[two_thirds_last] Whilst trawling the internet the other day looking for new and interesting stuff to experiment with it occurred to us that we had never tried oak aging anything. Everyone knows that hundreds of spirits are oak aged and that it can change the flavour...
A few years ago, whilst bartending in one of the very first cocktail bars I ever had the pleasure of working in I came across this recipe and it’s one that I still love to make and drink today. The bar wasn’t the most prestigious; it was the sort of establishment that...
We had recently bought some Hibiscus flowers in syrup for the first time, and upon tasting them, we realised that they were the solution to our needs. The sweet pink syrup that they came in with an almost raspberry flavour was perfect for a summer champagne...
A few years ago, whilst working in one of the more prestigious bars that I have been employed by over the years, I found myself confronted with a challenge from a customer. This gentleman stood and looked over the whole of the cocktail menu for quite some time before...
Following the success of the ten “InStyle” events that we did for Hugo Boss in October of last year they asked if we would be prepared to travel to Manchester and help out with a function that they were doing with Manchester City Football Club. As one of the club’s...
The scenery for Audi’s staff party could not have been more picturesque: set in the grounds of the Woburn sculpture gallery, it was evident that Audi had spared no expense to provide their staff with a proper thank you. The brief was much like many others: free...
