Sweetness is an essential component of many cocktails — we spoke to three of the country’s best bartenders about what they do to get the balance right
Explainer
The Cheat Sheet, a crib notes kind of guide to the stuff you should know about stuff. Here, brush up on how tequila is made.
With all the interest in craft spirits — and botanical spirits, like gin — combined with a focus on all things Scandinavian, you’d think akvavit would be getting more attention. So what is akvavit?
Gemma Duff lists the 10 social media mistakes your bar might be making, and how to get them right.
The 5th of May is increasingly being known as a day on which to consume delicious alcoholic beverages of Mexican origins, but what is it all about?
For a bottle to carry the designation Vermouth di Torino on the label, there are rules that must be followed that govern how the vermouth is made. Take a look at what the new vermouth di Torino geographical indication involves.
The history of this style of drink is said to go back to the middle of the last millenium, and, as is often the case with these kinds of origin stories, came about by happy accident when someone fortified a barrel that had juice in it, and not wine.
It’s St Patrick’s Day today, and that means there’ll be plenty of Guinness drinking going on. But an increasingly common ingredient to Paddy’s Day is Irish whiskey — here’s some fast facts about what Irish whiskey is, a chat with someone who makes the stuff themselves, and six tidy bottlings to get stuck into.
The idea of eating and drinking raw eggs can turn a lot people off. Yet drinks with egg — the yolks and the whites — have long been used in cocktails for taste and texture rather than as hair-of-the-dog hangover “cures”.
Phil Bayly is one of the most respected advocates for agave spirits doing the rounds, and he has recently been appointed as the first global mezcal ambassador by the category’s regulatory body, the Consejo Regulator de Mezcal.
Adelaide bartender Ollie Margan shares his advice on how bartenders can embrace zero-waste bartending.
“People often think that once you have created a recipe that’s it – you can sit back and it’s easily replicated day in day out. I wish it were so!” says Lesley Gracie, Hendrick’s master distiller. Find out what she looks for in their botanicals.