We’ve all been there: you try an incredible cocktail out and then attempt to recreate it at home — leading to major disappointment. If your home cocktails seem to always fall flat, the answer could be as simple as mastering basic techniques and making easy adjustments. Maurice Van den Broeck, Fogo de Chão’s Beverage Manager, shares his best insider tricks and easy tips to make your at-home cocktails taste just as good as the ones at the bar. Here’s what he recommends.
What most home bartenders get wrong
“One of the biggest mistakes that people make when making cocktails at home is that they tend to look at the recipe, gather what they need, but never actually read the full instructions. Every cocktail has its own method; some require a specific shaking time or a precise order of adding ingredients, and those details completely change the flavor spectrum of the drink,” says Van Den Broeck.
“For example, our Caipirinha at Fogo de Chão needs to be shaken for 20 seconds. If you don’t shake it enough, it changes the flavor. If you over-shake it, it becomes more diluted and takes on a lemony taste. Instructions on how to make the cocktail are one of the biggest mistakes people overlook.”
Per Van Den Broeck, restaurant cocktails can sometimes taste more balanced or complex than those we make at home.
“This can be due to the bartender’s experience,” he shares. “It’s what we do every day, so we know exactly how to craft it. When you’re sitting at a bar, the way the bartender talks about the cocktail adds to the experience. For example, everyone can make a margarita, but if you get a story behind why it’s made a certain way or why a specific tequila was chosen, it adds another layer that changes the whole experience.”
Why drink presentation matters
When it comes to making drinks presentable, Van Den Broeck says simple efforts like garnishes, glassware, or even smoke and flame touches can elevate the look of cocktails.
“Nowadays, with Instagram and TikTok, presentation is everything. Cocktails today have more variations of traditional cocktails. When you break it down, every cocktail is made up of a spirit, a bitter, and a sweetener,” he says. You also don’t want to neglect small details, like using proper ice and the right tools to craft your cocktail.
“Subtle changes in spirits or sweeteners make it your own, but what really differentiates the cocktail is presentation. Garnishes, colored salts, smoke, fire, all of those things make a difference. It’s all about making something social media-worthy now. That’s how you catch people’s attention and draw them into your restaurant or bar.”
Taking the time to learn the proper use of each tool also matters. “It’s not about being flashy, it’s about doing it right,” he says. “Proper jigger use is a big one. A lot of places have stopped using them, but it not only looks classy, it also provides value. If you’re pouring a $250 shot, using a jigger shows the guest they’re getting exactly what they paid for. The same goes for something as simple as a strainer. If you’re shaking something with pulp, use a Hawthorne strainer. If you’re stirring, use a julep strainer. The correct tool and proper technique always make the difference.”
Techniques for a professional finish
For home bartenders just getting started, Van Den Broeck recommends starting “the big four or five” tools, which include:
- A proper jigger with different measurements (1 oz and 2 oz, or Japanese-style — whichever feels comfortable)
- A proper, weighted Boston shaker (18- and 28-ounce tins; they’ll last longer)
- A good beaker or mixing glass
- A nice bar spoon
- At least one Hawthorne strainer
“With this kit, you can make any cocktail. From there, you can start adding muddlers, peelers, or torches, but start with the basics: jigger, shaker tins, mixing glass, and bar spoon,” he says.
Van Den Broeck also recommends that every home bar should have “bitters, like Angostura, cherry, orange, or even chocolate if you’re making a rum Old Fashioned. You should also have Campari and Aperol, as they’re trending, delicious, and versatile.”
