Wynand Fockink Rum Punch?
I entered Wynand Fockink armed with a little bottle of Nestle Pure Life Purified Water, filled not with it’s original content, but rather with a sample of Rum Punch decanted […]
The Influence of the VOC on Modern Bartending
The second seminar I was involved with at Tales of the Cocktail was all to do with was the VOC (Dutch East Indies Trading Company) has done for the modern […]
In House Soda Program
For most in the Northern Hemisphere, July represents a break from the bitter cold. It’s signifies what should be the beginning of a few months spent basking in the sun, […]
Bartending Basics: How to Flame a Zest
It has admittedly been a while since my last post, so I though I would get things going again with another Bartending Basics tip. Recently I’ve had a surprising number […]
Bartending Basics: Preparing Limes & Lemons
When reading a drink recipe you’ll often come across terms like “muddle the lime”, garnish with a lime wedge or a slice of lemon and you’ll be asked to use […]
Pisco Sour & Ceviche
Anybody unsure of the potential behind pairing cocktails with food has clearly never tried the combined delights of Peru’s national mixed drink with their national dish. Pisco is a colourless […]
Bartending Basics: How to Make Vanilla Syrup
Vanilla syrup is simply a syrup flavored with vanilla. Making it yourself is very easy and tastes significantly better than any of the commercial syrups I’ve tasted. There are a […]
