Annie Hayes - Page 9
Former Master of Malt features editor Annie Hayes is an esteemed journalist across the topics of spirits and cocktails, as well as health and lifestyle. She has worked for The Spirits Business and Men’s Health, judged a number of cocktail competitions, and her work has featured in the likes of Esquire, Harper’s Bazaar, Runner’s World, Prima and Women’s Health. Whether it’s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.
5 drinking ‘rules’ to banish foreverVenture out to your local bar and you’ll soon stumble across a self-appointed ‘expert’ eager to unload their personal drinks rulebook on lesser mortals. With the greatest respect, those guys…
Decoding your bottleThe world’s biggest booze producers often deploy impressive-sounding phrases like ‘award-winning’ and ‘special edition’ to shift their signature spirits, but what do those terms actually mean? Join us as we…
Casoni x Gibson savoury liqueurs are hereConsidering liqueurs and bitters are the cocktail equivalent of ‘seasoning’, the bar world is surprisingly short on savoury modifiers. Until now. We discover how to elevate our favourite classic cocktails…
A botanical white rum? Brilliant! Why has no one done this before?Sound the innovation klaxon and ready your tasting glass, because last week Amsterdam’s Spirited Union Distillery debuted what it believes to be the world’s first botanical white rum. Here, founder…
How do you make alcohol-free beer delicious?Britain’s pioneering brewers have made it possible to enjoy a flavourful sip without unfavourable ill-effects the following morning. But how, exactly, is alcohol-free beer made? We chatted to the brains…
The do’s and don’ts of opening a craft distilleryAfter three long years, London-based Bimber Distillery is (almost) ready to share its inaugural English single malt whisky with the world. As the team readies to release Bimber London Single…
Five minutes with… Ervin Trykowski from The SingletonScotch whisky is the most versatile spirit in the entire world, says Singleton’s global brand ambassador Ervin Trykowski, but the drinking ritual it’s long been associated with – sipped neat,…
Five important beer trends to wet your whistleFrom brooding dark ales to crisp, refreshing lagers, beer is just as complex and compelling as its distilled and barrel-aged cousin, whisky. We chat with Lex Spasic of London bar…
Five minutes with… Lorena Vásquez, master blender for Ron ZacapaMore Rum Month excitement today: you’ll usually find Ron Zacapa’s Lorena Vásquez blending rums in the Guatemalan mountains, but last week was a little different – on Tuesday, London welcomed…
Cocktail of the Week: The Piña FumadaTake it from us, The Piña Fumada is the smoky summer tipple you didn’t know you needed. We chat with Thea Cumming, co-founder of London Mezcal Week, which returns for a…
Hangover squared: the science behind relieving post-alcohol painDrinking enough to feel ill-effects the next day isn’t big and it certainly isn’t clever, but sometimes it happens – and now, there’s an industry of pills and potions dedicated…
Jigger Beaker Glass bartender roadshow returnsJigger Beaker Glass returns with a wealth of industry luminaries to explore the themes of creativity, hospitality and productivity – a.k.a. the holy trinity of bartending. We get the lowdown…
Five minutes with… Vijay Mudaliar founder of Native in SingaporeNo matter where in the world you call home, locally-sourced, seasonal produce is closely linked to culture, heritage and national identity – which is perhaps what makes collaborations between antipodal…
Five things you should know about agaveYou’ve probably sipped on fermented and distilled agave sap in the form of Tequila and mezcal – perhaps even drizzled the syrup over your porridge as a honey alternative –…
Move over gin, our new favourite highball is the Tequila and TonicTequila may have the terroir of a fine wine but the category lacks a serve that illustrates its sense of place. Until now. Here, we chat with Tom Bishop and…
5 reasons why you should try a kegged cocktailKegged cocktails, draught cocktails, taptails or simply ‘cocktails on tap’; whatever you want to call them, pre-batched carbonated serves are slowly commandeering bar space where beer taps once dominated. If…
