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CLASS Spring 2017

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

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