Coffee cocktails have been on many menus for a while now, the espresso martini now an essential addition to every spirits-led bar. We ask Patrick Kempinski, Reserve World Class Bartender of the Year 2018 for Kenya, why his is so special
No other drink captures that moment, when the short arm strikes six (or indeed five if you’ve had a really horrible day) more magnificently. Staggeringly simple yet deceptively difficult to master, the Martini is unashamedly brazen in its booziness, transparent in both appearance and intention; clean-lined yet complex, a v-shaped salute to the tribulations, trudge and tyranny of modern life – and rightly considered as the king of the classic cocktails.
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.
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.
Put the Ketel on
Dutch vodka Ketel One has long been first on the team sheet for bartenders, and here the 11th generation Master Distiller Bob Nolet tells us why it’s such a stalwart, makes its way on to the best bar menus and remains crucial in everything from Martini to Bloody Mary’s.
Best of British
Vodka from a cow? Pull the udder one. And as for that pun, how very dairy we… Ahem. But seriously, Black Cow vodka is produced from cow’s milk, so this is an actual thing and far from a novelty – as you'll see for yourself.
Vodka is to Poland what tequila is to Mexico, whisky is to Scotland and... erm... dolo, a local brew made from pearl millet, is to Burkina Faso. Vodka courses through Poland’s veins, drifts deep down into her psyche and percolates through her past.