Bartending Guides
Practical reference for working bartenders and serious home enthusiasts. Scaling math, technique, ratios — the stuff that's usually locked up in books or in someone's head.
How to Scale a Cocktail Recipe
Scaling a cocktail looks simple — multiply every ingredient by the same factor — but in practice there are at least four different ways to think about it, and picking the right one changes the drink. Here's how to choose.
oz to ml — The Bartender's Conversion Chart
1 US fluid ounce is 29.5735 ml. Round to 30 for speed. Round to 29.57 when precision matters (anything you're going to multiply by 50+).
Simple Syrup Ratios: 1:1, 2:1, and Rich
Simple syrup is the most under-rated ingredient at the bar. The ratio — sugar to water — shapes every drink it touches. Here's how to think about it.
How to Batch Cocktails for a Party
Batching lets one person serve fifty people. Done wrong, the drinks taste flat or watery. Done right, they're better than single-service — because you've had time to dial them in.
Stir vs Shake vs Throw vs Roll
Technique is texture. The same ingredients mixed by different methods become different drinks. Here's the decision tree.
Dilution — Ice Size and Why It Matters
Dilution isn't a bug, it's a feature. A cocktail with no dilution is harsh; with too much, it's soup. Controlling dilution is controlling the drink. Ice is the lever.