Australian bartender Michael Madrusan, founder of Melbournes Everleigh bar, shares expert cocktail tips, emphasizing precision in measuring and quality ingredients. He reveals simple tools like a chilled pint glass and plastic chopstick can be used for mixing and stirring. Michael advises adding cheaper ingredients first, tasting before adding ice, and using big ice for slower dilution. He also stresses the importance of measuring slowly and precisely, and taking that first sip while the drink is alive.

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