The working theory on why we have developed taste receptors for bitterness is a simple, evolutionary one: many things that taste bitter can kill us.
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New from Think Spirits, and a bit of a first for the company, is this fresh fig liqueur: Esprit de Figues. It’s got a great story behind it, too, coming from its creator Patrick Borg.
The John Hall Special is an exercise which proves that the old ways often don’t need improving.
There’s few things that scream summer drinking like pineapple — with that in mind, here comes Monin Pineapple Mix.
Inside, we’ve got all of Australia’s best bars and bartenders — plus the new Bartender of the Year — as well as features on long drinks for summer, bitterness, the Daiquiri and the Pegu Club and much, much more.
The distillery was set up in December last year in the Cardrona Valley between Wanaka and Queenstown, and they’ve just laid down some spirit to age until 2026, when their The Cardrona Single Malt Whisky is released.
The Everleigh’s new book A Spot at the Bar classic cocktail book filled with recipes, anecdotes, thoughts and tips and techniques and one worthy of a bar with such an esteemed reputation as The Everleigh.
The good folks at PosiPour have got a new flavour in their range of fine French syrups from Routin 1883, and it’s all about the popcorn.
We’ve written before about how hard it is to overstate the influence the late Sasha Petraske has had on bar culture, both in his native New York and across the globe. Now, Phaidon have released Regarding Cocktails, a collection of 75 recipes from his repertoire along with advice and guides based on Petraske’s unfinished book, one that has been completed with help from his wife, Georgette Moger-Petraske, and his friends.
With Day of the Dead — that’s dia de los muertos in Spanish, folks — fast…
Get a look at this new book from Luke McCarthy. McCarthy is an Aussie drinks…
SPONSORED POST It’s easy to think only of bourbon and rye when thinking about American…