SALUD! YOUR ULTIMATE GUIDE TO TEQUILA AND MEZCAL
Tequila and mezcal are synonymous with Mexico but what’s the difference? Lucas Assis takes us through the history of this illustrious liquid, how it’s made, and what makes it so special. We also have a special video from Don Julio’s Brand Ambassador Karina Sanchez. Find out how to use it for more than shots and margaritas.
WHEN LIFE GIVES YOU LEMONS: WHISKY COCKTAILS REINVENTED
Global Johnnie Walker Brand Ambassador, Tim Philips-Johansson, shares his favorite whisky cocktail and the ever-growing presence of whisky in cocktail culture nowadays.
WASTE NOT, WANT NOT: OUR GUIDE TO SUSTAINABLE COCKTAILS
Andy Ferreira, experienced Mixologist, and Manager of Cask Cork, gives an insider look into creating innovative sustainable cocktails using the best local ingredients around.
HOME IS WHERE THE COCKTAIL IS: RECIPES AROUND THE WORLD
Ami Shroff and Frank Nduchez show the different ways their country inspires their work. From drinks to bar ethos, giving you drinkspiration and helping your venue and drinks stand out.
A Brief History of Hot Drinks
Allison Widdecombe share the history of hot drinks that are perfect for the fall and winter seasons. She also shares some delicious and toasty recipes that will warm your customers right up!
FESTIVE RECIPES TO GET YOUR BAR IN THE HOLIDAY SPIRIT
Laura Brady from The Duchess gives her tips and tricks for creating quick and easy festive recipes and how you can put them on your menu.
Here’s what you need to know to tap into a new profit stream and let the cocktails flow.
Balanced and Bright: Integrating Seasonal Lower/No-ABV Drinks
This guide to low and no ABV cocktails covers how to integrate these mindful drink styles into your beverage program, from focusing on seasonality and freshness to repurposing your food waste and how to pair low and no ABV drinks with food.
THE COOLEST TREND: FROZEN COCKTAILS
There’s nothing like a frozen cocktail to complement warmer weather. But that doesn’t mean frozen cocktails are just for summer. These refreshingly cool drinks are always in season and with good reason.
There was a time when sharing drinks was THE thing to do. Who can forget the Scorpion Bowl? Today, even though people aren’t necessarily tasting each other’s drinks or touching straws in a bowl full of punch, there’s still plenty of opportunities to serve up a fun group experience.
Terry Cashman from Nine Lives explores how to create multi-sensory cocktail experiences - guaranteed to impress guests. From elevating taste to touch to smell to sight… check it out now.
SIMPLE/LOW-COST BUT EFFECTIVE SERVES
Natalie Ng, co-owner of Sydney bar Door Knock shares top tips on how to offer low cost, creative serves that impress guests. Check it out now.