The Cocktail Lab

Shaken or stirred? Mixologist Joe Gitter breaks down the difference, why temperature shapes flavor and how to fine-tune a perfectly balanced martini.

Three ingredients make a daiquiri. Joe reveals how proper shaking and a delicate blend of spirit and citrus create a bartender's classic cocktail.

From Manhattans to margaritas, Joe examines how party hosts calibrate batch cocktails around precise ratios, temperature, dilution and texture.

Crushed, cubed or block — Joe explores why ice matters in every cocktail, how its form alters the experience and the secret to a crystal clear look.

Joe demonstrates how alcohol extracts flavor from ingredients using techniques like fat-washing and steeping to craft infused spirits at home.

Joe adds a twist of aroma, taste and flair, revealing how a garnish can serve as the finishing touch that elevates a cocktail into an experience.

An egg in a cocktail? From thick foam in a whiskey sour to the beloved holiday eggnog, Joe cracks open the argument for why it belongs behind a bar.

Joe pops the champagne — how to open it like a pro, the proper chill and pour, wallet-friendly sparkling alternatives and the perfect punch recipe.

Fruit juice takes the stage as Joe reveals the different ways to achieve the balance and nuance behind the art of mastering mocktails.

Classic cocktails, minus the alcohol. Joe explores three versatile staples from the supermarket shelves that act as the perfect replacement for spirits.