These weird days we’re living, we are all trying to find new ways to spend our time, trying out new hobbies. And I think we’re finding out new things about ourselves, new likes and dislikes, things that we wouldn’t know otherwise. Silver linings, eh?

I found out I’m a woman who likes her drinks strong, her glassware pretty, and her evenings slightly theatrical. There’s something deeply satisfying about playing bartender at home, especially when you nail a cocktail that looks like it belongs in a dimly lit speakeasy but was actually made while you were wearing pajama pants.

Over time (read: several questionable attempts), I’ve picked up a few tips and tricks that have upgraded my cocktail game from Pinterest fail to respectable Instagram post. Here’s what I’ve learned:

James Bond doesn’t understand martinis

Rule of thumb: if your cocktail has juice, egg white, or dairy, shake it. If it’s all booze (like a Martini), stir it. That’s the classic rule, break it if you must, but at least know the tradition before you rebel against it.

Squeeze the damn lemon

Fresh lime juice, lemon juice, even grapefruit, whatever your cocktail calls for, use the real thing. The difference in flavor is massive, and it instantly makes your drink taste intentional instead of improvised.

Simple syrup is really really simple to make

It’s literally sugar and water. That’s it. And yet, somehow, it makes you feel like you know what you’re doing. Instead of buying it, make a quick batch and store it in a glass jar in your fridge. Bonus points for adding herbs like rosemary, thyme, or lavender to make a “fancy” version with minimal effort.

Ice matters. Yes, really.

Y’d think ice is just frozen water. Turns out, it’s a whole vibe. Use big cubes for slow-sipping drinks (they melt slower), and crushed or pebble ice for fun, summery ones. If you want to get extra, you can even freeze edible flowers or herbs into your cubes. Martha would be proud.

Invest in a good shaker

It doesn’t have to be expensive, but a decent shaker is a game-changer. No more leaky lids or awkward two-glass situations. Plus, shaking a cocktail just feels powerful. Like you’re mixing a potion and deciding someone’s fate.

Garnishes are half the drama

A drink isn’t just a drink, it’s a moment. Garnish it like you mean it. A sprig of rosemary, a twist of orange peel, a blackberry on a skewer. Even if the cocktail tastes mediocre, the right garnish makes it look like you know your way around a bar cart.

Taste as you go

Mixologists are artists. Following the recipe is only half the effort. Try the mix before you pour it. Too sweet? Add acid. Too boozy? Dilute. Too boring? Add a dash of bitters and pretend you’re someone mysterious in a noir film.

Final Thoughts

Cocktail making, like anything else in life, is part technique and part aesthetic. It doesn’t have to be perfect. It just has to feel good and look cool. Light a candle, throw on some music, and mix yourself something that says, I’ve arrived. Even if you’re not going anywhere.

Cheers to good drinks and even better vibes.