CLASS Summer 2022

The bartenders’ guide to Bournemouth

Gemma Terry of Ojo Rojo takes us on a local’s tour of south coast town Bournemouth.

—
21 July, 2022

CLASS Summer 2022

A hungry Brit abroad: Jake O'Brien Murphy on Spanish bar snacks

Put on the factor fifty, start drinking in the early afternoon and mentally check out from any professional responsibility because this is the first international one of these! Wahey!

—
11 July, 2022

CLASS Summer 2022

The past and present of the French 75

Clinton Cawood tackles, with military precision, a classic named after a field gun.

—
11 July, 2022

CLASS Summer 2022

Exploring...Yuzushu

Laura Foster takes a deep dive into the delicious world of this Japanese fruit liqueur, which is creeping into cocktails across the UK.

—
11 July, 2022

CLASS Summer 2022

Born to be mild: Pete Brown on craft beer's next trend

The big beer style of this year is one of the least likely Pete Brown could contemplate – nevertheless it’s one that he feels is actually worthy of revival.

—
11 July, 2022

CLASS Summer 2022

Interview: Yana Galiyeva and Alex Ribalicenko of London's Ukrainian bar Pinch

Ukrainian Londoners Yana Galiyeva and Alex Ribalicenko speak to Hamish Smith about celebrating Ukrainian drinking culture at their new London bar, Pinch.

—
11 July, 2022

CLASS Summer 2022

Professor Charles Spence: why cocktails need headspace

Leaving headspace above wine allows the volatile aromas to circulate, giving the drinker orthonasal pleasure. Professor Charles Spence explains how this works and why there’s a case to be made for a similar approach in cocktails.

—
04 July, 2022

CLASS Summer 2022

Single pot still or single malt - what is Irish whiskey's flagship style?

New distilleries are springing up and while single pot still remains key, many are also turning to easier-to-market single malts. Oli Dodd assesses the situation in Ireland.

—
04 July, 2022

CLASS Summer 2022

Why wine is underused in cocktails

Joe Wadsack challenges bartenders to drop their preconceptions and be more experimental in their approach to using wine in cocktails.

—
04 July, 2022

CLASS Summer 2022

From concept menu to minimalist list: how menus chart evolution

Jake O'Brien Murphy is feeling nostalgic for the creative listing trickery of years gone by.

—
04 July, 2022

CLASS Summer 2022

The quest continues: Jake O'Brien Murphy heads north of the border

Jake O'Brien Murphy and his unending appetite for bar snacks arrives in Glasgow this week, where he finds the perfect elbow-to-elbow sustenance.

—
30 June, 2022

CLASS Summer 2022

Drinks tasting menus - how they work

A few brave operators have tried their hands at drinks tasting menus, but the concept is a tricky one to pull off. Ellen Manning investigates

—
27 June, 2022

CLASS Summer 2022

So what is the modern day bartender's handshake?

Intrigued by the reputation of Fernet as the “bartender’s handshake”, Mike Baxter set out to find what liquids bartenders around the UK actually favour today.

—
27 June, 2022

CLASS Summer 2022

Elit Vodka’s Global Cocktail Competition is Back with a Sustainable Twist

Elit Vodka has announced the launch of the latest evolution of the brand’s global cocktail competition Elit Martini Masters.

—
16 June, 2022

CLASS Summer 2022

How to tackle inflation

With everyone being financially crunched, Danny Murphy suggests some ways to help keep bar costs low and customers coming in.

—
16 June, 2022

CLASS Summer 2022

Review: Booking Office 1869

What happens when a railway bar becomes the destination? Hamish Smith reviews Booking Office 1869 at St Pancras Renaissance Hotel.

—
15 June, 2022

CLASS Summer 2022

Bengal rum and India's forgotten spirits history

Vikram Doctor explains how Indian rum is both an emerging category and has a storied history, dating back to the 18th century.

—
28 April, 2022

CLASS Summer 2022

Ukraine fundraiser calls on bartenders' help

A fundraiser has launched calling on bartenders around the world to create a cocktail dedicated to Ukraine.

—
04 April, 2022