Have yourself a happy little Christmas: A Bartender’s Guide to Surviving the Silly Season
The countdown to Christmas is well and truly on. But, while everyone else seems to be in a mad dash of planning and partying, the race to New Year can feel more like a marathon than a sprint if you're a bartender. But don't stress, we've gathered some top tips for surviving the silly season...
When a great cocktail speaks for itself, why garnish?
How to make your bar the coolest? It’s all about the ice, ice baby
Ice… from figure skaters carving up the ice rink to Arctic explorers cruising through ice fields, it can seem both stunning and scary.
In the world of bartending, ice can be just as easy to love or hate. The wrong proportions can expose a cocktail to the wrong temperature or dilution and disrupt delicate balances.
It’s all about the ritual in the serve
Shrubs, and the Rise of Fermented Ingredients
Fermented drinks are not only a great way of re-using bar waste (and therefore creating an environmentally sustainable bar) but it’s actually a fabulous addition to cocktail menus, adding fruit flavours, sweetness, acidity and even a slight fizz to drinks depending on the mix.
Five Reasons the Bar Spoon is a Basic Necessity
