Inspiration
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Drink like a local: Taipei with Angus Zou
Hiking, surfing, street food and tea: Taipei has it all. We walked around town with bar entrepreneur Angus Zhou, to discover the secrets of Taiwan’s capital city
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Drink like a local: Seoul with Laki Yoo
We caught up with Keepers’ bar owner and long-time bar advocate, Laki Yoo, to talk about what you simply can’t miss when visiting South Korea’s capital, from somaek and local market, to traditional barbecue and much, much more
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The 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
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The 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
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Extracting flavour: Marcis Dzelzainis on how to use an alembic still
For the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic […]
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Extracting flavour series: Monica Berg on the fundamentals of fat washing
In the fifth instalment of our extracting flavour series, Campari Academy Creative Director Monica Berg explains why fat-washing is her favourite technique and the four ways in which she uses it in drinks
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Seasonality, 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
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Supply chain series: Anette Moldvaer on how to source coffee ethically
In the second of our supply chain series articles, coffee consultant and author Anette Moldvaer takes us through the questions you should be asking before introducing beans to your bar The specialty coffee industry is steadily educating consumers about their product: from why it’s special and the wide scope of flavours available, to the levels […]
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