Something’s brewing as fermentation comes alive in Asia’s cocktails – we ask four leading bartenders how to avoid vinegar, explosions, or even vegetable soup.
An ingredient on a comeback, sherry’s many faces means it can be cast as a low-alcohol cocktail base, an alternative to vermouth, or even as a replacement for bitters.
Bees produce a veritable larder of ingredients for the cocktail bartender. Paul Mathew looks at how these can be drawn upon to add aroma, flavour and texture to make your creations buzz.
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.
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.