Riccardo Grechi - Mixologist & Cocktail Menu Designer

New on The Double Strainer: professional bar masterclasses are now available.

These digital lessons are built for bartenders, bar owners, hospitality teams and serious cocktail learners who want practical knowledge, not generic theory.

Each masterclass is designed around real bar application: how to design, test, prepare, standardize and serve better drinks with more control and consistency.

Current topics include:
Cocktail design
Real bar workflow
Homemade ingredients
Super juice
Acids in mixology
Smoked drinks
Clarification and filtration
Rotavap use
Premium zero-proof cocktails

The goal is simple: clearer systems, better ex*****on and more confidence behind the bar.

Whether you are building a menu, improving your technique, training a team or developing your own knowledge, these masterclasses are made to be practical, structured and directly useful in service.

Explore the Masterclasses here:
www.thedoublestrainer.com/masterclasses

The Double Strainer is built around knowledge, tools and systems for better bars.

I’m happy to share that The Double Strainer toolkits are now available on Etsy.

These toolkits are designed for cocktail bars, restaurants, hotels, bartenders, and beverage professionals who need practical support for daily bar operations.

They are not just templates. They are structured working tools built to help with:
• cocktail and mocktail menu costing
• menu engineering
• inventory and par levels
• supplier price tracking
• prep sheets and batching
• waste, staff drinks, and complimentary tracking
• bar operations, consistency, and control

The goal is simple: to make daily bar management clearer, faster, and more professional.

For anyone who already uses Etsy and wants ready-to-use operational support for a cocktail bar, the shop is now live here:

https://www.etsy.com/shop/TheDoubleStrainer

More toolkits and updates will be added soon.

TheDoubleStrainer - Etsy Shop Bar toolkits, Spreadsheets & SOP Templates by TheDoubleStrainer located in Kuala Lumpur, Malaysia.

Online bartending and mixology training should not feel generic.

The best learning happens when the training is built around your level, your goals, and the real challenges you face behind the bar.

That is exactly what The Double Strainer offers:

• personalised online bartending and mixology training
• practical guidance for beginners, working bartenders, and bar teams
• custom study materials, PDFs, tests, and feedback
• structured learning paths designed for real bar application
• live support focused on skills, consistency, and progress

Whether you want to strengthen your fundamentals, sharpen your technique, or build a more complete learning path, the training is tailored to you.

The 3 visuals below show the structure:

who the training is for
how the training works
the available training levels

If you are looking for personalised bartending training for yourself or your team, send me a message.

This article breaks down Sol De La Tarde, a bright Paloma-style cocktail built to stay refreshing while bringing in a more distinctive savory edge through yellow bell pepper, pomelo soda, and controlled seasoning.

The goal was not just to create another tequila highball, but to show how a simple structure can feel more original, serviceable, and menu-ready without becoming overcomplicated.

A useful read for bartenders, menu developers, and anyone interested in building drinks with more identity and cleaner balance.

Sol De La Tarde: A Bright Paloma-Style Cocktail A clear, beginner-friendly guide to Fuego De La Tarde, a bright tequila highball that uses yellow bell pepper, pomelo soda, lime, and a crisp sparkling finish to create a modern Paloma-style signature.

Your spec did not change. Your citrus did.

Same recipe, different taste happens when the fruit changes week to week.
If you want consistency, stop guessing and start tracking:

Yield: measure ml per fruit or ml per kg, weekly
Freshness: label juice with date and time
Do not chase pH alone, perceived acidity shifts with sugar, dilution, temperature
Hot take: if your sours are inconsistent, it’s not the bartender, it’s the citrus. Agree or disagree

Save this for your next prep shift. Share it with the person who writes the specs.
Full breakdown on The Double Strainer, link in bio.

Your spec did not change. Your citrus did. Same recipe, different taste happens when the fruit changes week to week. If you want consistency, stop guessing and start tracking: Yield: measure ml per fruit or ml per kg, weekly Freshness: label juice with date and time Do not chase pH alone, perceived acidity shifts with sugar, dilution, temperature Hot take: if your sours are inconsistent, it’s not the bartender, it’s the citrus. Agree or disagree Save this for your next prep shift. Share it with the person who writes the specs. Full breakdown on The Double Strainer, link in bio. #thedoublestrainer #bartendingtips #cocktailprep #barmanagement #mixologytechnique

Most cocktail bar profitability problems are not about creativity. They are about operational discipline.

This article outlines 10 recurring mistakes that erode margin and speed, including weak pricing logic, inconsistent specs, over-pouring, uncontrolled waste, misaligned labor scheduling, and inventory cash traps, with practical fixes to apply right away.

If you manage a bar program, treat this as a quick audit and implement the top two changes this week.

10 Mistakes That Kill Cocktail Bar Profitability And how to fix them Profitability isn't a creativity problem; it’s an operating system problem. Learn how to tighten your bar's "leaks" and turn your menu into a high-performance asset.

The Midas Touch 🟡 A Boulevardier-style riff built for silky texture and umami depth. Rye for spine, @campariofficial for bite, Umeshu for round sweetness, then a Pedro Ximénez & Miso glaze to tie it all together. This drink should evolve on the palate, not get watered down in the glass. The Build: 40ml Rye Whiskey 30ml Campari 15ml Umeshu 1 tsp Pedro Ximénez Sherry & Miso Glaze Method: Stir with ice about 20 seconds for controlled dilution, then double strain. Express orange oils, discard the peel. Glaze: 3 parts Pedro Ximénez Sherry 1 part white miso paste Whisk smooth. Now the detail that protects the texture 👇 Serving it over Golden Balls Premium Chillers @goldenballsofficial Why I use them 🧊 No melting ice in the glass, flavour stays consistent 🌡️ Cold sensation without extra water over time ✨ The gold sphere elevates the whole serve ♻️ Rinse, refreeze, repeat Question: Do you prefer stirred drinks to evolve with water, or stay locked after dilution? #riccardogrechibartender #goldenballs #campari #themidastouch #boulevardiertwist

Cocktail & Mocktail Menu Engineering: A Complete Bar Menu System, Not Just Recipes A drinks program does not win because a drink tastes great once. It wins when your team can reproduce the same result fast, consistently, and profitably, every shift. Menu Design & Engineering is The Double Strainer’s online service for venues and brands that want more than “nice recipes”. Thi...

The Double Strainer 2025 Recap: Cocktail Trends, Systems & What’s Next In 2025, The Double Strainer reinforced a clear mission: publish service-ready cocktail knowledge and bar systems designed for real venue ex*****on, and make them completely free for the global bar community.

Kevin Kos: Engineering Modern Cocktail Education Most bartenders today meet Kevin Kos on a screen before they ever meet him at a bar. You’re between shifts, scrolling, and a calm Slovenian voice starts explaining how to get more juice from one lemon, or how to batch an Old Fashioned so it pours perfectly every time.

Panettone Old Fashioned: A Christmas Twist on a Classic (Holiday Special) If you want a December cocktail that feels instantly festive without being complicated, an Old Fashioned is the perfect canvas: strong, warming, and built for slow sipping. This version borrows its signature aroma from panettone—the classic Italian Christmas sweet bread, buttery and soft, usually ...