Trends & Inspiration
The latest buzz in the cocktail industry and features to enhance your conversations with your peers and your guests
THE ULTIMATE GIN AND TONIC
Gin cocktails are everywhere at the moment, but can they really compete with a good old G&T? Leading mixologist, bar operator and author, Tristan Stephenson, explores this classic serve and reveals innovative ways to give it your own signature twist.
Crafting Your Palate
When making any well balanced serve it is important to refine and develop your palate to understand the flavours in the recipe. Learn how to train your taste buds with this useful guide.
Crafting barrel aged cocktails
Looking to create an innovative serve while also speeding up service? Well creating barrel aged cocktails could be what you are looking for. Jack Sotti, venue manager at the Boilermaker House in Melbourne, gives us the ultimate dos and don’ts of how to make the best barrel aged cocktails.
THE RESURGENCE OF IRISH WHISKEY
From whisk(e)y on the rocks to whisk(e)y highballs, this is one category that shows no signs of slowing down. So, what’s next? A new Irish whiskey, that’s what! We find out more about Roe & Co, the latest offering from the Emerald Isle and serve up some cocktail inspiration for you to try.
HOW I CREATED A WASTE FREE VENUE
One man’s trash is another man’s treasure and the perfect example of this is Tiny Leaf, a waste free venue in London. Co – founder Alice Gilsenan inspires and educates on how to transform your venue into a waste friendly zone.
WASTE NOT WANT NOT, TRASH TIKI COCKTAILS
Trash Tiki Cocktails have been labelled the future of bartending. Iain Griffiths and Kelsey Ramage, founders of Trash Tiki, one of the leaders in the movement, tell us how they have taken the Trash Tiki concept around the world.
The Future of Sustainability And What It Means For Your Bar
Celebrated mixologist and industry personality, Lauren Mote, discusses the financial and environmental benefits of getting into the sustainable mindset.
Alcohol has a far greater ability to extract aromatic compounds than water and infusing alcohol with herbs, spices, nuts, roots or bark is a practice that goes back to early civilisation.
THE SECRETS BEYOND ST JAMES' GATE
Have you ever wondered what really goes on beyond the iconic black gates in the heart of Dublin? We’ve ventured inside to uncover the journey of the iconic beer.
LOCAL INGREDIENTS AROUND THE WORLD
With many of our favourite ingredients on the brink of extinction, there has never been a better time to embrace the sustainable cocktail trend.
SERVING SCOTCH COCKTAILS AROUND THE WORLD
Stuart Morrow, General Manager of The Baxter Inn, educates us on how and why we should make Scotch serves.
BEHIND THE LIQUID: CASKS AND WHISKY
Dave Broom, World Renowned whisky expert give us a better understanding of the importance of casks in the whisky world.