Log inspiration, attempts, and insights from every cocktail experiment
Tonight, I had a spontaneous idea to infuse lavender aroma into grape juice. Initially, I worried it might be as overpowering as perfume, but the result was surprisingly pleasant...
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To preserve the blueberry's natural aroma, I decided to try cold brew. After mashing fresh blueberries and placing them in the fridge, I checked every hour...
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When using rose petals, the biggest challenge is extracting the aroma without bitterness. After trying infusion, distillation, and oil extraction...
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Many people crush mint too finely when making a Mojito, thinking it releases more aroma. In reality, this causes the mint to release bitterness...
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Mixing drinks one by one at friend gatherings is a hassle, so we decided to design a large-format pre-mixed cocktail. With a 3L capacity, all ratios had to be recalculated...
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What fruits are traditionally used in Spanish sangria? After researching over a dozen recipes, I found that orange, apple, and lemon form the core trio...
View related worksThis space documents every cocktail experiment I undertake, from the spark of inspiration and recipe tweaks to failures and triumphs. Each entry is a genuine reflection—unbiased by commercial interests—offering nothing but pure sharing and connection.
If you're also interested in mixology, feel free to email me to share insights.
