Some general rules and tips and advice

Making cocktails, I believe, is truly not difficult. I think pretty much anyone can learn how to make them, because like cooking, it's like following and recipe and adapting it to your taste (or your friend's, or client's, or whoever).

Some rules are however useful to keep in mind.

To layer cocktails properly and nicely, you'll need to keep in mind the density of the different ingredients:

• -First comes the heavier ingredients, like sirups and fruit creams.
• -Then comes lighter sirups and preparations that are in general less sugary, like Kahula, triple sec, mint, etc.
• -And finally, the pure, hard alcool themselves. Alcool will always float above everything else in any case, so it's better to add it last. Plus, you can adapt how much you want it in a given cocktail if needed, so it's also useful to add it last.

REMEMBER: The more percentage of alcohol a beverage has, the lighter it becomes. So for example, a 37,5°% Vodka will be heavier (and so, sink more) than a 50% one. You can also remember this if your cocktail has several alcohols in it. Similarly, the more sugar a preparation contains, the heavier it'll be.

To layer cocktails, use a big ice cube that you put first into the glass, then pour each liquid directly on top of it in the right density order. Be slow and gentle, and the layers should appear naturally and stay that way (unless, of course, you stir it). In general, layered cocktails are kind of a scam because they taste better stirred, because all the flavours get mixed and it's kind of the purpose of a cocktail, but I mean, if you want to savour all the flavors at your own pace, it's up to you.