Reading a cocktail menu in a bar today can see you take two routes: either…
Bartenders across the globe are dropping acid in drinks, as a way to manipulate other ingredient liquids; this is known as ‘acid adjusting’ or acidulating.
As bartenders and lovers of all things booze, there’s the odd occasion where we let…
Why has fermentation become the ‘on-trend technique’ for so many bartenders, right now? Kurtis Bosley explains why (and what to avoid).
Award-winning bartender Kurtis Bosley shares his tips on tapping cocktails for service.