Techniques We Use

Craft backed by science.

Every technique we apply has a reason — flavour, efficiency, consistency, or all three. These are the methods behind the work.

01Clarification 02Carbonation 03Infusions & Extractions 04Fat Washing 05Shelf Stability & Prep Systems
Clarification

01

Clarification

What It Is

Clarification is the process of removing solids, haze, or impurities from liquids to create clean, stable, visually clear ingredients and cocktails.

Why We Use It

  • Cleaner flavour profiles
  • Improved texture
  • Longer shelf life
  • Faster service execution
  • More consistent results across shifts

Methods We Commonly Apply

Milk Clarification

Uses dairy proteins to filter and refine cocktails, creating clarity and a softer, rounder mouthfeel.

Agar Agar Clarification

A plant-based method for clarifying juices and infusions without altering flavour.

Natural Settling & Filtration

Time-based clarification for syrups, cordials, and house-made ingredients.

Centrifuge Alternatives

Practical, low-tech techniques that achieve professional results without expensive equipment.

Real-World Benefits

Clarification isn't just about aesthetics. It allows bars to:

  • Batch drinks in advance
  • Serve faster under pressure
  • Reduce waste
  • Maintain consistency
  • Deliver a premium guest experience every time

Important Note

We don't apply clarification for the sake of trends — only when it improves flavour, efficiency, or stability within a program.

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Carbonation

02

Carbonation

What It Is

Carbonation is the process of adding controlled CO₂ to liquids to create effervescence, lift aromas, and enhance texture.

Why We Use It

  • Adds brightness and freshness
  • Improves mouthfeel
  • Elevates aroma delivery
  • Allows faster service
  • Creates signature-style serves

Methods We Commonly Apply

Force Carbonation

Controlled CO₂ infusion for cocktails, cordials, and non-alcoholic serves.

Pre-Batch Carbonation

Preparing sparkling cocktails in advance for high-volume service.

Rapid Carbonation Techniques

Efficient methods to carbonate ingredients without long waiting times.

Texture Balancing

Using carbonation to reduce perceived sweetness and sharpen flavours.

Real-World Benefits

Carbonation isn't just visual — it's operational. It helps bars to:

  • Serve complex drinks instantly
  • Reduce build time
  • Create unique house signatures
  • Maintain consistency at scale

Important Note

We only carbonate when it genuinely improves the drink and service flow, never for gimmicks.

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Infusions and Extractions

03

Infusions & Extractions

What It Is

Infusions and extractions are controlled ways of transferring flavour from one ingredient into another, creating custom house components.

Why We Use It

  • Builds unique flavour profiles
  • Creates signature house ingredients
  • Reduces reliance on commercial products
  • Improves consistency
  • Enhances storytelling

Methods We Commonly Apply

Cold Infusions

Slow, clean flavour extraction for delicate ingredients.

Hot & Rapid Infusions

Faster methods for bold flavours and high-volume prep.

Sous-Vide Extraction

Precise temperature-controlled infusions for repeatable results.

Tinctures & Aroma Sprays

Highly concentrated flavour tools for fine adjustments.

Real-World Benefits

Well-designed infusions allow bars to:

  • Create distinctive menus
  • Standardise flavour across teams
  • Reduce prep time
  • Increase efficiency
  • Elevate perceived value

Important Note

Every infused ingredient is designed with service practicality and shelf life in mind.

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Fat Washing

04

Fat Washing

What It Is

Fat washing is a technique used to add rich, savoury, or creamy characteristics to spirits by infusing them with fats and then removing the solids.

Why We Use It

  • Adds luxurious texture
  • Creates complex flavour layers
  • Softens harsh spirits
  • Builds memorable signatures

Methods We Commonly Apply

Butter & Oil Fat Washing

Classic techniques for adding depth to spirits.

Nut & Dairy Fat Infusions

Adding natural creaminess and savoury character.

Aroma-Driven Fat Washing

Using fats to carry subtle aromatic qualities.

Clean Separation Techniques

Ensuring clarity and stability after infusion.

Real-World Benefits

Fat washing allows bars to:

  • Develop unique house cocktails
  • Create richer mouthfeel without sugar
  • Build premium-style serves
  • Differentiate from competitors

Important Note

We use fat washing selectively, ensuring every application is practical for service and food-safety compliant.

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Shelf Stability and Prep Systems

05

Shelf Stability &
Prep Systems

What It Is

Shelf stability is about designing ingredients and systems that last longer, taste consistent, and remain safe throughout service.

Why We Use It

  • Reduces daily prep pressure
  • Extends ingredient life
  • Improves consistency
  • Lowers waste
  • Creates calmer shifts

Methods We Commonly Apply

pH Balancing

Adjusting acidity for flavour and preservation.

Acid Adjusting

Creating stable citrus alternatives for batching.

Preservation Techniques

Extending life of syrups, cordials, and juices.

Efficient Batching Systems

Designing prep that supports high-volume service.

Real-World Benefits

Strong prep systems help venues to:

  • Serve faster
  • Reduce mistakes
  • Control costs
  • Train staff more easily
  • Maintain quality under pressure

Important Note

Shelf stability is always balanced with flavour integrity and food safety standards.

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