Cocktails & Bars
Cocktails & Bars
How the Piña Colada turned from kitsch to cool
Jane Ryan chronicles the adventures of the Piña Colada - from Puerto Rico to East London and everything in between.
—16 September, 2020
Cocktails & Bars
Mia Johansson & Bobby Hiddleston: launching a cocktail bar in a pandemic
Mia Johansson and Bobby Hiddleston have launched a second branch of Swift. They talk to Hamish Smith about opening and trading in central London during the pandemic.
—03 September, 2020
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.
—10 April, 2020
Cocktails & Bars
Garden to Glass: Dandelion wine
Dandelion wine, house-grown greens and drinkable hand sanitiser – Anistatia Miller and Jared Brown were custom-designed for self-isolation. They talk you through surviving the apocalypse, including what not to give to horny rats.
—10 April, 2020
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
—04 April, 2020
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
—01 April, 2020
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.
—01 April, 2020
Cocktails & Bars
The Sazerac - behold and beware
Jane Ryan delves into the annals of cocktail history to unearth the beginnings of the Sazerac – the drink that so often ends the night.
—15 February, 2020
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.
—13 February, 2020
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
—12 February, 2020
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
—12 February, 2020
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.
—12 February, 2020
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
—04 February, 2020
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
—13 December, 2019
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.
—12 December, 2019
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.
—10 November, 2019
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
—15 October, 2019
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.
—10 September, 2019
Cocktails & Bars
How the Espresso Martini survived the 1980s
Jane Ryan traces the chequered history of the Espresso Martini.
—15 August, 2019
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.
—15 June, 2019
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
—16 April, 2019
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.
—19 February, 2019
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
—21 September, 2016