改良 · Learn. Practice. Elevate. Repeat.
Negroni
Daiquiri
Old Fashioned
Margarita
Pornstar Martini
Martini
Whiskey Sour
Americano
Boulevardier
Sidecar
Caipirinha
Bellini
Manhattan
Mojito
Moscow Mule
Espresso Martini
Tom Collins
French 75
Aperol Spritz
Sazerac
Alexander
Angel Face
Aviation
Bee's Knees
Between the Sheets
Black Russian
Bloody Mary
Bramble
Brandy Crusta
Canchanchara
Cardinale
Casino
Champagne Cocktail
Clover Club
Corpse Reviver #2
Cuba Libre
Dark 'N' Stormy
Don's Special Daiquiri
Fernandito
French Connection
French Martini
Garibaldi
Gin Basil Smash
Gin Fizz
Grasshopper
Hanky Panky
Hemingway Special
Horse's Neck
IBA Tiki
Illegal Mezcal
Irish Coffee
Jungle Bird
Kir
Last Word
Lemon Drop Martini
Long Island Iced Tea
Mai Tai
Martinez
Mary Pickford
Mimosa
Mint Julep
Missionary's Downfall
Monkey Gland
Naked and Famous
New York Sour
Old Cuban
Paloma
Paper Plane
Paradise
Penicillin
Piña Colada
Pisco Punch
Pisco Sour
Planter's Punch
Porto Flip
Rabo de Galo
Ramos Gin Fizz
Remember the Maine
Russian Spring Punch
Rusty Nail
Sea Breeze
Sex on the Beach
Sherry Cobbler
Singapore Sling
South Side
Spicy Fifty
Stinger
Suffering Bastard
Tequila Sunrise
Three Dots and a Dash
Tipperary
Trinidad Sour
Tuxedo
Vesper
Vieux Carré
Zombie
Chartreuse Swizzle
Cosmopolitan
White Lady
Tommy's Margarita
Field notes from the world of drinks — how they're really made, told by the people who make them.
Florence, 1919: Camillo Negroni swaps the soda for gin and, without knowing it, invents the method — breaking a classic on purpose. The prelude to the Lab.
A cata of cocuy at Viva Madrid — Venezuela's wild agave spirit, and why most of the room didn't know it was agave at all.
A sobremesa at La Mezcaloteca, and the quiet arithmetic of how real mezcal is actually made.
A pisco cata with Sarcay — and why Peru's grape spirit might be the most honest pour on the back bar.
A vodka cata and formación with Valentino from Ketel One — and how to taste the thing everyone says has no taste.
Dave Arnold treats the drink as engineering — temperature, dilution, acidity, fat, gas. Our notes, each technique linked to a tool in the school.
Niki Segnit maps what goes with what — a wheel of flavour families and an essay for every pairing. The compass behind the ingredient library and every twist.
Death & Co argue that every cocktail descends from just six root templates. Learn the six and you can build — or break — almost anything. The clearest map of the method we already teach.
From Madrid to Melbourne, 61 people learn the method with us on Skool. Every flag on this globe is someone in the room.
Countries from our members' Skool profiles · updated Oct 24, 2026
