Raw Materials & Flavour
In this episode, our experts focus on two of the most important components of making drinks – raw materials and flavour. By balancing old ways of presenting flavours with new ones, exploring other supply chains for our ingredients and educating guests on the produce that goes into their drinks, bartenders can start to answer the question: what is the essence of flavour?
From the importance of understanding ingredients, to sourcing seasonally, creating uniqueness and finding an identity: this episode explores how bartenders can be leaders in changing consumers' (and future bartenders') understanding of produce and how it relates to flavour.
ArticleWhy Natoora needs you to help them change the food system
Produce supplier Natoora has spent 20 years building a business that celebrates where our ingredients come from. Head of education, Clementine Hain-Cole, explains why bartenders should be supporting the farmers who grow them To Natoora, education means equipping everyone – starting from schoolkids and running right up to bartender, chef, home cook and everyone in […]
ArticleThe ugly movement: Embracing imperfect produce in your bar
The ugly food movement has been fighting the food-waste-fight around the world, but there is still plenty of work to be done. Here, we outline the implications of food waste on our planet and explain how you can be part of the solution When thinking about the journey fruits and vegetables endure, from farm to […]
ArticleThe origins series: How quinine’s medicinal properties created a classic cocktail
From curing malaria to being the catalyst for the gin and tonic, quinine has a storied history. In the third of our origins series, we explore it roots and how it became part of liquid history The year is 1638. Nine years had gone by, the legend goes, since Lady Ana de Osorio had first […]
ArticleThe origins series: The history of sugar and its role in cocktail culture
For thousands of years, sugar has been a valued commodity around the world. As part of our series on origins, we take a whistle-stop tour of its history and its journey into the worlds of spirits and cocktails
ArticleThe origins series: The many uses of grains for making drinks
From their role in the history of humankind, to their transformation into beer, whisky and more, we dig into the origins of grains in the second in our ongoing series
ArticleSeasonality, terroir and globality: How time and place can impact flavour
When it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work
Discover Campari Academy
With insight and knowledge from industry icon Monica Berg, we’re looking beyond the bar to educate and inspire bartenders at all levels of their careers on a global scale in a way that’s never been seen before.