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Features

Features

Kombucha in cocktails

The fermented tea is garnering fans across the cocktail world, largely due to its ability to deliver complex flavours in a drink. Clinton Cawood stares at the leaves and sees a rich future

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Is there now regionality in American whiskey?

Tristan Stephenson hosted the Class American Whiskey Academy at Oriole, where he unveiled a new vision for categorising this growth sector

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A guide to the ultrasonic homogeniser

If you're looking for super-fast infusions, the sonicator or ultrasonic homogeniser might be the answer. Professor Shane Eaton explains how.

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Why Cava is the most undervalued sparkling

Cava - made using the traditional method - is a value alternative to champagne. If you know what to look for, there’s treasure to be found, says Joe Wadsack

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How magic and drinks have always shared a stage

The art of illusion has long been associated with the bar world. Charles Spence goes behind the scenes.

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A guide to the sous vide

Professor Shane Eaton’s lab tour takes us to the sous vide. There are few tools better for fast infusion, he says.

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Bartender wellness: The upside of downtime

Camille Vidal, bartender and founder of La Maison Wellness, is looking at the positives of time away from the bar. It could be the downtime you need, she says

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Fine cider - the UK's answer to Champagne

The best ciders are a match for any top wine, says Pete Brown, and it’s about time they were given the credit they deserve.

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The dos and don'ts of reopening

John Ennis, managing director of the eight-venue strong Graffiti Spirits Group in Liverpool, says the latest reopening is a critical moment in which profitably trumps everything. He lays out what you should and shouldn’t do to emerge from lockdown stronger.

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They call it news - you can call it marketing

Meet the drinks journalist – nocturnal by nature, sometimes bedraggled, predictably thirsty, but often useful. Introduce yourself, tell them what you’re up to, build a relationship. They call it news, but you can call it marketing, says Hamish Smith.

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The spirit the cocktail movement left behind

Most classic categories have benefited from the cocktail renaissance and the growing interest in craft spirits. Not so Spanish brandy, says François Monti

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Does vulnerability change our drinking choices?

Professor Charles Spence questions whether the instability of the world around us has an effect on the psychology of taste

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Uniting the worlds of food and drink

That chefs deal with solids and bartenders deal with liquids – and somehow one trumps the other – is an outmoded way of thinking. Pull down the barriers, says Ryan Chetiyawardana.

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Why the Roaring 2.0s could actually happen

The last pandemic was followed by the Roaring Twenties. Could history be about to repeat itself? Oli Dodd says if conditions continue to align, it just might.

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How Covid took more than jobs

As a volunteer for Under One Sky, Artesian's Anna Sebastian has seen the link between hospitality and homelessness first hand. She reports back.

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Tequila aged in cognac barrels? It's tequila, but different

While using casks from different spirits categories to age or finish tequila is not entirely new, it is unusual. Lucy Britner looks at the future potential

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Why fortifieds are the spirits lover's wine

Go on, you deserve it – buy yourself a bottle of something special this winter. If you switch your attention from spirits to fortifieds, 30 or 40-year-olds don’t have to cost the earth, says Joe Wadsack

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Buying your bar: is it now time to own, not rent your premises?

Hamish Smith weighs up the pros and cons of bar owners buying their premises, with the help of some industry operators with first-hand experience.

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The effect of Covid-19 on taste is the issue under our noses

If smell can be impaired by age and illness, so can guests' appreciation of our drinks. Professor Charles Spence sniffs out the truth

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Unprecedented times? Curfews and licensing restrictions are actually our history

Far from unprecedented, restrictions on hospitality are rooted in our medieval history. Dexter Plato turns town crier

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Old fashioned politics: how failed diplomacy is damaging whiskey

If whisk(e)y tariffs are not de-escalated soon, it could be costly for everyone involved. Hamish Smith reports

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On and off-trade? Increasingly it's just trade

The on and off-trades aren’t two neat halves of the drinks market anymore – the blur between them has never been clearer, says Pete Brown

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Rum through a pandemic lens

Ian Burrell explains how the pandemic and Black Lives Matters movement exposed outdated marketing in rum.

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Lockdown legacy - has wine consumption changed?

Wine consumption was entirely at home for a chunk of 2020 – so how might lockdown trends have translated into the trade, asks Joe Wadsack

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Gin has grown, but in what direction?

Gin specialist Emma Stokes believes elements of the category are headed in the wrong direction. Stop with the exhibitionism she says, gin's reputation is at stake

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Bartender 2.0: the healthy habits to harness after lockdown

Hang on to those healthy habits of lockdown, says La Maison Wellness’ Camille Vidal. It’s time for Bartender 2.0 to emerge

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Mixed feelings: Is the mixer-spirit serve under-used in the cocktail bar?

Post-lockdown, what kind of serve does the consumer want? Could simplicity provide clarity amid a confused picture, asks Lucy Britner

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How to make Black Rock's Scotch Egg

Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar. 

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Humans crave novelty but shouldn't deliciousness be our guiding principle?

The pursuit of unusual flavours has led chefs and mixologists alike down some interesting roads – but Prof Charles Spence wonders if that’s the right path for cocktails. 

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The science of ice

Professor Shane Eaton explains the exact science that leads to clear blocks of ice, he says.