So on this week’s show we’re discussing the article from The Metro about Burger & Lobster in London creating a menu of gender neutral drinks. In actual fact, what they’ve produced is a range of five cocktails, all of which are clear, unnamed and…
If one of the brands using a Tequila diffuser is your current favourite, the chances are you haven’t tasted the good stuff, as this video explains. Tequila Diffuser Diffuser Tequila is a recent creation of the big brands in order to help the bottom…
In world where bars and other businesses everywhere are working to reduce the amount of waste – and more specifically plastic waste being put into the environment, McDonalds have decided its not a big deal. WTF McDonalds? On May 24th, 2018, McDonalds shareholders voted…
Will glass bottles be the next plastic straws? In a world where drinking from a plastic straw is basically telling everyone you would happily club baby turtles to death, what will the next campaign be? My money is on packaged beers and ready to…
American grape sodas are one of my favourite flavours in the world. As a Brit, its a difficult flavour to find over here. While in Amsterdam, I actually discovered that there are real grapes that taste just like the sodas – it was a…
Cucumber in recent years has become a favourite flavour in drinks, with the Cucumber Martini being considered a modern classic. The Prairie Cucumber Collins takes this to a new, long and refreshing level! Cucumber is a really difficult flavour to capture without getting it…
The reaction to our first podcast on sustainability for bars was so huge that we’re re-visiting the topic this week and diving deep into what we can do to reduce our impact as an industry. For starters, Brian Weber from the Bartender Journey podcast…
We absolutely love having Brian Weber from Bartender Journey on the show as often as possible and this week is no exception! Straight off the back of recording an episode for his show covering his experiments with different juice extraction techniques on limes, as…
Keeping a low footprint in what we do in our personal as well as our work lives on the planet is becoming more and more important, so how can we practice sustainable bartending and reduce our wastage and consumption? In this episode of the…
