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.
A hot punch based on the traditional Belgian Calibou.
Figs and thyme join tequila in the bag in this two-bottle drink.
Annual dram fest returns in November with rare bottles, masterclasses and a pop-up bar.
Yao Lu's cocktail, rich in Scandinavian flavours, is anything but flat.
Either complementing or contrasting your wine with food (or food with wine) is the key to combining them.
Principal bartender at New York’s Employees only, star of documentary Hey Bartender! and cocktail-making speed king – Steve Schneider spells out how to tend bar like a champ.
Bored of brown stirred drinks? So are your customers. Time to bring back blue cocktails from the dustbin of seventies kitsch. By Paul Mathew.
The classic cocktail, coloured in pool blue.
A cocktail with a shot of caffeine, by the former Death & Co New York bartender.