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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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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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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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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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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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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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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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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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Constança Cordeiro talks ingredients, seasonality and the natural environment

The bartender owner of Toca de Raposa and UNI, Constança Cordeiro, explains how she found her love for making her own ingredients, and how future bartending generations can be inspired by taking the time to simply look around I remember perfectly the moment I realised what I wanted to invest my energy in. It was […]

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Extracting flavour series: Breaking down how supercritical fluid extraction works

In the fourth instalment of our series on extracting flavour, head distiller and co-founder of Hepple Spirits Company Chris Garden explains how Hepple uses supercritical fluid extraction to extract juniper oil Supercritical fluid extraction is used in many industries, from the fragrance industry through to the pharmaceutical industry. By applying high pressure and temperature to […]

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Extracting flavour series: Marcis Dzelzainis on the pros and cons of using a rotovap

For the third instalment of our series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis weighs up whether the mighty rotovap is worth the investment What is a rotovap? A rotary evaporator, or rotovap for short, is a type of still used to distil organic materials in a solvent, under vacuum, and at low temperature. […]

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Supply chain series: Sooji Im on how to source high-quality tea

In the first of a new series on the drinks supply chain, Sooji Im, founder of London’s ‘be-oom’ Korean tea shop and garden explains what goes into producing really ‘good’ tea Tea, one of the most loved commodities in the world that sparked wars between nations and even brought about Britain’s industrial revolution, is found […]