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Tips

These guides and glossaries make it easy to make it your own.

Why is Everclear® preferred for infusions?

As with any liquid, the higher the alcohol content, the better its ability to extract flavor. With up to 190 proof and a neutral flavor profile, makers prefer Everclear for their creations’ blank liquid canvas.

Is Everclear dangerous?

With over twice the proof and potency of other clear liquors, Everclear should be used more sparingly than other clear liquors in recipes, or it should be diluted before it’s enjoyed. Overconsumption can lead to alcohol poisoning, injury and even death. Please use responsibly.

How can Everclear become vodka or other spirits?

Most contemporary vodkas and gins begin their respective processes as grain alcohol. More and more, distillers prefer to use starches like rye, wheat, sorghum and corn to more traditional, less common ingredients (e.g. potatoes). From that point, they’re altered, diluted and packaged accordingly. Being made from 100% selected grains, Everclear is essentially the starting point used by many distilleries. So as you steep and dilute Everclear to your liking, you really are creating your own homemade spirit.

What’s the difference between spirits, liqueurs, bitters and tinctures?

SPIRITS are the most common type of liquor, like vodka or gin. They’re typically around 40% Alc./Vol. (80 proof) and most often used as the base for cocktails.

LIQUEURS are sweet, lower-proof (typically 20% Alc./Vol. – 40 proof) cordials that can either be enjoyed chilled or as a cocktail ingredient.

BITTERS are like the salt or pepper of the mixology world. They usually consist of a combination of both aromatic and bitter flavors and are meant to be added by the dash or drop to give dimension or change the complexion of a drink.

TINCTURES are made from strong singular flavors such as rosemary or rhubarb to be used in very small doses to add a specific flavor to a drink.

190 proof isn’t available in my area. Can I use 151?

While 190 proof is the most ideal for infusions for the reasons listed above, 151 will also work but may necessitate extra ingredients to get the desired flavor. And if you’re having trouble finding Everclear, check our product locator.

Build:

Combining ingredients directly in the glass. It can mean with or without ice, and is usually done in a specific order.

Coating:

The technique of rinsing a glass with a small amount of liquid to add flavor. Excess liquid is removed and the drink is poured in.

Dust:

Garnishing a drink with ground spices sprinkled on top. Nutmeg, cinnamon and chocolate are among the most common.

Muddling:

Crushing ingredients in the bottom of a glass. Typically before a majority of the liquid is added.

Neat:

Pouring liquor directly from a bottle into a glass without chilling.

Rimming:

Moistening the rim to allow for sugar, salt, or some other ground flavor to stick to the rim of the glass.

Splash:

Any liquid measurement that is ½ oz. or less.

Steeping:

The soaking of solids in liquor (usually Everclear) to extract or infuse the flavors. May be done for hours, weeks or even months, depending on the desired strength of flavor.

Bar Spoon:

A long handled spoon used for stirring or layering various ingredients.

Cheesecloth:

A woven, gauze-like cotton cloth. Used for cheese making, but is also used to filter infusions after steeping.

Jigger:

A tool used to measure bar ingredients. Usually has a larger end for 1 ½ oz. measurements and a smaller end for 1 oz.

Muddler:

Much like a pestle, a muddler is used to mash ingredients, such as mint in a mojito, in the bottom of a glass to help release more flavor before pouring the drink.

Shaker:

A bartending essential. The shaker can come in many sizes, but is primarily used to mix liquid with ice and strain back out while pouring.

Strainer:

A metal bar strainer is used to remove the ice from a mixed drink, whereas a tight mesh strainer can be used instead of cheesecloth for filtering infusions.

MARTINI (COCKTAIL):

A cone-shaped glass with a long stem, so the holder doesn’t affect the temperature of the drink.

Snifter:

A short-stemmed glass with a narrow top, designed to accentuate the aroma of the drink. Mostly used to serve aged brown liquors.

Old Fashioned:

A versatile, short tumbler with a wide opening, designed to help release flavors. Best for strong and neat drinks.

Highball:

A taller version of the old fashioned, allowing it to hold more liquid. Perfect for mixed drinks that contain less alcohol.

Cordial:

Cordial glasses are very small, elegant flute-like glasses. Typically used for rich after-dinner drinks or liqueurs.

Irish Coffee:

A cool-handled glass perfect for enjoying hot beverages, such as Irish Coffee.

WHEN TO SHAKE:

Drinks that contain fruit, juices, sugar, eggs, cream, or ingredients that don’t easily mix should be shaken with ice. You should also shake when frothiness is preferred. For presentation purposes, first shake, then pour into a clean glass.

When to Stir:

Drinks containing clear liquors and ingredients should be gently stirred with ice. Drinks that contain a carbonated mixer (tonic, soda, etc.) should be stirred to preserve the sparkle. The key is to stir the drink enough to chill and mix its ingredients, but light enough so you don’t melt the ice and dilute the drink.

Multiple Pours:

When making the same drink or shot for numerous people, make them all in the same batch. This ensures each drink will have the same strength and taste. Then line the glasses up in a row. Fill each halfway, then start over and top them all off.

Layering Cordials:

To layer cordials on top of others, slowly pour each ingredient over the bottom side of a spoon and into the glass. The rounded surface of the spoon will slow each cordial’s pour and evenly spread it over the one below. You want to start with the densest liquid and finish with the least dense.

Ice:

Always use plenty of ice. And put the ice into any container before pouring any liquids. This allows the liquids to chill as they’re poured and prevents splashing. More ice means less mixer and less mixer means stronger drinks.

Choosing cubed, shaved or shaped is typically preference, but all ice should be fresh, crystal clear and free of any taste. If you’re struggling to obtain clear ice, try using boiled or bottled water.

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