Riccardo Grechi - Mixologist & Cocktail Menu Designer

09/08/2026

AI can create a cocktail recipe in seconds.
But creating a recipe is not the same as developing a cocktail.

Real cocktail R&D means tasting, adjusting, testing dilution and temperature, checking service speed, calculating real costs, writing a proper spec and making sure the entire team can reproduce the drink consistently.
AI can support the process.
It can generate ideas, suggest combinations, organize information and help build a first draft.

What it still cannot do is taste the drink, smell the garnish, understand how it evolves in the glass or see what happens when ten orders arrive at the same time.
And this is where the difference between an interesting recipe and a professional menu-ready cocktail becomes clear.

In my latest article for The Double Strainer, I break down what AI can genuinely contribute to cocktail development, where its limitations still are, and a practical R&D workflow for turning an idea into a drink that actually works behind the bar.

AI can give you momentum.
Human judgment still gives the final approval.

Read the full article:

AI can give cocktail ideas very quickly. It can suggest ingredients, organize notes, create drink names, and help turn a rough concept into a first recipe. That is useful. But it is not the same as cocktail R&D.

02/08/2026

🍷 Wine cocktails are back. But they should never feel like a cheaper alternative to a “real” cocktail.

The problem has never been wine.
The problem is how bars use it.
Done properly, wine can bring acidity, aroma, fruit, tannin, texture and bubbles while creating drinks that are lighter, more food-friendly and often lower in alcohol.

That makes wine cocktails particularly interesting for restaurants, hotel bars, terraces, brunch concepts and aperitivo programs.
But there is a line between a well-designed wine cocktail and simply mixing leftover wine with juice and soda.

The difference comes down to:
• choosing the right wine for the drink
• giving every ingredient a clear function
• controlling temperature and carbonation
• using the right glassware and garnish
• positioning the drink correctly on the menu
• training the team to explain it in one simple sentence

A wine cocktail should never feel like a compromise.
It should feel like an intentional part of the beverage program.

In my latest article for The Double Strainer, I break down how bars can use still, sparkling and fortified wines in cocktails without losing perceived value, including practical menu strategy, service standards and a simple wine cocktail structure.

🍷 Wine Cocktails Are Back: How Bars Can Use Wine Without Cheapening the Menu

Wine cocktails are back in a serious way, but they need to be handled carefully. Done well, they can make a bar menu feel lighter, more food-friendly, more seasonal, and more approachable. Done badly, they can make the menu feel cheap, confused, or worse, like the bar is trying to hide leftover wine...

30/06/2026

A cocktail glass is never just a container.

It affects temperature, aroma, carbonation, ice, garnish, portion size and the way a guest experiences the drink from the first look to the last sip.

A Martini in an oversized warm glass can feel weak before it even reaches the table.
A Highball in the wrong glass can look flat or underfilled.
A sparkling cocktail served in the right shape can keep its bubbles longer and feel much more refined.

Good glassware is not about using the fanciest option.
It is about choosing the glass that supports the drink, the concept and the reality of service.

Before choosing a glass, ask four simple questions:

Does it keep the drink at the right temperature?
Does it support the aroma?
Does it fit the ice, garnish and liquid volume?
Does it work during real service, not only in a photo?

I wrote a full guide on the main types of cocktail glassware, what each glass is for and why the shape matters.

Read the full article here:

Glassware is not just the container for a cocktail. It affects temperature, aroma, carbonation, ice, garnish, portion size, and how the guest experiences the drink from the first look to the last sip. A Martini served in a warm, oversized glass feels tired before it reaches the table. A Highball ser...

07/06/2026

Foams in cocktails are not just about visual impact.

A good air or velvet should improve aroma, texture, balance and service consistency.

In this article, I break down the practical difference between airs and velvets, when to use each one, which ingredients work better with soy lecithin or sucro, and the common mistakes that make a foam look impressive but drink badly.

For bartenders, bar managers and anyone working on modern cocktail development, this is a practical guide to making foam techniques more drinkable, stable and bar-ready.

Cocktail airs and velvets can make a drink feel more aromatic, more polished, and more memorable. They can also make it worse. That is the part many guides skip. A good foam topper should do more than look clever. It should fit the drink, stay stable long enough for service, and still drink well. Th...

17/05/2026

Tequila is often reduced to shots, party drinks, or expensive bottles with heavy packaging.

But tequila is much more precise than that.

It is a regulated Mexican spirit made from blue Weber agave, with specific production rules, defined regions, and clear stylistic categories that matter when choosing a bottle.

Blanco, reposado, añejo, and extra añejo are not simply “levels of quality”.

They are different tools.

A blanco tequila may be the smartest choice for a bright Margarita or Paloma. A reposado can bring roundness and light oak influence. An añejo or extra añejo may work better for slow sipping, but not necessarily for fresh cocktails.

The mistake is assuming that older always means better.

In this beginner’s guide, I break down what tequila actually is, where it is made, how it is produced, how the aging categories work, and how to choose the right style for the right drink.

Read the full guide here:

Learn what tequila really is, how the main styles differ, what 100% agave and NOM mean, and how to choose the right bottle for cocktails or sipping.

13/05/2026

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.

28/04/2026

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.

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

21/04/2026

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.

19/03/2026

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.

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.

12/02/2026

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.