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Cocktails & Bars

Cocktails & Bars

Simone Caporale: books, bars and Flavour Blasters

Simone Caporale is never just working on one thing. Hamish Smith caught up with the bar consultant and wasn’t short of lines of enquiry.

Cocktails & Bars

How to use sugar (mindfully) in cocktails

Given the results of recent research, it now looks like a good time to seek a healthier understanding of sugar and how it impacts on cocktails. Clair Warner reports

Cocktails & Bars

Don Javier: farewell to a legend

Jake Burger pays tribute to Don Javier Delgado Corona, famed for his church to hospitality, La Capilla, and his way with a Batanga

Cocktails & Bars

Bar review: 40 Elephants at The Great Scotland Yard Hotel

Ello ello ello, what's all this then? Class reviewer Hamish Smith investigates one of 2020's big launches: 40 Elephants at The Great Scotland Yard Hotel. 

Cocktails & Bars

How to make Hacha's Mirror Margarita

The Class Cocktail of the Year 2020 is that beautiful thing: simple. Here, creator Deano Moncrieffe shows us how he makes this clear Margarita, without lab equipment.

Cocktails & Bars

The best Irish whiskey for the Irish Coffee

The Irish Coffee was the subject of Class’s latest Cocktail Lab – Homeboy and friends took this classic to task

Cocktails & Bars

The Whisky Highball story part 2: The ball that rolled

In Part 2 of Tristan Stephenson’s opus on the Highball, we hear how the ‘ball’ rolled around the world

Cocktails & Bars

Garden to glass: growing micro-vegetables for drinks

Anistatia Miller and Jared Brown aren't phased by the winter weather thanks to their crop of planter-grown micro-vegetables.

Cocktails & Bars

How to use acid in cocktails

Given how progressive the drinks scene has become, bartenders shouldn’t still default to citrus fruit. Ingredients guru Pritesh Mody says it’s time for the acid test

Cocktails & Bars

The Martinez - why this classic is misunderstood

Jane Ryan continues her exploration of the classics with a venture into the confusing world of the Martinez

Cocktails & Bars

Bar review: Amazónico

A rainforest-themed bar in Mayfair? The eyes are rolling, but actually, it pays to keep an open mind, says Hamish Smith.

Cocktails & Bars

Bar review: Rockwell

Few London hotels don't aspire to have 'destination bars'. Hamish Smith reviews one of the latest hospitality venues with grand ambitions.

Cocktails & Bars

How the Old Fashioned stayed old fashioned

Jane Ryan’s journey through the cocktail ages takes her to the Old Fashioned, an American drink the English had more than a small part in preserving, she says

Cocktails & Bars

The best gin for the Southside

Hamish Smith took the Cocktail Lab on tour to Leeds - the worldwide imbibing head quarters of the Southside cocktail. The Watermark played host.

Cocktails & Bars

How the Espresso Martini survived the 1980s

Jane Ryan traces the chequered history of the Espresso Martini. 

Cocktails & Bars

The Bloody Mary: go easy, it's not a garnish arms race

Jane Ryan traces the history of the most famous hangover ‘cure’ ever invented.

Cocktails & Bars

Margarita: the good, the bad and the pitcher

Jane Ryan charts the chequered history of a cocktail that’s been as maligned as it has been lauded over the years

Cocktails & Bars

The Daiquiri: Cuba's gift to the cocktail world

Jane Ryan leafs through the nebulous history of the Daiquiri. It’s the ultimate bartender drink and its fundamental constitution has rarely been improved over the years, she says.

Cocktails & Bars

The best edible flowers for drinks

Whether to garnish drinks or bar food, there is a raft of edible flowers available to the bartender