Cold drinks are some of the most challenging shots to style. They sweat, they melt, and they quickly lose their allure under the hot lights. But when done right, they can look as refreshing as they taste.
In this Pro Tips edition, 39 talented creators (including me) share their favourite tricks for styling cold drinks. From managing condensation and ice cubes to adding the perfect garnish, we’ve got the techniques that will make your drinks look as cool as they feel.
Whether you’re shooting cocktails, iced coffee, or fizzy sodas, these tips will help you freeze-frame the perfect pour every time.
Ready for more industry tricks? Browse all Pro Tips episodes here.
What is their pro tip for styling cold drinks?
Before you scroll any further, grab your favourite refresher of the season and get ready to dive into this inspiring read!
" Use water mixed with glycerine to add droplets to the glass/can/bottle. Or be quick and use the natural condensation of a cold drink with ice. "
Maaike Zaal - cocktail-, food- & product photographer
© Maaike Zaal
© Maaike Zaal
" I don't use fake ice, so I've learned to make clear ice and I also buy it ready made. It makes all the difference in drink pictures! "
Jella Bertell - food blogger
" For stying cold drinks my “go-to’s are ice cubes by Trengrove Studio. Expensive, put completely worth it. If you are using acrylic ice, I would suggest using etched glass or embossed glass, hobnail glass types ~ these type of glass are very “forgiving” when you are using acrylic type of cube. The glass “detail” style glass gives you the look and volume of having cubes, but not able to see clearly they are not real.
I use t-pins to hold larger garnishes for drinks. I also use mini- clothes pins from the craft store to hold garnishes (1/2 inch in size). Use kitchen bouquet gravy for (coffee, tea and cola drinks) and vary the level of product used for the right tone of beverage.
To change the liquid level lines on beverages, I use a large turkey baster to either add liquid to (I keep the larger liquid pitcher to side) or I use the baster by placing baster n the middle of the glass to take out some liquid without disturbing my styling and garnish. This became a “go-to” process for me when I was working for a Creative Director for an extended contact and the liquid lines where extremely important to her. It was for a company that sold glasses and had many glasses in one shot oftentimes and she did not want them all the same.
For “dew” on glass I use a combo of glycerin and water with mist spray bottle. (I find that the "tape part of glass" method is not effective for me, to I use the spray “free-hand” method. To get those hard to take off stickers quick and easy, I use the goo gone, sticker lifter in the pen size. "
Bonnie Aunchman - commercial photo stylist
" Fake ice can be useful, 50% water 50% glycerine makes water drops that stay in place and make any drink look extra cool "
Lenka Selinger - photographer & food stylist
" Working fast is my best strategy for cold drinks. As long as I have a stand-in to set my lighting and composition, then when the drink is ready I can quickly get the shot with the drink and garnish looking its best. That said, once I have a safety shot, I'll get a few more as the drink starts to "fade". Sometimes the extra bit of condensation or undoing of a drink can look beautiful, too. "
Joanie Simon - photographer
" A beautiful glass choice can really elevate a drink photo. Look for ones with interest and that are appropriate for the drink to help set the mood. Consider using fake ice cubes unless you’re confident you can shoot really quickly as real ice cubes seem to melt in about half a second!!! Chill the glass and the drink before embarking on shooting. Check the light looks cute shining on and through a tester glass.
Add a straw/ stirrer/ garnish to create interest and to showcase the drink’s ingredients such as a sprig of mint in a mojito. Set the background to tell the story of the drink. Is it a sultry cocktail? Maybe set up a bar type vibe with appropriate background and props. Or for a healthy smoothie, maybe style with a fresh sunny look and add a few cutely cut up fruits to the set up. Consider including a human element with a hand holding the drink to connect with the audience. "
Krissie Oldroyd - food blogger
" Frosted glass effect: to enhance the visual appeal of cold drinks, chill your glasses in the freezer before pouring the drink. This creates a frosty effect on the glass that conveys refreshment. Additionally, add ice cubes or frozen fruit to the drink for extra texture and color. Capture the shot in natural light to highlight the condensation on the glass, making the drink look even more inviting and refreshing. "
Nisha De Silva - food/beverage photographer & stylist
" I haven't tried this yet but I hear fake ice cubes are awesome for this! I use real ice and I like to add it right before I'm shooting. "
Kristina Cadelina - food blogger & photographer
" Work quickly and make sure to set the scene before pouring your drink! "
Kirby Mekler - photographer & food stylist
" Whatever type of cold drink you decide to photograph, make sure the glass is clean. I use a soft microfiber cloth to clean the glass very well from fingerprints, dust, smudges and I wear a cotton gloves to handle it. "
Anna Ilieva-Alikaj - photographer
" Spray water or alcohol on the cup from the outside. "
Hadeel Magdy - food stylist & photographer
" For me, fresh ingredients are the best. I mostly avoid using fake or non-edible ingredients. It's the same with ice cream - you have to understand the composition of the ingredients you add to a drink, as well as their density. "
Fatula Waluyo - food stylist
" Maybe it sounds obvious, but a good prop does half the work when it comes to cold drinks. The perfect glass can elevate your shot from good to stunning, instantly setting the scene and telling a story without saying a word. While plates are crucial for dishes, the right glass can really make a difference with drinks.
