Recipe Development

TechnicalAdvanced6 min readEditorial draft

From an idea to a menu-ready recipe: how to start from a template, test, document and refine without losing the plot.

Start with a clear idea

Before touching a bottle, write the idea in one line: 'a drier paloma with pink grapefruit and mezcal', for example. A clear idea tells you what to test and when to stop.

Start from a template

Pick the closest family and its base ratio. For a sour, start around 60 ml spirit, 22 to 30 ml citrus and 15 to 22 ml sweet, then adjust to the actual acidity and sweetness of your ingredients.

Change one variable per test.
Make versions side by side to compare.
Taste with other people on the team.

Document everything

Record every version: amounts, brands, method, ice, glassware, garnish and your notes. A recipe that isn't written down doesn't exist for your team.

Think about operations

A great drink that takes three minutes to build or uses an ingredient that lasts one day may not be viable. Consider build time, cost, shelf life and whether it can be batched.

Key terms

Spec: Standardized recipe with exact amounts.
Batch: Pre-mixing a drink in bulk to speed up service.
Riff: Variation on a classic cocktail.

Mezcal · Stirred

Mezcal Negroni

The Negroni with an Oaxacan accent: mezcal's smoke and agave replace juniper. It is now a fixture in mezcalerías and bars across Mexico.

Tequila · Stirred

Oaxaca Old Fashioned

An agave Old Fashioned: reposado as the base and a touch of mezcal for smoke. It opened the door for mezcal in international bars.

IBAMX

Tequila · Built

Paloma

The tequila highball Mexico drinks at home, at the fonda and on the beach. Grapefruit, lime and salt: refreshing, bittersweet and easy to make.

IBAMX

Tequila · Shaken

Tommy's Margarita

A Margarita without orange liqueur, where agave syrup echoes the tequila's own flavor. Simple, clean and a showcase for good 100% agave tequila.

Clarification

Milk Punch Clarification

A classic technique where an acidic punch curdles milk; the curds trap tannins, proteins and particles, leaving a crystal-clear, silky liquid.

Intermediate · 7 min read

Fat washing

Fat Washing

A spirit is mixed with liquid fat (brown butter, pork fat from chicharrón, coconut oil) to pick up its aromas; it's then frozen and the fat removed.

Intermediate · 5 min read

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Infusions & tinctures

Infusions and Tinctures

Pulling flavor from chiles, fruit, herbs or spices into a spirit or syrup. The key is controlling time, ratio and proof, and tasting often.