A Modern Classic
Ago Perrone is one of the world’s greatest bartenders and manages the multi-award winning Connaught in London. Here he shares the story of how he came up with the Mulata Daisy cocktail, a rum drink that has the potential to be a modern classic.
The Next Big Thing
At the beginning of each year, industry observers like nothing more than blowing the dust off their crystal balls, peering into the spirit world, and proudly predicting the next ‘big thing’ we’ll all be serving over the following 12 months.
Bull in a China Shop
Bull In A China Shop, an all-day restaurant and whisky bar located where Shoreditch seamlessly segues into the City, is where you’ll find in-the-know admirers of Japanese whisky.
The tidal swell of gin varieties could easily overwhelm anyone trying to make a manageable selection for their backbar. Of course, drowning in gin might be the best way to slink off this mortal coil, but if you’re trying to keep your head above the spirit, you might wonder how best to surf the hundreds of choices.
Myth, Misunderstanding & Mistreatment
Handcuffed to high times, horror, hallucination, hedonism and horrendous hangovers, absinthe’s tale is one of destruction and decadence, depravity and dandies, deviance, drunkenness and death and ritual deification.
'Mindful drinking' has become a thing, with the first ever Mindful Drinking Festival playing host to an array of low-alcohol producers. Bars can ill-afford to ignore the growing number of abstainers – whatever their reasons may be.
Edmund Weil is the owner of London’s award-winning bar Nightjar, Oriole and Swift. Here, he talks about how Cognac has always been a crucial ingredient in cocktails.
We talk to Jim Beveridge, Johnnie Walker's master whisky blender, about the whisky landscape, the craft of blending, and the secret behind the success of Johnnie Walker Black Label.