Other Mixers

How is Other Mixers made?

Other mixers follow diverse production methods depending on their type and intended flavor profile. Simple syrup-based mixers combine sugar with water and flavorings like fruits, herbs, or spices, then undergo pasteurization for shelf stability. Carbonated mixers typically blend concentrated flavoring agents with carbonated water under pressure, while cream-based mixers require homogenization and careful temperature control to maintain smooth texture and prevent separation.

How do you drink Other Mixers?

Other mixers like simple syrup, grenadine, and bitters aren't typically consumed on their own – they're the supporting players that make cocktails shine. These flavor enhancers work their magic in classic cocktails like Old Fashioneds (bitters), Shirley Temples (grenadine), and Mojitos (simple syrup), where they balance sweetness, add complexity, or provide that perfect finishing note. You'll find these versatile ingredients working year-round in everything from refreshing summer spritzers to warming winter punches, making them essential bar cart staples for any occasion where you want to craft drinks that taste like they came from a professional bartender.

How do I choose a good Other Mixers?

Start by matching your mixer's intensity to your base spirit—delicate mixers like elderflower liqueur work beautifully with gin or vodka, while robust options like ginger beer can stand up to whiskey or dark rum. Consider the cocktail's overall flavor profile you're aiming for: creamy mixers like coconut cream create tropical vibes, while tart additions like cranberry juice bring brightness to darker spirits. Always taste your mixer on its own first—if it's too sweet, artificial, or flat by itself, it won't magically improve when combined with alcohol.

Nutritional Information

Typical Calorie Range per Ounce: 5-50 calories

Typical Carbohydrate Range per Ounce: 1-12 grams

Typical Sugar Range per Ounce: 1-12 grams

Typically Gluten Free: Varies by product

The nutritional profile of specialty mixers varies widely depending on the specific product and ingredients used. Simple mixers like club soda or fresh lime juice tend to fall on the lower end of these ranges, while cream-based mixers, flavored syrups, and specialty sodas can reach the higher values. Many fruit juices and artisanal mixers contain natural sugars that contribute to both the carbohydrate and calorie content.

When it comes to gluten content, most basic mixers like soda water, tonic water, and fresh citrus juices are naturally gluten-free. Some specialty mixers, particularly those containing malt-based ingredients or certain flavorings, may contain gluten. Always check the detailed product information and ingredient labels to confirm gluten-free status, especially if you have celiac disease or gluten sensitivity.

Scrolled this far? Your reward? Other Mixers Trivia!

1. Club soda was originally marketed as a hangover cure in the 1800s. The Schweppes company promoted their carbonated water as "Indian Quinine Tonic" and claimed the bubbles would settle upset stomachs while the minerals restored balance to your system. Bartenders caught on quickly, realizing that fizzy water made spirits more palatable and helped customers drink longer without feeling as rough the next morning.
2. Coconut water contains more potassium than four bananas, making it nature's original sports drink—and explaining why tiki bars in the 1940s served fresh coconut cocktails to help patrons recover from tropical heat. Modern bartenders are rediscovering this natural mixer, using it in everything from rum punches to vodka sodas, where it adds subtle sweetness and serious hydration powers.
3. The foam on your egg white sour comes from the same protein that makes bread rise. When you shake egg whites vigorously, you're denaturing albumin proteins and trapping air bubbles—identical to what happens when bakers whip eggs for cake batter. This is why some bartenders add a pinch of cream of tartar to their egg white cocktails, borrowing a baker's trick to create more stable foam.
4. Pickle juice contains natural probiotics that can actually help your body process alcohol more efficiently. Polish bartenders figured this out centuries ago, serving shots of vodka with pickle backs not just for flavor, but because the brine's electrolytes and beneficial bacteria helped prevent hangovers. Today's craft cocktail scene has embraced this wisdom with pickle-brined Bloody Marys and pickle juice martinis.
5. Coffee was the secret ingredient in many pre-Prohibition cocktails, but not for caffeine—bartenders used cold coffee to add depth and color to whiskey drinks without overpowering the spirit. The tannins in coffee complement aged spirits beautifully, which is why modern bartenders are reviving coffee-washed cocktails and using cold brew as a mixer in everything from Old Fashioneds to Negronis.