v=1792165896 Fat Washing Behind the Bar: Ratios, Flavour Pairings and How It Works A glass jar of bourbon with a frozen fat cap labelled fat wash and a bottle with a paper filter labelled 10% on a wooden bar next to a jigger and an Old Fashioned, with the headline Fat Washing Behind the Bar: Ratios, Pairings and How It Works. https://thatbartenderproject.com/blogs/behind-the-bar/milk-washing-clarified-milk-punch-ratios-ph-guide 2026-10-17T18:42:05+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Milk_Washing_Article_Cover.png?v=1792250093 Milk Washing and Clarified Milk Punch: History, Ratios, pH and How to Use It Behind the Bar Clarified milk punch dripping through a paper filter with milk curds into a glass beaker on a dark wooden bar counter next to fresh lemon and a whiskey sour milk punch cocktail bottle. https://thatbartenderproject.com/blogs/behind-the-bar/cocktail-carbonation-co2-n2o-n2-guide 2026-10-18T16:53:14+03:00 weekly https://cdn.shopify.com/s/files/1/0734/2299/5595/articles/Carbonation_article_cover.png?v=1792326787 Cocktail Carbonation Behind the Bar: CO2, N2O, N2, Physics, and Sensory Science A bar scene with several dispensers and foam glasses on a counter. A dark text banner at the top left reads 'Carbonation CO2, N2, N2, Physics, and How to use it behind the bar.