On-demand Library


Community & Culture

Rather than asking “why do we need bars?” The question really is, “why do we drink?” The answer seems simple, right? Not quite so simple once we look at the reasons people go to bars. Speaking to leading global bartenders and industry experts, who are ripping up the ‘rulebook’ and doing things differently, this theme explores the origins of bar culture, the ways it has evolved (depending on your outlook) and the role of bartenders: how it can be done differently, by broadening your perspective to create memorable experiences for your customers.

Cover for Chapter One - Why do we go to bars?
Chapter 1 - Why do we go to bars?
The value of bars Through a cultural lens – we start by briefly exploring why we gather together to drink – from a socio-anthropological perspective – and the value this adds to our lives, in all sorts of ways.
Cover for Chapter Two - Ensuring Inclusivity
Chapter 2 - Ensuring inclusivity
The different reasons why people go to bars and why bars add cultural value to our lives. How do you get inside customers’ heads – creating empathy, connection, and representation?
Cover for Chapter Three - Culture, Your Bar
Chapter 3 - Your culture, your bar
How do you create empathy and perspective, as a bartender? We learn about the importance of ‘understanding your audience’.
Glass of drink and a man behind it
Chapter 1 – The problem with bar design
When we design bars - are we focusing too much on the wrong things? What functional problems do bartenders face when working behind the bar? How is this affecting customer experience? We speak to our leading bartenders to understand what’s going on.
02 Form and function
Chapter 2 – Form and function
We then meet product designer who is approaching bar design differently, using modern tech and industry insight to change how bartenders – and therefore customers - interact within the venue – exploring the importance of a functional bar space – and how purpose driven design decisions are everywhere.
03 Technology and Personality
Chapter 3 – Technology and Personality
Finally, we explore how modern tech can support these decisions – speaking to an IOT tech expert to look at how data can influence the design of bars, making it easier to tackle problems - before ending the episode with the sentiment that though there are many different approaches to design in the bar, all bartenders should do what works for them.
Person holding a box of strawberries
Chapter 1 - Sourcing matters
We begin by looking at our broken food system and the ways in which bartenders can better source ingredients in order to remain true to nature. From utilising seasonal ingredients to educating guests on where they come from, our contributors explain why sourcing raw materials with flavour in mind really matters.
Man walking in a restaurant corridor
Chapter 2 – Creating uniqueness
In our second chapter, we investigate the relationship between ingredients and creativity. By stripping the creation of cocktails back to raw materials over technique, understanding the impact of locality and experimenting with new ways of expressing flavour, bartenders can really begin their journeys into creating uniqueness.
Clean and modern kitchen
Chapter 3 – Finding your own identity
In our final instalment, we focus on how bartenders translate their understandings of flavour into their drinks. By taking personal memories of flavour and using the right recipes and techniques to communicate them through cocktails, bartenders have the power to influence consumers and share knowledge with future bartending generations.

Further Reading

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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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Tricky Questions with Leonardo Leuci

He is one of the founders of Jerry Thomas Project in Rome, which pioneered modern mixology in Italy, opening in 2010. And he sat down with Campari Academy, to take the most challenging test: Leonardo Leuci is facing the Tricky Questions. How will he score?

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Tricky Questions with Ryan Chetiyawardana

World class bartender and enterpreneur Ryan Chetiyawardana faces Campari Academy's Tricky Questions: how did he perform?

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Tricky Questions with Leo Robitschek

Serious questions, funny answers and vice versa: it's Campari Academy's Tricky Questions, and Leo Robitschek sat down with us to face them!

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Hospitality Wears White: Alex Frezza and L'Antiquario

Right by the Gulf of Naples, L'Antiquario is bringing old school hospitality back to the city. Find out the importance of a White Jacket with Alex Frezza

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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: 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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10 Ways Instagram Can Improve Your Bar Business

Nowadays, a solid social media presence has become a key asset to a venue’s business strategy. However, you’ll still regularly hear it played down, with people often remarking on how easy it can be (“Oh, a few posts on Instagram, how hard can it be?”). But investing time or money in a high-quality social presence […]

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How Bartenders Think, When Designing Bar Tools

Very often, technology (and micro-technology even more) is not taken seriously when considering what elements goes into making the perfect drink. Of course, no serious drinking can take place without the best ingredients or skillfull technique, but the choice of tools you use to create those concoctions, also play a huge role. What are the […]

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What Goes Into Designing: Bar Tools with Wes & Elena Pickering 

In this episode of “What Goes Into Designing” we talk to Wes and Elena Pickering, the founders of leading London design and production agency Inkorporate as they talk us through the process of designing Bar Tools.

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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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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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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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