Alcohol advertising is some of the most highly regulated marketing in the world. With such tight restrictions the majority of this industry tries to self-regulate,
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate
Inspired by Charles H Baker’s 1939 inspirational book, Bacardi Brown Forman Brands (BBFB) year-long UK tour of industry workshops and seminars celebrates
This list is compiled annually according to the opinions of an international panel comprising over 500 members from 55 countries. The list includes bars
Vodka can be distilled from pretty much anything that can be fermented to make alcohol, but its mostly produced from potatoes, sugar beet molasses and
Vodka’s success is partly due to it being marketed from the 1940’s as a clear, pure, clean spirit that will mix with anything. Accordingly, it is regarded
In 1947, an American journalist, Stanton Delaphane visited the bar at Ireland’s Shannon Airport where the bartender made him an Irish Coffee. Stan was
REGISTER HERE for the next event, 4th October in London - this is a special London Cocktail Week edition with a limited number of places, so don't delay.
Beer eau-de-vie is traditionally made in Germany, Austria, Switzerland, Belgium and France, typically by smaller breweries and beer brewing monasteries
Cocktail enthusiasts, bars and bartenders around the world are invited to join the global buzz of Old Fashioned Cocktail Week, happening from 2nd to 11th
The 1990s was the decade when what has been dubbed “the cocktail renaissance” started and what some describe as “craft cocktails” became fashionable.
As the name (which incidentally is pronounced 'barolo kee-NOT-oh') suggests, Barolo Chinato is an aromatised wine is based on Barolo wine, the famous red
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate
It seemed not so very long ago that, if asked to name an Australian spirit, an average drinker’s response would have extended only as far as Bundaberg
Copyright odd firm of sin 2017. All rights reserved