Asked what common mistakes home bartenders make, Morgenthaler has an immediate answer: “Not shaking drinks hard enough or long enough.” It’s a common mistake. “I think a lot of people shake for three seconds and then think it’s done.” What should you aim for? “Ten to fifteen seconds, shaken very hard.”

You’re shaking to a dual purpose: dilution and chill. The two are inseparable. “You can’t get a drink cold without getting it diluted,” Morgenthaler says, “and you can’t get it diluted without getting it cold.”

Don’t think of dilution as a bad thing, as if you were making a weak drink. A well-made cocktail contains a healthy portion of water – and Morgenthaler says that’s the way you want it. “An undiluted drink is too strong. Water is one of the most important elements in a cocktail.”

And since water is such an important element, the best bartenders use great ice: solid, cold and clear. Morgenthaler has three tips for those who want to get a good chill at home: “Use bigger cubes. Use a silicon mold. And set your freezer to very cold.”

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Photo by Dylan + Jeni