Another great trick is to add some extra artificial condensation, allowing you to focus on perfecting the look of your drink without sacrificing time. "
Irina Lopik - photographer, prop stylist
© Irina Lopik
© Irina Lopik
" When I took photos to a vegan cookbook I noticed really clear, that when I watched the food trough my camera the things that were on the table just simplified time after time. So my motto was that more is more. If I was shooting a smoothie, I spared many of the ingredients and added those on the picture as well. I also did a big batch of the recipe and then I could put as many smoothie glasses on the picture that I wanted. I must admit that I love spatters and items that are fallen. In some photos those also work fine. "
Aino-Kaisa Sihtola - food blogger, vegan cookbook author, chef
© Aino-Kaisa Sihtola
© Aino-Kaisa Sihtola
" Let's start with that: most of the fake ice looks like fake ice. I have to admit I made that mistake in some of my early photos. Use real ice. It also comes with some nice condensation on the glass. Unless it is very special drink, then invest in high quality fake props. "
Milena Ugrinova (Mim) - photographer
" I try to avoid shooting drinks when they're cold if possible. Condensation gets messy fast, and if I want condensation on a glass I prefer to fake it. I'll let the beverage sit out at room temperature and then use fake ice and condensation if necessary to give the look of a cold drink.
If you're shooting a smoothie that has to be cold, set up you entire scene and lighting with a stand in first. Only bring in the smoothie when you're ready for the final shot! "
Audrey Marie Bufalini - photographer
" Ice cubes and a splash makes things a lot more fun! "
Päivi Leino - photographer, blogger
" I like to spray the glass with a light coating of frost spray first, then I spray it with glycerine spray which consists of about 2/3 glycerine and 1/3 water. I mask off the areas that I don't want condensated so it looks real and natural. "
Suzy Eaton - food stylist
" Select glassware that complements the drink. Fill the glass to the right level, ensuring it looks full but not overflowing. If you're using large ice cubes, make sure they’re clear by boiling the water before freezing. This gives a polished, clean look to the drink. For drinks like soda or cocktails, backlighting can help bring out the color and transparency of the liquid while casting appealing reflections on the glass. "
Noora Väänänen - content creator, food journalist, photographer & stylist
" I LOVE styling drinks! But it can be quite challenging to take picture when the ice is melting. I usually set up my whole scene (lights, props, etc) and LASTY I pour the drink over ice cubes and then I can take some pictures. I always have more ice so when the ice is melted I just simply recreate the same drink. Also, having a spray with water + glycerine is essential to make those water drops so pretty. "
Kristina Struharova - product photographer, videographer
" Set up your frame, camera, lights before you bring out the drink. Add ice in the glass as it gives amazing textures to the drink. Use a stirrer to pour the drink in the glass to avoid drops splashing on the glass. Touch the glass as less as possible as it leaves finger prints. Backlight is best for drinks .
Garnishing the drink using mint or any other element adds another level of story telling to your frame. "
Basil Hashmi - still life photographer
" Spray a mix of water and glycerine on the outside of the glass to create a condensed look that stays on long. "
Anoeska Vermeij - food photographer
© Anoeska Vermeij
" A very big ice cube looks always nice and is practical too. "
Satu Koivisto - food writer
" My favorite thing about drinks is their translucency! So my favorite tool for styling them is light! I love using a video light or flash positioned behind them to shine through and showcase their colors and beauty! Keep the ice frozen, style the scene first, add ice last! "
Austin Claire Hackworth - photographer
" We always agree on the setup, lighting and angle first by placing a stand-in or an empty glass onto the set. I make sure the glasses are cleaned using a micro fiber cloth and I use gloves to avoid fingerprints. If it's a one colored drink such as juices it is easier to use fake ice and pour the drink into the glass on set so it will not leave marks on the top. We can also fill up the glass 3/4s of the way and pour the remaining juice later.
We can use a small spray bottle mixed with 50-50 water and glycerin to create water droplets. For condensation use dulling spray and water spray.
Smoothies should also be poured on set last and they start to show separation between the milk and the fruits. Sodas should also be poured once the angle, the setup and lighting have been finalized and poured into the moist glass on set so we capture the bubbles.
However for additional bubbles Alka Seltzer, salt, stirring the drink right before shooting or pouring the soda water from higher up can help. Ultimately for beer foam we can use shaving foam mixed with a bit of beer or water to loosen up or use a lighter merengue recipe. "
Henriett Braun - food stylist
" I often shoot drinks backlit to make the subject stand out. Choose glassware that suits the drink and the scene. Make sure your glasses are sparkling clean and wear gloves to avoid fingerprints. Spray a mixture of water and glycerin for condensation; plain water does not last and runs down the side of the glass. "
Emily Miller - photographer, recipe developer, blogger
© Emily Miller
© Emily Miller
" Having a special microfiber glass cleaning and polishing cloth is a must. Of course, setting up the lighting, camera, angle, props, backdrops, and more is also very important. "
Kata Endrődi - photographer
" Styling cold drinks is all about making them look refreshingly irresistible while overcoming common challenges like condensation and dilution.
