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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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The big brand dilemma

Shouldn't the best bars use the best spirits, asks Hamish smith.

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Making drinks with tomatillos

Anistatia Miller and Jared Brown sing the praises of a versatile berry that is easy to grow and can add zing to a Bloody Mary or a Margarita.

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Techniques & trends... Tiny tipples

Sometimes, the best things do come in small packages, says Tyler Zielinkski as he tracks the trend of small-format cocktails.

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Scarfes Recast: Andy Loudon on his plans for Scarfes Bar

As Andy Loudon takes over at the helm of top London bar Scarfes, Hamish Smith finds out what he will bring to the bigger picture.

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The CLASS Report - an analysis of the results

While many big-name brands feature in this report, Hamish Smith explains how there’s room for a broad offering as bartenders balance their approach.

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International spotlight: CLASS explores Sub Astor in Sao Paulo

Brazilian bar Sub Astor is known for using unusual foraged ingredients, collected during its twice-yearly Missions. Hamish Smith joined one of this year’s events to see at first hand how they operate.

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How to make non-abv versions of your cocktails

Sexy Fish’s Jérôme Allaguillemette has recently helped create Unity – a menu where alcoholic and non-alcoholic cocktails are given equal billing. He delves into the drinks-making process.

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Bart Miedeksza and Valentino Girotto's guide to carbonating cocktails

Bart Miedeksza and Valentino Girotto, formerly of Crossroads Bar, published the book Bubbles with the help of Millie Milliken this summer. Guest writing in Class, the duo outline the key principles involved in this short but sparkling guide to carbonation.

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Five agricoles chosen by five experts

A mystery to many, rhum agricole is not without its superfans. Oli Dodd rounds up five connoisseurs to find out what makes the sugarcane spirit so special to them.

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The CLASS Report: Spirits

Hamish Smith zooms out to the categories that sell best in the UK's Best Bars.

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The CLASS Report: Rum

Hamish Smith digs into which rums sell best in the UK's Best Bars.

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The CLASS Report - how it works

Hamish Smith introduces the first Class Report with an outline of the thorough process undergone to ensure that the polling reveals the sales insights of the UK’s best bars.

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Forget what you knew - this is the new history of gin

Anastatia Miller & Jared Brown have discovered the true history of gin. Here they give us the headlines from their newly published A Most Noble Water: Revisiting the Origins of English Gin.

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Exploring… amaro

There’s a lot of mystery around the Italian speciality. Laura Foster digs down in an e­ffort to define the category.

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Best in the West: How Ben Alcock's Filthy XIII and HMSS became Bristol landmarks

Filthy XIII took the title of Best Bar in the West at this year’s Class Bar Awards. Hamish Smith shoots the breeze with owner Ben Alcock. Photos by Leonardo Filippini

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Q&A: Funkin Cocktails on its Heritage Competition

CLASS talks to Hyppolite Civins, brand ambassador at FUNKIN COCKTAILS about its Heritage Competition. 

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Five Irish whiskey experts choose their five favourite expressions

With plenty of new distilleries opening up in this vibrant category, here are the top tipple suggestions from those in the know. Compiled by Oli Dodd.

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Legs 11 - are there tasty, concentrated, lower-abv wines?

The new duty rules have pushed producers to make wines at 11% abv for the UK market. But can tasty, concentrated wines be made at cut strength? Joe Wadsack looks for naturally lowabv wines – with legs

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How to create a classic cocktail, according to the people who have

Writing for CLASS' sister title Drinks International, Hamish Smith asks the global bartenders who have fashioned a classic cocktail how it’s done.

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Exploring...Aquavit

An ancient Scandinavian spirit little known outside of its native countries could be poised for a breakout, says Laura Foster.

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The reason to season drinks

Guests seasoning their own drinks was once commonplace. Prof Charles Spence asks if it could become so again.

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Ice picks: how to improve your ice game

Dariush Afshar Haghighi of the Watermark bar and Cool Cats Ice Co in Leeds comes with his guide to the cold stuff.

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What is 'distillery character'?

‘Distillery character’ can tell you a lot about how a Scotch whisky has been made. But what does it really mean? Millie Milliken poses the question.

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How to become a happy bartender

Merly Kammerling of Well & Being is our guide to becoming happier, better balanced and more productive bartenders.

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Neutral no more - how vodka is becoming all about its base ingredient

Milk, peas, apples, you name it, vodka is being made from raw materials with assertive flavour profiles. Millie Milliken reports.

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Exploring... Clairin, the grandfather of rum

Laura Foster looks into the history and flavour profile of the internationallly littleknown “grandfather” of rum.

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Five Calvados you need to try

Calvados seems to have the answers to many modern-day questions. Oli Dodd speaks to five of its biggest fans about five of their favourites

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Fearless food - how dishes are changing in bars

Once the domain of salty nibbles, bars have become a melting pot of small-plate creativity as owners recognise the opportunity of an edible offering. By Ellen Manning

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How much? Charles Spence on maintaining value for money while raising prices

With costs rising, so are cocktail prices. But how do you maintain a sense of value for money? Professor Charles Spence looks at the psychology of price.