Edinburgh Bar Show 2025
2025 marked the second year of the Edinburgh Bar Show and the Campari Academy UK team arrived in full force!
With our good friends Bart & Valentino from Crossroads Consultancy, they delivered an incredibly in-depth session on going Beyond Bubbles, where friends old & new became more acquainted with science of carbonation and its impact on how we enjoy cocktails.
From all of us at Campari Academy UK, thank you to everyone that joined in the fun!
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Case Studies in Flavour Science - how modern R&D really gets done.With Arielle Johnson & Adrian Forde-Beggs In February 2026, Campari Academy UK welcomed Arielle Johnson (Flavour Scientist, Author – Flavorama) and Adrian Forde‑Beggs (Head of Creative – Lyan Bars) to collaborate on a session focusing on the intricacies of modern R&D techniques and how to implement them in a programmatic manner to unlock creativity, flavour, […]
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Time at the Bar - Alessandro Palazzi, Dukes HotelFew bars in the world carry the reputation of Dukes Bar in London, known for its legendary martinis, timeless service and one of hospitality’s most respected hosts, Alessandro Palazzi. In this episode of TIME AT THE BAR, Campari Academy’s Tristram Fini sits down with Alessandro to talk about the instincts and philosophy behind nearly five […]
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TIME AT THE BAR – Federico Pavan, The Donovan BarTIME AT THE BAR is Campari Academy’s series digging into the people shaping modern hospitality. Behind the elegance of the Donovan Bar is a team built on instinct, care and genuine hospitality. In this episode of TIME AT THE BAR, Director of Mixology Federico Pavan joins Campari Academy’s Loris Contro to talk about the experiences […]
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TIME AT THE BAR – DRAMTIME AT THE BAR is Campari Academy’s series digging into the people shaping modern hospitality. In this episode of TIME AT THE BAR, Tristram from Campari Academy sits down owners, Chris Tanner, Simo and Jack Wallis from Dram to talk about what really drives their bar: instinct, culture and the people who make service feel […]
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TIME AT THE BAR - Lorenzo Antinori, Bar LeoneTIME AT THE BAR is Campari Academy’s series digging into the people shaping modern hospitality. In this film, Tristram Fini sits down with Lorenzo Antinori, the mind behind Bar Leone, recently named World’s Best Bar 2025. Shot at Satan’s Whiskers in Bethnal Green, this is an honest look into how Lorenzo thinks about bars, service […]
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Negroni Edits 2.0The Negroni is a beloved classic, celebrated for its simplicity and the harmonious balance of its three key ingredients: Campari, gin and sweet vermouth. However, as we embrace seasonal shifts, new flavours and ingredients emerge, opening doors for creative twists on this iconic cocktail. With each season bringing distinct profiles, from warming winter spices to […]
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From Feasting Halls to Bars - A Journey Through Hospitality By Dave BroomIs our sense of hospitality hard-wired into us? As we move the culture of bartending forward how much can we learn from the past?
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Master the art of building drinksBuilt drinks can be quick and easy during a busy shift, but should you use ice first or last? Watch how the different approach impact the serve.
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Grand Marnier: Caribbean Citrus meets French CognacDiscover Grand Marnier, a luxury spirit born from the union of French Cognac and Caribbean oranges and learn how to make a Grand 75.
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What is Vermouth and how to serveVermouth is a bitter, fortified wine used in some of the most popular cocktails in the world. Learn more here.
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Trois Rivieres – A unique portfolio of rum spiritsLearn about the history and production of the worldclass Trois Rivieres portfolio.
