Guides
Short, opinionated guides to the small judgment calls behind a great freezer batch.
Why your freezer batch is too sweet (and how to fix it)
5 minCold drinks taste different from room-temperature drinks. The trick the freezer plays on sugar, and how much to dial back.
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Fresh citrus in freezer batches
4 minLemon and lime juice peak in the first 48 hours and fade after a week. How to size your batches around it.
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Choosing a vermouth (and knowing when it's dead)
5 minVermouth is wine. It oxidizes. Picking the right one for the cocktail and a 30-second oxidation test for the bottle in your fridge.
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The freezer-batch dilution guide
4 minWhen to add water, when not to, and why 22% ABV is the line. Matching the calculator's 0% / 20% / 25% buttons to actual drinks.
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