Not since Duncan MacGillivray’s Two Dogs – possibly worlds first alco-pop – has any liquid made such inroads into the global market as seltzer has. Towards the end of 2020 the liquid made up almost $4.5b of the global market with both brands, consumers and bartenders taking notice.
Speaking with Eros Pedone, again he mimics this notion that often creative thought comes from outside of the bar, allowing originality to shine. As Eros has said, to ‘live a continuous brainstorming life’ will allow us the opportunity to continually find ways to do things differently.
Kurtis Bosley explains why having key mentors in the bar community helps him deal with being the blows of being a boss and business owner
“The biggest pitfall is sometimes missing trends and the way the industry is going because you’re so focused on your own thing,” says Huw Griffiths in this story by Kurtis Bosley.
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.
Why has fermentation become the ‘on-trend technique’ for so many bartenders, right now? Kurtis Bosley explains why (and what to avoid).