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.
The Bloody Mary
The beauty of the Bloody Mary is that it’ll bend to your every whim. Want something hot? Then add a few more dashes of Tabasco. Craving something salty? Then stir it in with the stick of celery. How you have it is entirely up to you.
Alex Walker is currently tending bar at the critically acclaimed and award-winning Beaufort Bar in the Savoy, and recently won the UK Beefeater MIXLDN 7 Cocktail Competition. Here he tells us what he loves about gin and gives an insight on the concept behind his award-winning drink.