CLASS Spring 2017
CLASS Spring 2017
Professor Charles Spence on the role of touch in taste
Professor Charles Spence analyses how the sense of touch can be enhanced in the drinking experience.
—31 May, 2022
CLASS Spring 2017
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
CLASS Spring 2017
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