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CLASS Summer 2021

CLASS Summer 2021

The sweet tooth of the bitter stuff

Amaro and vermouth have positioned themselves as low abv and mindful drinking stalwarts. But how long will that last, asks François Monti.

CLASS Summer 2021

How to No & Lo like a pro

Camille Vidal, creator of Mindful Cocktails and founder of La Maison Wellness, knows a thing or two about no & low drinks – here are her suggestions for how to make the most of the least amount of alcohol.

CLASS Summer 2021

Old Spice: is spiced rum finally maturing?

Rum ambassador Ian Burrell says the spiced rum sector is finally coming of age. 

CLASS Summer 2021

Green wash: the spirits made from waste ingredients

Creating infusions from waste ingredients is an established practice in bars, but what about in spirits production? Clinton Cawood reports.

CLASS Summer 2021

Natural wine - is it a must?

Joe Wadsack offers a definition of what ‘natural’ really means when it comes to wine – and debunks a few myths along the way.

CLASS Summer 2021

Power in numbers: why I joined a union

Jake O'Brien Murphy has had it with being treated disrespectfully and decided to join a union. He now at least feels backed up against those who are using the pandemic to their financial advantage.

CLASS Summer 2021

Floreria Atlantico's Tato Giovannoni on his new London bar

Tato Giovannoni is one of South America’s most decorated bar operators. Hamish Smith caught up with the Florería Atlántico owner in London at the site of his new Soho bar, which opens July 26.

CLASS Summer 2021

Hacha to open its doors to Brixton and underprivileged communities

Aiming to ensure employment opportunities for underprivileged members of BAME communities, Hacha’s new Brixton outlet is a project with a social conscience, finds Hamish Smith