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How to Garnish with a Strawberry Fan for Elegant PartiesA carefully cut strawberry fan can make a ready-to-drink cocktail look as though it has come straight from a polished hotel bar. The technique is simple,…
Why Freezer Chilling Changes a Cocktail’s TasteA premixed cocktail can taste surprisingly different when it comes straight from the freezer. Lowering the temperature changes how the tongue detects…
How to Turn Our Cocktail into a Layered Jelly ShotA ready-to-drink cocktail can become the base of a polished jelly shot with very little bar equipment. The trick is to keep the strawberry and tequila…
The History of Pre-Mixed Cocktails From Prohibition to TodayA cocktail made at home once required a bottle of spirits, fresh citrus, sugar, ice and the confidence to balance them. Pre-mixed cocktails changed that ritual…
A crowd-friendly self-serve cocktail bar setupKnowing how to set up a self-serve cocktail bar for a crowd saves the host from standing behind the bench all evening, measuring syrups and washing shakers…
Pairing Our Cocktail with Spiced Nuts and Candied BaconOriginal Bartenders Cocktails® grew from a bartender’s experience travelling in Mexico, inspiring a tequila strawberry cocktail that captures the appeal of a…
Strawberry tequila daiquiri with a premixA strawberry tequila daiquiri should taste bright, fruity and properly cold, with enough lime to keep the strawberry from becoming a syrupy shot. A premixed…
Fresh herb infusions for ready-to-drink cocktailsFresh herbs can make a ready-to-drink cocktail feel less packaged and more bar-made, but the technique matters. Original Bartenders Cocktails® already delivers…
How to use our bottle as a base for a tequila strawberry mimosaOriginal Bartenders Cocktails® grew from a bartender’s experience in Mexico and a simple idea: a memorable cocktail should suit real life. The tequila…
A Consistent Flavour in Every Ready-to-Drink CocktailA cocktail can taste different from one serve to the next, even when the recipe has not changed. Small differences in measures, ingredient temperature,…