Here are some essential tips and tricks I’ve seen be used to create some magic:
- Address the challenge of dilution and condensation: real ice melts quickly, leading to dilution and a less-than-perfect look. For long shoots, I recommend using high-quality acrylic ice cubes. While some fake ice can look unconvincing, the best I’ve seen were crafted by talented food stylists I’ve worked with. To create a realistic condensation effect, lightly spray the glass with a glycerin and water mix.
- Perfect the pour: when pouring drinks, tilt the glass slightly to minimize bubbles and achieve a clean, smooth look. For an extra icy effect, freeze the glass beforehand—it’s a simple touch that adds a frosty, refreshing feel.
- Position garnish with precision: garnishes can make or break a drink’s presentation. Use tweezers to place mint leaves, citrus slices, or other garnishes exactly where you want them. This ensures a polished and intentional look.
- Bring drinks to life: for drinks like beer or soda, a pinch of salt can revive the bubbles and make the beverage appear freshly poured. Similarly, stirring beer or using a turkey baster to create a foam head is a fun and effective trick for adding that finishing touch. "
Joanna Wojewoda - photographer
" For bubbly drinks, I have a Drinkmate machine that can add bubbles to any drinks. I use it when I notice that my drink (soda, champagne, sparkling water etc.) is losing its fizz. I also like to have my entire scene set up as well as know the positioning of my camera and its settings before I bring the cold drink in. This ensures that once the drink is in the frame, I can start shooting right away while it stays cold and fizzy (if applicable).
Sometimes to add some condensation to my glasses to make my drink look even more fresh, I will spray a mixture of water and glycerin onto my glass. This mixture will help the water droplets keep their shape much longer than water only drops."
Murielle Banackissa - food photographer, food stylist, blogger, cookbook author
© Murielle Banackissa
© Murielle Banackissa
© Murielle Banackissa
© Murielle Banackissa
" It’s essential to have good fake ice cubes in different shapes, textures, and sizes. The rest is relatively simple: varnishes, mattifiers, and glycerine for the fresh-looking droplets. "
Oscar Sanz - food stylist
" Cold drinks like ice cream don't wait for you. Have your scene ready as well as consider any back up options and garnishes for increased success. Smoothies separate quickly and if that happens a turkey baster can remove and add back some of the smoothie without creating a mess or requiring a second glass. "
Anisa - photographer, recipe developer
" If ice is involved work quickly as ice melts quickly. Be prepared to pour a fresh drink for each photo to ensure the drink is in perfect condition at the point of capture. "
Jane Coupland - photographer, content creator, blogger
" Take advantage of the chill.
I use Glycerin to style drinks, especially on bottles and cans. This is because when the Glycerin is sprayed on, it produced a fine mist that makes the drink look like it's chilled and juicy. However, there's something about the very clean chill that washes over the glass from a very cold drink, and it's only on the surface for a short time, so I recommend shooting that as quickly as possible, within the first few minutes before the drink starts to sweat. Keep loads of soft dry towels nearby is also handy, to wipe off the sweaty and have the chilling process start again."
Kera Wong - creative
" I usually add a few drops of glycerin on the glass for a frosted effect, and keep the liquid vibrant by adjusting lighting to highlight its color. "
Shwetha Elaina - food photographer & stylist
" Styling cold drinks in food photography requires special attention, as drinks can change quickly - melting ice, fresh fruit, foamy layers, or sparkling champagne are all factors that demand quick reactions. To keep the drink looking appealing and make the shoot appear professional, attention to the smallest details, lighting, arrangement, and the right tools is essential.
I would emphasize lighting here: the way cold drinks are lit is key to achieving that fresh, chilled effect. Proper lighting can beautifully highlight the sparkle of the ice, the texture of the drink, and the shape of the glass. The best results come when you light the side or the back of the glass. This will accentuate the transparency of the ice and drink, and the shape of the glass will appear sharper. The light reflecting off the edge of the glass and the ice helps convey the "freshness" of the drink.
Placing white reflectors or reflective surfaces next to the glass helps bring out the drink's details and prevents them from getting lost in dark shadows. The reflective properties of ice cubes and liquid can be used to great effect when the light is directed properly. "
Liliána Tóth - food photographer
© Liliána Tóth
" Cool the glasses before pouring the drink, use artificial ice, and make sure to handle all the glasses while wearing gloves. "
Marika Cucuzza - food photographer, recipe developer, content creator
" I often use fake ice, yet I also love to make my own clear ice via directional freezing for hi-end cocktails that require the real thing. I describe the method below, but you can find many videos online where mixologists guide you through the process.
I boil and chill the tap water, then pour it into a container insulated from all sides except the top. When it froze through, I turn the container upside down and place it on a chopping board in the sink, then let the ice block slide out slowly. I let the ice accomodate to the room temperature and score it with a serrated knife, then hit onto the blade to create the first rough slice. I continue chopping up the ice block to ice cubes and blocks depending on the end use. "
Reka Csulak - photographer, stylist, recipe developer, mentor
