Ava Mitchell
Bio
Spirits writer and editor, focusing on cocktail culture and trends.
Stories (123)
Filter by community
Bar Conversations: What Your Bartender Is (and Isn’t) There For
Bars have always been more than just places to drink — they’re social hubs, second living rooms, sometimes even confessionals. And at the center of it all is the bartender: part host, part craftsman, part occasional therapist. But while bartenders are often warm, witty, and open to conversation, it’s important to understand the boundaries of that interaction.
By Ava Mitchell7 months ago in Proof
Beyond the Menu: How to Order Like a Cocktail Insider
Walking into a bar and scanning the cocktail menu is a familiar ritual. But if you want to go deeper — to taste something truly unique, tailored to your preferences — you’ll need to think beyond the printed page. Ordering like a cocktail insider isn’t about being flashy or pretentious. It’s about understanding the dynamics behind the bar, communicating clearly, and showing curiosity and respect for the craft.
By Ava Mitchell7 months ago in Proof
How Bartenders Create Signature Drinks
Walk into any great bar, and chances are you’ll spot a list of “signature cocktails” — drinks you won’t find anywhere else, crafted specifically to reflect the bartender’s style, the venue’s vibe, or a seasonal theme. But what exactly goes into creating a signature drink? It’s not just a matter of mixing random ingredients and giving it a clever name. It’s a careful process that blends creativity, technique, storytelling, and a deep understanding of flavor.
By Ava Mitchell7 months ago in Proof
Turning Everyday Juice into a Cocktail Base
You don’t need exotic mixers or rare liqueurs to make a great cocktail. Sometimes, the most surprising and delicious drinks come from the everyday juice in your fridge. From apple to carrot, pomegranate to pineapple, common juices can be the perfect foundation for easy, flavorful cocktails — if you know how to work with them.
By Ava Mitchell7 months ago in Proof
Thermos Cocktails: How to Keep Flavor on the Go
Whether you're heading to a picnic, bonfire, winter hike, or rooftop sunset, there’s one simple way to elevate the moment: a cocktail in a thermos. It’s not just about portability — it’s about preserving flavor, temperature, and mood wherever you go.
By Ava Mitchell7 months ago in Proof
Minimalist Birthday Cocktails: Flavor with Simplicity
Birthdays don’t always call for over-the-top drinks with flaming garnishes and twelve obscure ingredients. Sometimes, less truly is more — especially when you’re celebrating with intention, comfort, and clarity. That’s where minimalist birthday cocktails come in. These drinks strip away the unnecessary, focusing on quality ingredients, clean flavor profiles, and easy preparation.
By Ava Mitchell7 months ago in Proof
Best Picnic Cocktails — No Shaker Needed
When the sun is out and the blanket’s down, you want drinks that are portable, unfussy, and refreshing. Enter the picnic cocktail — the perfect way to elevate your outdoor lounging without lugging a full bar setup into the park. The best part? You don’t need a shaker, strainer, or fancy glassware. Just a few well-chosen ingredients, a thermos or bottle, and you’re ready to sip under the sky.
By Ava Mitchell8 months ago in Proof
Acidity in Cocktails: Not Just About Lemons and Limes
Acidity is the sharp, refreshing backbone of most great cocktails. It lifts the sweetness, cuts through richness, and brings balance to the glass. Most of us associate acidity with lemon or lime juice — and with good reason. These citrus fruits are bar staples for a reason: they’re bright, accessible, and incredibly versatile.
By Ava Mitchell8 months ago in Proof
DIY Bitters: Simple Recipes to Start With
Bitters may be used in drops, but their impact on cocktails is enormous. These highly concentrated infusions of herbs, roots, spices, and fruits are the seasoning agents of the bar — a dash here, a drop there, and suddenly your drink has complexity, balance, and character. While store-bought bitters like Angostura or Peychaud’s are staples, there’s something deeply rewarding (and surprisingly easy) about making your own.
By Ava Mitchell8 months ago in Proof
The Rise of Soju Cocktails from Korea
For years, soju has been a staple of Korean dining culture — poured generously at barbecues, shared between friends, and often accompanied by laughter, clinking shot glasses, and late-night karaoke. But lately, this clear, subtle spirit has stepped out of its traditional setting and into the hands of mixologists around the world.
By Ava Mitchell8 months ago in Proof
Turkish Raki in Cocktails: Surprising Combinations
When you think of Turkish raki, you likely picture long dinners filled with meze, laughter, and slow sipping. Known as “lion’s milk” for its milky appearance when diluted with water, raki is an anise-flavored spirit deeply woven into Turkish culture. Traditionally consumed neat with chilled water and food, it’s rarely associated with modern mixology — but that’s beginning to change.
By Ava Mitchell8 months ago in Proof
Whiskey Beyond Scotland: Japan, India & Taiwan Rising
For centuries, Scotland was the undisputed capital of whiskey — its name practically synonymous with the spirit itself. But in the last two decades, new players from the East have begun redefining what whiskey can be. Japan, India, and Taiwan have all emerged as serious contenders in the world of distilled excellence, each bringing a distinct terroir, philosophy, and innovation to the global whiskey scene.
By Ava Mitchell8 months ago in Proof
