Four bars will host 25 bartenders from eight cities around the world from March 16 to 21.
Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
From Tony Conigliaro's book, Drink, a recipe that calls for smoked syrup.
A long-time secret from the culinary toolbox that, in the hands of a bartender, produces more flavoursome, consistent and service-friendly drinks. By Paul Mathew.