Trends & Inspiration
The latest buzz in the cocktail industry and features to enhance your conversations with your peers and your guests
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.
Behind The Liquid: Q&A With Don Julio Brand Ambassador
Step back in time and uncover the story behind Don Julio with European Brand Ambassador, Deano Moncrieffe.
TRENDS FOR 2018 & HOW TO IMPLEMENT THEM IN YOUR BAR
Diageo Reserve Global Cocktailian, Lauren Mote, takes us through the hottest trends for 2018.
TWISTING THE MOSCOW MULE
James Fowler takes a look at the history of the iconic Moscow Mule and offers his own twists to get you started.
PHIL WARD: MAKING A MODERN CLASSIC
Ever dreamed of having your cocktail creation on menus across the world? Here's how leading bartender, Phil Ward, has done just that.