In July, trade and consumers will come together in the Art Deco setting of the Heritage Rooms in Bloomsbury, London, for Cocktails on a Grand Scale. Organised by drinks company Maxxium UK for Courvoisier, this event will promote cognac’s mixability by highlighting three classic drinks: the champagne cocktail, the Sazerac, and punch. Maxxium UK’s marketing …

As Dominic Roskrow and his team were writing new book 1001 Whiskies You Must Try Before You Die, they were hearing about another 10 to 20 new whiskies being introduced every week. The doorstop-like book has 960 pages but is just the “tastiest tip of a very large proverbial iceberg”, Dominic says. He points to …

Look back at the cocktail books of the 19th century and early 20th century, and you find sherry as a common ingredient. American bartender Jerry Thomas’s 1862 guide features a Sherry Cobbler adding sugar and orange, and a Sangaree mixing sherry with sugar, water and nutmeg. In Harry Craddock’s 1930 Savoy Cocktail Book, recipes include …

Cider is on the advance in the UK – and lager better watch out, according to analysts at research company Mintel.About three out of five British drinkers say they find cider more refreshing than lager, with half saying it has a fresher taste and 44 per cent preferring its sweeter taste.This follows a storming period of innovation including …

Bars are responding to demand for sweeter cocktails inspired by classic puddings and sweets, reports Mark Ludmon  The revival in classic and vintage cocktails has transformed drinks lists at Britain’s bars, as bartenders explore the history of their profession. But a Whiskey Sour or a Hanky Panky are not to everyone’s taste, and sweeter, creamy cocktails are making a …

While bottled water brands continue to see declines in bars, the choice of mains-fed filtration systems continues to grow It is now two years since an amendment to the Licensing Act made it mandatory for bars and pubs to supply free tap water on request.Although this merely enshrined in law something that many operators were …

Innovations in flavour are opening up exciting new ways for using vodka, reports Mark Ludmon  From chocolate raspberry to tea and chilli, new flavoured vodkas are arriving in the UK to open up ideas for simple mixed drinks and cocktails.The latest addition to the Absolut Flavours range is Wild Tea, which brings together the dark …

Leading bar and restaurant operators Jamie Barber and David Ponté are making us rethink cachaça. With their two “Brasilian barbecue restaurants” Cabana in London, they are showing that Brazil’s national spirit, made from fermented sugarcane juice, is far more versatile than just Caipirinhas. Jamie is best known for Villandry, Kitchen Italia and Hush while David, …

The world has changed considerably since Midori was launched at legendary New York club Studio 54 in 1978, not least the world of bartending. For many years, all that mattered was that it tasted of melons, it was green and generally it made drinks that also looked green. Its owners closely guarded how it was …

It is often said that the Edinburgh Festival Fringe wouldn’t – or couldn’t happen – without alcohol. Bars open round the clock and it’s not unusual to see people drinking pints at 10 o’clock in the morning. Bars pop up in the most unlikely places to support the temporary performance spaces that take over churches, …