From the 1930 Savoy Cocktail Book & contemporary recipes…
One of the Soho House groups’ House Tonic cocktails, the Eastern Standard is based on the Eastside, a drink which in turn was inspired by the Southside.
Giffard West Cup is one of the foremost international bartending competitions and is now open for UK entries.
Adapted from a recipe created by Ryan Magarian at Oven & Shaker, Portland, Oregon. Apparently, Ryan named this cocktail due to his being inspired by the
Adapted from a recipe by Tony Abou-Ganim who was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite
The French Martini is one of a few contemporary classic cocktails that boasts worldwide broad consumer appeal. Not actually a “Martini” at all, it
Beluga Vodka launches the fourth edition of its on-trade educational programme, encompassing an educational element and cocktail competition across seven
Bristol’s Ben Alcock is an accomplished bartender and bar entrepreneur. Like most entrepreneurs, he’s also very resourceful. Hence, when my fellow
Are you, or do you know, a bar entrepreneur who should win the title of Bar Entrepreneur of the Year? Nominations are open now.
Crème de Noyau (also spelt noyaux) are liqueurs made by infusing apricot, peach or cherry kernels (or a combination of these fruit stones) in neutral
Crème de noyau (or noyaux) are liqueurs based on distillates of apricot, peach or cherry kernels and have an almond flavour reminiscent of amaretto. Some
Stir It Up is a UK cocktail competition on the search for the best up and coming bartender.
Global bartending competition World Class begin their studio sessions across the UK. Sign up now to secure your place...
No.3 Gin's third edition of the Unlock Taste cocktail competition is open for entries.
Our monthly listing of events, seminars and tastings which we consider of interest to discerning drinkers. Those events which are drinks industry specific
As he approaches six months in the role, a lot has changed for the eleventh head bartender of the Savoy’s American Bar. “I think for everybody who
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