15 Cocktail Hacks Only Bartenders Know

These are the easiest ways to make yourself a profesh drink.

21 March, 2018
15 Cocktail Hacks Only Bartenders Know

1. Use a takeout container to make simple syrup.

Making simple syrup is already super easy: Heat equal parts sugar and water in a pot over the stove until the sugar dissolves.

But let's say you don't have a stove, or you don't want to bother with waiting for the syrup to cool. In that case, combine equal parts sugar and water (1 cup of each will make enough simple to last you a while) in a plastic takeout container and shake the crap out of it. —Pamela Wiznitzer, creative director of Seamstress in New York City

2. Make simple syrup last longer either by adding a splash of vodka to it, or by changing the sugar to water ratio from 1:1 to 2:1.

Simple syrup keeps for about a month in the fridge if you've made it over heat, but it will grow mold eventually (ew). To extend the shelf life of your syrup, add a splash of vodka or make it with twice the amount of sugar (otherwise known as rich simple syrup). Jeffrey Morgenthaler, bar manager at Clyde Common and Pepe Le Moko in Portland, Oregon

3. Use pomegranate juice and sugar to make your own grenadine.

Store-bought grenadine often looks and tastes like radioactive weirdness, but it's easier and better DIY. Using the same method as you would simple syrup, you can make your own grenadine: Just swap in pomegranate juice for water. You can add pomegranate molasses if you want to get fancy with it. —Bryan Dayton, beverage director at Acorn in Denver, Colorado

4. Make a super-easy cocktail with that fresh grenadine.

Combine 1/2 ounce grenadine, 3/4 ounce dark rum, and 2 ounces coconut water in a shaker filled with ice. Pour over fresh ice and, hey, if you're feeling funky, add a drink umbrella. —Bryan Dayton, beverage director at Acorn in Denver, Colorado

5. Use jam as a flavoring.

Don't even care to make simple syrup? With preserves or jam, you get fruit flavor and sweetener in one. Just add your spirit of choice and a little lime or lemon juice, and voilà — an awesome drink. Wiznitzer's favorite combos are in the chart below. —Pamela Wiznitzer, creative director of Seamstress in New York City

6. Use maple syrup as a sweetener.

Maple syrup is also a great cocktail ingredient. Here's a refreshing three-ingredient drink made with maple syrup: Combine 3/4 ounce lime juice, 1/2 ounce maple syrup, and 2 ounces whatever spirit you want in a shaker filled with ice. Shake and pour into a glass. (Ivy Mix added mint because it tastes good and smells pretty.) —Ivy Mix, head bartender and co-owner of Leyenda in Brooklyn, New York

7. Take your shot game next level with a pickleback.

It's a shot of whiskey chased with a shot of pickle juice. If you don't have pickle juice, use pepperoncini juice, jalapeño juice — you get the idea. —Bryan Dayton, beverage director at Acorn in Denver, Colorado

8. If you don't have a cocktail shaker, use a mason jar or a water bottle.

Really, anything with a lid will do, but a mason jar is the best alternative. You can use it to serve your drink in the same container you made it in, and it looks cute as hell.

9. If you don't have a jigger, use measuring spoons.

It's a good idea to measure out your cocktail ingredients, but if you don't have a jigger, it's a pretty easy conversion using tablespoons. —Austin Hartman, partner and beverage director at Montana's Trail House in Brooklyn, New York

10. If you don't have a stirring spoon, use chopsticks.

Not all cocktails require a shaker — and since you're probably not a professional mixologist, you don't need a fancy mixing glass and stirring spoon at home. Use a chopstick to mix your drink and you won't know the difference. —Pamela Wiznitzer, creative director of Seamstress in New York City

11. Use a stirring chopstick to make yourself a Negroni.

It's a classic drink and bartender favorite. It's stiff but tasty and good for pretty much any reason, including no reason. All you need is one part gin, one part Campari, and one part sweet vermouth. Stir with ice and garnish with an orange twist.

12. If you don't have a cocktail strainer, use a tea strainer or the lid of your mason jar.

You can also use a smaller container and leave a little space to pour out everything but the chunks of ice and herbs in your bigger container. —Ivy Mix, head bartender and co-owner of Leyenda in Brooklyn, New York

13. If you don't have a muddler, use a rolling pin.

You can also use the end of a wooden spoon. Muddling helps release the flavors in fruits and herbs. You don't want to squish too hard because that ends up turning the herbs bitter. If you're just working with herbs, you can also tear them with your hands. Shaking the torn herbs with your drink will do the same trick. —Pamela Wiznitzer, creative director of Seamstress in New York City

14. To make crushed ice at home, put cubed ice into a Ziploc bag and hit it like hell with a rolling pin.

It will be loud. You might get a little wet. But when you want to make crushed ice, all you really need is some muscle. —Pamela Wiznitzer, creative director of Seamstress in New York City

Look how pretty:

15. Make your ice look super beautiful with barely any effort by adding edible flowers.

You can also add slices of fruit (strawberries, limes, lemons, etc.), and as the ice melts into your drink, it will add interesting new flavor. —Austin Hartman, partner and beverage director at Montana's Trail House in Brooklyn, New York

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Credit: Cosmopolitan
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