Cocktail making has become a fascination, a passion and, for many, a pretty serious obsession. As a result, bartending is no longer a stopgap job, or a university rent subsidiser, it's a profession.
Bartenders are the industry professionals and it is essential they’re at the top of their game. They must be absolute experts in their arena – it’s vital they are not only highly skilled but highly trained.
Ice… from figure skaters carving up the ice rink to Arctic explorers cruising through ice fields, it can seem both stunning and scary.
In the world of bartending, ice can be just as easy to love or hate. The wrong proportions can expose a cocktail to the wrong temperature or dilution and disrupt delicate balances.
Fermented drinks are not only a great way of re-using bar waste (and therefore creating an environmentally sustainable bar) but it’s actually a fabulous addition to cocktail menus, adding fruit flavours, sweetness, acidity and even a slight fizz to drinks depending on the mix.
While the weather's still warm, why not enjoy this delicious, simple to make, summery cocktail, from Ben Davidson?