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.
With three distinct expressions bottled at 12 years old, The Macallan provides a masterclass in wood management and a refined taste of how different oak influences final flavour.
How to score yourself a Spirited Awards nomination, why you're dry shaking the wrong way and more lessons picked up by Jonathan White at this year's Tales of the Cocktail.
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.