Is the Instagrammable cocktail over? After a period of flamboyance and humour, minimalist drinks are now in vogue writes Paul Mathew.
The Savoy, London, serves this smoke-backed whisky cooler with a caper to cleanse the palate.
Making cocktails for your vegan customers isn't just about skipping the egg whites in a sour, or milk in your White Russians, discovers the DRiNK Magazine columnist and bar consultant.