Features - Page 60
Sustainable cocktails with Patrón TequilaProtect the planet *and* enjoy a delicious drink? Newsflash: it can be done. To celebrate Earth Day, Patrón Tequila demonstrates how to level up your kitchen leftovers and create ‘cocktails…
A first look at Super Lyan AmsterdamYou might remember Super Lyan’s London outpost, which closed in late 2018 to make way for Cub’s in-house fermentation lab. Well, now the bar has risen from the ashes in…
In the last few years prices for the world’s top whiskies have gone through the roof. Whisky is now an asset like fine wine, art and classic cars. Ian Buxton…
Dream Drams… with Joe Hall of Satan’s WhiskersYou miraculously find yourself on a desert island equipped with a beach hut bar and eight spirits of your choosing. What are you sipping? For Joe Hall, general manager at…
Why don’t bars serve good coffee?Nate Brown loves a good cocktail, and he loves a good cup of coffee. So why, he asks, do so few bars in Britain do both well? A great coffee…
Master of Malt tastes… Mortlach 47 Year OldWe found ourselves dram-to-face with the oldest ever distillery expression released from Dufftown’s oldest distillery: Mortlach. Naturally, we gave it a taste… It’s safe to say that Mortlach is one of Scotch…
A Way with words: Globetrotting cocktails at Little Red DoorHave you ever come across words in other languages that don’t directly translate into English? Well, the team behind Parisian bar Little Red Door haven’t just deciphered their meaning for…
Bats, agave and mezcal: a love storyWe headed over to Temper in Covent Garden for an outstandingly educational afternoon with Dr. Rodrigo Medellin, known as the Bat Man of Mexico, for a chat about bats and…
Tell ’em about the honey: How mead became the latest thingBefore there was beer, whisky or gin, people from northern climates turned to honey for all their alcohol needs. Since then, mead, has been out of fashion for over half…
Q&A: Gregg Glass, founder of The Whisky WorksInnovation in Scotch whisky is now everywhere, with numerous brands taking creative steps to stand out from the crowd. The Whisky Works from Whyte & Mackay (W&M) is one such…
How (not) to launch a drinks productToday, we are delighted to announce a new series of columns from writer and former bar owner Nate Brown. This week he takes a not entirely serious look at how…
Mixable spirits: The rise of cocktail-specific boozesIn days gone by, the primary function of a cocktail was to mask the harshness of the spirit within and make the drink a little more palatable. Thanks, however, to…
Are these Britain’s smallest gin distilleries?Some people build a garden shed and store a lawnmower in it. Others think, ‘I could make gin in that’. We like those people. Here, we celebrate five of Britain’s…
Explore 20 years of the London cocktail sceneJoin us as we step inside the MoM time machine, back to the heady days of the late 1990s and the notorious Met Bar. We talk to Ben Reed about…
St George Spirits: The home of dynamic distillingCalifornia’s St George Spirits knows no bounds when it comes to distilling invention. We travel to Alameda to meet the team. Across the Bay from the contrasts of San Francisco…
Vodka: Ultra-premium is out, terroir is inSerious spirits fans often consider vodka to be mass-produced and dull, with little to shout about other than questionable marketing fluff – but if you follow the liquid from field…
