This is the first post by fellow bartender and friend Luis Estrada. He shares with you his recipe for exceptional Talisker bitters, which he used in his World Class drink…
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Jenever is the Dutch ancestor of gin. It has the complexity of a brown spirit and the mixability of a white one, and should, in my opinion, be used much more often. Here I’ll explain Jenever production and how it is categorised.
The Paloma is probably the one most refreshing drink there is: It’s traditionally made with Tequila, grapefruit soda, lime and salt. Today, however, we talk about the Mezcal Paloma, and how to make a spectacular grapefruit soda from scratch.
Grappa is a distillate from Italy made from the pomace of grapes. The Grappa production is legally prescribed, and the term legally protected in the EU.
The Sgroppino is a classical recipe from Venice, Italy, for an extremely refreshing drink. Here I present how to make it properly, and how to add your own touch!
To make a lemon sorbet yourself, for example to use in a Sgroppino or in a Smackerel of Hunny is ridiculously easy. Check out the recipe for a homemade sorbet below.
During the Market Challenge of the Swiss World Class Final 2015, everyone of the finalists was given a topic by random. They then had 20 minutes to conceive a cocktail…
Call it low-calorie cocktails, alternative sweeteners or even holistic hedonism; healthy cocktails is one of the main trends experts predict for the years ahead. And while I think it is…
This is my take on the Moskow Mule; replacing the vodka with gin, and the ginger beer with (fresh) ginger and (real) beer – with dramatic results! While the Moskow…
This is an translation of an article I wrote for the German mixology magazine. The purpose was to present a particular brand in the category of non-Champagne sparkling wines; and I…