Your bar

Dashboard 🏠

Save your first recipe and start building your personal cocktail vault.

At a glance

Tastings Logged 📓

0

Saved Recipes 📚

0

Avg Rating ⭐

—

Last Tasted 🗓️

—

Bar Items 🍾

0

🍹 Quick Pour

Tap a recipe to record it made — ingredients auto-deducted from your bar.

Recent Activity

📓

Last Tasting

No tastings logged yet.

📚

Latest Recipe

No recipes saved yet.

Backup & Data

Back up your recipes and tasting log, or restore from a previous backup. All data lives in this browser.

📓 Tasting Log

Record every drink you try — what it was, how it tasted, what you'd tweak.

Log a Tasting

★ ★ ★ ★ ★

🍹 Drinks Made

Every drink poured — from Quick Pour or logged manually. Ingredients auto-deducted from your bar.

Log a Drink Made

📚 Recipes

Your personal recipe vault. Save, search, and tap "Log a Taste" to record how it went.

Save a Recipe

🍾 Bar Inventory

Track every bottle, syrup, and garnish so you never get caught mid-recipe.

Add an Item

oz remaining

🧮 Batch Calculator

Scale any recipe to batch size for parties or pre-batching.

Load from Recipes

🍋 Super Juice

Get up to 8× more juice from your citrus. Multiply yield, intensify flavor, and extend shelf life to 1 week.

Calculator

~8g per lemon · 3 lemons ≈ 24g

How to make it

  1. Peel the citrus thinly using a vegetable peeler — avoid the white pith, which adds bitterness. Weigh the peels.
  2. Add acids to the peels in a jar. Shake well to coat, then rest 1–2 hours at room temperature. The peels release their oils into the acids — this is what creates the flavor depth.
  3. Juice the peeled fruit and set the fresh juice aside.
  4. Transfer to blender — add the peel + acid mixture. Rinse the jar with your measured water and add everything to the blender along with the fresh juice.
  5. Blend for 30 seconds.
  6. Strain through cheesecloth or a fine mesh strainer. Squeeze the peels dry to capture every drop.
  7. Bottle and refrigerate. Lasts up to 1 week. Shake before use.

Tips & Notes

🌿 Organic only — Conventional citrus is waxed. Wax blocks oil extraction and may carry pesticide residue. This step is non-negotiable.
⚗️ Food-grade acids — Citric and malic acid are available online (~$10 each). Malic acid gives lime super juice its characteristic rounded tartness — without it, the flavor is flatter.
❄️ Shelf life — Up to 1 week refrigerated. Regular lime juice oxidizes in 2–3 days. The added acids inhibit oxidation and keep the juice bright.
📐 Use 1:1 in recipes — Super juice replaces fresh citrus at a 1:1 ratio. No recipe adjustments needed.
🍊 Kumquat — Used whole (peel + flesh together, no separation). Enter total fruit weight in the calculator above.
💡 No malic acid? — For lemon it isn't needed. For lime, substitute extra citric acid at 1:1, but the rounded depth won't be the same.

Method by Nickle Morris (Expo Cocktail Bar, Louisville) · Acids formula by Dave Arnold

🧪 Bar Lab

Pro bartender techniques — calculators and guides for oleo saccharum, saline, acid adjusting, shrubs, and milk punch.

🍊 Oleo Saccharum

Extract citrus oils into sugar to create an intensely flavored citrus syrup — no juice required. Used in punches, sours, and anywhere you want deep citrus flavor without extra liquid.

Organic only — thin peels, no white pith

How to make it ▾
  1. Peel citrus thinly (vegetable peeler, no pith). Weigh the peels.
  2. Add an equal weight of white sugar to the peels in a bowl. Muddle briefly to bruise.
  3. Cover and rest 30 min (quick) to overnight (best). Sugar draws out the citrus oils.
  4. Squeeze peels over the bowl to extract remaining oleo, then discard peels.
  5. Use oleo as-is (syrup consistency) or add a splash of water to thin. Refrigerate up to 2 weeks.

🧂 Saline Solution

2–6 drops of 20% saline per cocktail suppresses bitterness, enhances sweetness perception, and adds depth — without tasting salty. A secret weapon in stirred and spirit-forward drinks.

A 100ml bottle lasts months — makes ~1,000 cocktails

Usage guide

· 2 drops — subtle lift, spirit-forward drinks (Old Fashioned, Martini)
· 3–4 drops — standard dose, most cocktails (60ml / 2oz serving)
· 5–6 drops — bolder, tiki drinks, punches
Store in a dropper bottle. Lasts indefinitely at room temperature.

⚗️ Acid Adjusting

Dial up the tartness of low-acid juices (pineapple, apple, watermelon) to match the brightness of citrus. Use as a 1:1 replacement in any recipe that calls for lemon or lime.

These are starting-point amounts — taste and adjust. Add half, stir, taste, add more as needed.

🍶 Shrubs (Drinking Vinegars)

Fruit + sugar + vinegar = a shelf-stable cocktail syrup with bright acidity and deep fruit flavor. Replaces citrus + simple syrup in one ingredient. Lasts months refrigerated.

Classic ratio is 1:1:1 — fruit, sugar, and vinegar all equal by weight

Cold-process method ▾
  1. Muddle or chop fruit. Combine with equal weight sugar in a jar. Stir well.
  2. Refrigerate 24–48 hours, stirring once daily. The sugar draws out the juice.
  3. Add equal weight vinegar, stir to dissolve remaining sugar.
  4. Strain through a fine mesh strainer, pressing fruit. Discard solids.
  5. Bottle and refrigerate. Flavor improves over the first week. Lasts 6+ months.

Use 15–22ml (½–¾ oz) per cocktail in place of citrus + simple syrup.

🥛 Clarified Milk Punch

Adding acid to whole milk causes it to curdle. The curds trap color, tannins, and bitter compounds — strain them out and you're left with a crystal-clear, silky-smooth cocktail with zero cloudiness and reduced bitterness.

Ratio

· 1 part whole milk to 3 parts cocktail base (spirit + juice + syrups)
· Cocktail base must contain citrus or another acid to trigger curdling

Method

  1. Build the full cocktail recipe (without ice) in a pitcher. Taste and finalize.
  2. Heat whole milk to ~65°C (150°F) — hot but not boiling.
  3. Pour the cocktail into the hot milk (not the other way — even curdling is key). Stir once.
  4. Let rest 30 min at room temperature, then refrigerate 4–24 hours until curds firm up.
  5. Pour through a coffee filter or layered cheesecloth. First pass will be slow — let it drip. Do not squeeze.
  6. Bottle the clear liquid. Serve over ice or chilled. Lasts 1–2 weeks refrigerated.

What it strips

· Tannins from spirits, tea, wine → bitterness removed
· Color compounds → clear presentation
· Cloudiness from fruit juices → crystal clear
· What stays: flavor, acidity, sweetness, texture (now silkier)

📖 Techniques

Essential bartending knowledge — techniques, balance, equipment, and spirits.

✅ Bar Checklist

Everything you need for a well-stocked home bar.

⚙️ Settings

Manage your data and app preferences.

License

Backup & Export