Features

Have you tried these Australian classic cocktails?

Australian drinks journalist Sam Bygrave brings us five domestic favourites that haven’t yet flown the nest.

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11 June, 2025

Features

Losing the fire: how to spot and manage bartender burnout

Burnout is becoming increasingly prevalent, particularly among younger people. Merly Kammerling of Well & Being outlines the causes and suggests some strategies.

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11 June, 2025

Features

Five peated drams from five scotch experts

Oli Dodd polls some of the bar world’s whisky aficionados for their take on what are the best peated drams and which cocktails they use them in.

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15 May, 2025

Features

Rum without the sun - the rise of British rum

British rums are booming, but the flavour potential that comes with them remains relatively untapped behind the bar. Millie Milliken asks makers why bartenders should be paying attention.

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14 May, 2025

Features

Jake Burger: How to name a cocktail

A cocktail's name can be instrumental to its success. Who better than pioneer of cocktail puns Jake Burger to guide us through the nomenclature?

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24 April, 2025

Features

Two glasses and a bottle of... Joe Wadsack on the rise of large-format cocktails

Câv, a new hybrid bar serving pre-batched bottled cocktails alongside wines, has Joe Wadsack wondering if this is the next big step in hospitality.

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22 April, 2025

Features

Techniques & trends... the unexpected rise of the Ramos Gin Fizz

It’s become a major hit thanks to a post that went viral on a Chinese social media app. Tyler Zielinski probes the rise of the ‘yoghurt’ drink.

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15 April, 2025

Features

Anna Sebastian's guide to global bar shows

Anna Sebastian rounds up her pick of the year’s calendar of bar events around the world, from London to Abidjan.

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27 March, 2025

Features

CLASS Spring 2025 launches

Access the digital magazine here. Not subscribed? Bartenders can sign up for a digital or hard copy here.

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13 March, 2025

Features

Flying the flag - why Lab 22 is now a showcase of Wales

Lab 22 is not only the best-known bar in Wales, its fame has spread far and wide. And with its focus on regional sourcing, it has become a community hub. Hamish Smith sits down at the bar of this forward-thinking venue.

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17 March, 2025

Features

International spotlight: Inside Röda Huset in Stockholm

Röda Huset in Stockholm is a cocktail showcase of Scandinavia’s best produce. Hamish Smith speaks to cofounder Hampus Thunholm about the lengths to which he goes to make his drinks speak Swedish.

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06 March, 2025

Features

Five cognac experts choose their five favourite expressions

Cognac is not currently experiencing its fi nest hour and the spirit is failing to ignite flames of interest in many bars. But Oli Dodd says innovation is out there, and calls on five bartenders to name the most exciting brands outside of the Big Four.

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05 March, 2025

Features

The 100% fallacy - why there might be less agave in your tequila than you think

100% agave is no longer an accurate signifier of quality, says Adam Fodor, author of The Tequila Connoisseur and founder of The International Tequila Academy.

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27 February, 2025

Features

Exploring...Pisco

With its chequered history across two countries vying to claim the spirit as their own, pisco is a category that is alluring in both background and taste, says Laura Foster.

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26 February, 2025

Features

Trend: Are we heading back to garnish maximalism?

Tyler Zielinski has noticed early signs that the pendulum may be swinging away from minimalism towards a greater use of interesting garnishes to create a more sensory cocktail experience.

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20 February, 2025

Features

Sustainable sourcing? Enter the entirely B Corp back bar

So you think your bar is sustainable, but what about the brands you sell? Ellen Manning explores the idea of an entirely B Corp back bar.

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17 February, 2025

Features

Safer working: Merly Kammeriling on what the new sexual harassment laws mean for bars

Following new legislation to help prevent sexual harassment in the workplace, Merly Kammerling outlines how employers can make their bars a better environment for all staff.

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09 January, 2025

Features

Joe Wadsack's Champagne Bar Crawl

Joe Wadsack is tasked with finding the best champagne-imbibing spots for the festive period.

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19 December, 2024

Features

On the Couch: how a local bar became nationally known

Couch is a local bar that’s become big nationally. Hamish Smith talks to owners Katie Rouse and Jacob Clarke about how to connect with community.

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19 December, 2024

Features

Last call: Sean Muldoon on the historic decline of Irish bars

Sean Muldoon – formerly of The Dead Rabbit, The Merchant and soon to be the founder of Hazel & Apple – tracks the decline of the Irish pub culture that inspired his career

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03 December, 2024

Features

Australian wine’s second coming

Once the undisputed champion of popular wine, Australia’s star has been waning in recent years. But Joe Wadsack says it’s worthy of more investigation now as a new generation of winemakers are making it interesting again.

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26 November, 2024

Features

A guide to neuro-inclusion in the workplace

One in seven people in the UK are neurodivergent. Laura Lenox and Merly Kammerling from Well & Being talk us through how we can better support them.

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25 November, 2024

Features

Exploring...Spanish Brandy

Laura Foster gets the lowdown on how brandy is made in the important Spanish regions of Penedès and Jerez.

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21 November, 2024

Features

Five gin experts choose five favourite bottles

Oli Dodd speaks to five gin aficionados about their favourites - the only condition, it can't be a London Dry.

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20 November, 2024

Features

Beyond Mexico: new frontiers of agave spirits

A surge in demand for Mexican agave spirits is seeing corners cut in production. Other countries can share the load, says Kol’s Matthias Ingelmann

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19 November, 2024

Features

The new face of American whiskey

From peat and experimental proofing, to reinvigorating rye and the continued love affair with single malt, bartenders should be sniffing out the innovations in American whiskey, says Millie Milliken.

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11 November, 2024