CLASS Feb/Mar 2020
CLASS Feb/Mar 2020
No such thing as a free lunch
Hannah Sharman-Cox runs through the essential etiquette when it comes to the perks of the job.
—05 February, 2020
CLASS Feb/Mar 2020
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
CLASS Feb/Mar 2020
A guide to carbonation
Carbonation not only adds bubbles, but changes taste. Professor Shane Eaton talks us through the science between cocktails and CO2.
—05 February, 2020
CLASS Feb/Mar 2020
Why there's no shame in being a lager drinker
Lager is somehow seen as an inferior beer, but that’s far from true, says Pete Brown, who here explores the drink’s image problem.
—14 February, 2020
CLASS Feb/Mar 2020
Kombucha in cocktails
The fermented tea is garnering fans across the cocktail world, largely due to its ability to deliver complex flavours in a drink. Clinton Cawood stares at the leaves and sees a rich future
—31 March, 2021
CLASS Feb/Mar 2020
Spherification in drinks
Edible packaging has its place, says Professor Charles Spence, but is that place really in alcoholic drinks?
—13 February, 2020
CLASS Feb/Mar 2020
Irish Single Pot Still whiskey's next challenge
Can Irish single pot still whiskey take on Scottish single malts, asks Oisin Davis, founder of Great Irish Beverages.
—13 February, 2020
CLASS Feb/Mar 2020
Brexit: reasons to be cheerful
The dowsides of Brexit to the bar industry can’t be ignored, but Edmund Weil steps up to his brief and looks for the light hiding in the shadows
—15 February, 2020
CLASS Feb/Mar 2020
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
CLASS Feb/Mar 2020
Understanding mezcal
In the bar industry, mezcal is big, but still so little is known about this artisanal spirit. Tom Bartram takes you through the rudiments of a diverse and sometimes confusing category.
—13 February, 2020
CLASS Feb/Mar 2020
Neil Donachie on the fast-developing Newcastle bar scene
Hamish Smith speaks to proud Geordie Neil Donachie about the emerging Newcastle scene and his new bar Mother Mercy
—13 February, 2020
CLASS Feb/Mar 2020
Legacy drinks: why your creations are your assets
Only a handful of modern-day bartenders have created drinks for which they are famous, let alone bone fide classics. One man has come closer than most – Chris Moore tells us how to make drinks that last in the memory
—14 February, 2020
CLASS Feb/Mar 2020
Knowing your lemons
Hamish Smith gets under the skin of the bartender's favourite citrus fruit
—25 February, 2021
CLASS Feb/Mar 2020
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