Referred to most commonly as a “Boilermaker”, the origin of the simple serve is contested among cocktail historians but in his book, ‘The Joy of Mixology’, renowned booze boffin Gary Regan credits steelworkers in western Pennsylvania. Others look further back to 17th century England and the “pop-in,” which involved tavern dwellers making their rough ales more palatable with the addition of bitters or fruity tinctures...
The average spirits selection has become more eclectic and diverse; consumers are drinking less but willing to pay more; premium is eclipsing ordinary and, thanks to the emergence of a craft distilling movement, the bar community has witnessed a plethora of discerning sprits hitting the market.
The days of consumers sporting sombreros and licking lime or sniffing salt off the back of their hands are finally being snuffed out.
Scarfes has one of the most stirring selections of Scotch in the UK, and indeed a programme of learning that ensures all staff are well versed in whisky knowledge.
Bourbon is on the rise because, quite frankly, it tastes great. If you’re trying to trial it with customers, Woodford Reserve master taster Elizabeth McCall has advice on how to reach the novice.
Rum is a rising star in the bar. here Dan Dove, owner of Amico’s Bar, proves that great rum cocktails exist outside London and shares how his Essex bar has kept sustainability front of mind while making luxury rum a staple.
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.
Recently awarded an MBE, after celebrating a 50th anniversary as a distiller, the legendary gin maker Desmond Payne is one of the most iconic figures in the drinks industry. Here he gives his views on the current golden age of gin and celebrates the MIXLDN Bartending competition, which has become a measure of mixing prowess.