Class Winter edition 2022 - Aperitivo Time! - has now launched.  

Access the digital magazine here. Not subscribed? Bartenders can sign up for a digital or hard copy here.

Inside this issue

In the face of the many profound issues challenging the industry, we lead the Winter Edition of Class with a slightly less serious one – the quest of one Mediterranean man to bring sunny, aperitivo culture to cold, wintry Leeds. 

But there is also a contemplative side to our choice of cover star. You see, whatever your bar is selling, as Filippos Filippopoulos at Tabula Rasa, you’ll need to sell it well this winter, as bars face pressure from dwindling revenues and spiralling costs. We hear from the self-titled Greek Bartender on how he sells the Med - in the cold.

To this challenge of adding value, Edmund Weil in his column says we should protect the product at all costs. And if we are to cut back, let it be in the right areas – Tim Etherington-Judge of Healthy Hospo has some tips on taming the bite of those bills. 

This recession is predicted to be the longest on record, but smooth seas never made a skilled sailor, writes Oli Dodd, who speaks to operators who made it through the Great Recession of 15 years ago.

We also cast a searching eye over the trends of 2023 – Anna Sebastian has her predictions and Kristiane Sherry debuts with her top cocktail ingredients to look out for. Millie Milliken returns to bring us not-shit hot cocktails from some of the best bars around, and Camille Vidal has low/no versions of your festive favourites, opening up the possibility, at least, of a less boozy December – for you and your guests.

But amid the onslaught of Christmas, you may also need fortification. Joe Wadsack is back with another lesser-sighted sweet wine, vin doux naturel, which he naturally pairs with a Toblerone. Laura Foster is exploring the almost mezcal but not actually mezcal, Soto, while Tyler Zielinski writes his first piece for Class – he’s gone hipster: koji cocktails.

Ever going their own way, Anistatia and Jared are smoking spirits (and meat) with fruit tree clippings in their barbecue – it’s wild reading.  This and so much more in this bumper festive issue.

Look after each other this winter – and see you in the New Year.