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How to clarify cocktails faster??
I was at a guest shift with Mike Capoferri in Mexico last year, and the way he clarified cocktails blew my mind. Instead of using a regular strainer (which most people do, resulting in one slow drip at a time), he used a perforated hotel pan or a steam table. This creates multiple droplets during clarification, speeding up the process significantly.

This technique has been a game-changer for me—it saved me twice during guest shifts last year and made sure I had cocktails ready to pour at the last minute! Haha. Mike actually learned this from Austin Hennelly at Kato here in LA, too. So shout out to both of them.