One of Australia's favourite drinks, most notably during the warmer months, the Spritz is a drink from northern Italy, particularly Venice and the Veneto
I don’t want to be overly dramatic, but there’s a danger that the present bartending trend for sustainability will damage the cocktail renaissance.
The Woodford Reserve Cocktail Challenge places an emphasis on demonstrating the flexibility of bourbon and rye whiskies as showcased by some of Australia's
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
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
The 1990s was the decade when what has been dubbed “the cocktail renaissance” started and what some describe as “craft cocktails” became fashionable.
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
The cocktails we came across during July and liked enough to add to Difford’s Guide, plus those recipes we’ve revisited and updated.
Lemon is one of the most used cocktail ingredients, so it stands to reason that a liqueur flavoured with prized Italian Amalfi coast lemons should be part
Likened to a vodka & Red Bull for the discerning, the caffeine loaded Espresso Martini consists of generous shots of vodka and espresso with coffee liqueur
Perversely the hard-shake is not hard, it’s gentle; although this choreographed shake is hard to master. Invented by Japanese bartender, Kazuo Uyeda,
A Mai Tai is basically a Daiquiri based on aged rum with orange curaçao liqueur and orgeat syrup contributing to its flavour and sweetness. The Mai Tai
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