Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

editor editor Photo: Visitchef.com

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks in advance allows us to focus on sustainability, efficiency, and the quality of the beverage. Both traditional and modern approaches to bartending have their value,” says multi-award winning bartender and internationally recognised hospitality figure Millie Tang

Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks in advance allows us to focus on sustainability, efficiency, and the quality of the beverage. Both traditional and modern approaches to bartending have their value,” says multi-award winning bartender...
0:00
0:00
Section archive
The World’s No. 1 Bar Comes to Prague: Iain McPherson of Panda & Sons at Alma
The World’s No. 1 Bar Comes to Prague: Iain McPherson of Panda & Sons at Alma
The founder of Edinburgh’s Panda & Sons — crowned No. 1 in this year’s global Top 500 Bars ranking — made a rare guest shift appearance at Prague’s Alma. Iain McPherson presented four cocktails that s...
0:00
0:00

The World’s No. 1 Bar Comes to Prague: Iain McPherson of Panda & Sons at Alma

The founder of Edinburgh’s Panda & Sons — crowned No. 1 in this year’s global Top 500 Bars ranking — made a rare guest shift appearance at Prague’s Alma. Iain McPherson presented four cocktails that s...
Ana Roš: Don’t try to be too international—just be yourself
Ana Roš: Don’t try to be too international—just be yourself
"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also...
0:00
0:00

Ana Roš: Don’t try to be too international—just be yourself

"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also...
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. With Matusalem rum, new challenges lie ahead
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. With Matusalem rum, new challenges lie ahead
"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a mome...
0:00
0:00

Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. With Matusalem rum, new challenges lie ahead

"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a mome...
Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails
Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails
“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...
0:00
0:00

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...
The World’s No. 1 Bar Comes to Prague: Iain McPherson of Panda & Sons at Alma
The World’s No. 1 Bar Comes to Prague: Iain McPherson of Panda & Sons at Alma
The founder of Edinburgh’s Panda & Sons — crowned No. 1 in this year’s global Top 500 Bars ranking — made a rare guest shift appearance at Prague’s Alma. Iain McPherson presented four cocktails that...
0:00
0:00

The founder of Edinburgh’s Panda & Sons — crowned No. 1 in this year’s global Top 500 Bars ranking — made a rare guest shift appearance at Prague’s Alma. Iain McPherson presented four cocktails that...
Ana Roš: Don’t try to be too international—just be yourself
Ana Roš: Don’t try to be too international—just be yourself
"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was...
0:00
0:00

"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was...
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. With Matusalem rum, new challenges lie ahead
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. With Matusalem rum, new challenges lie ahead
"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a...
0:00
0:00

"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a...
Adrián Michalčík: The Key Element of a Good Cocktail Is Balance. And Sometimes That Gets Forgotten
Adrián Michalčík: The Key Element of a Good Cocktail Is Balance. And Sometimes That Gets Forgotten
"We want to open the new bar by autumn at the latest. I already have the team and the menu, and even the address. For me, a great cocktail is one you can actually finish—and have no problem ordering...
0:00
0:00

"We want to open the new bar by autumn at the latest. I already have the team and the menu, and even the address. For me, a great cocktail is one you can actually finish—and have no problem ordering...
Simone Caporale: Being named the world’s best bar is nice, but life goes on
Simone Caporale: Being named the world’s best bar is nice, but life goes on
„It’s more important to know what to do after you win than to be obsessed with winning itself — to use it as a springboard for your next step. If you don’t have that clarity, don’t chase rankings,”...
0:00
0:00

„It’s more important to know what to do after you win than to be obsessed with winning itself — to use it as a springboard for your next step. If you don’t have that clarity, don’t chase rankings,”...
Marco Pierre White: Three Michelin Stars Are Boring
Marco Pierre White: Three Michelin Stars Are Boring
"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your...
0:00
0:00

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively—you stop attacking and instead focus on protecting your...