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
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand...
0:00
0:00

Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people

“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products, understand...
Tim D. Philips: The Best Way to Drink Whisky Is Your Way
Tim D. Philips: The Best Way to Drink Whisky Is Your Way
"Forget the rules.L According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he expla...
0:00
0:00

Tim D. Philips: The Best Way to Drink Whisky Is Your Way

"Forget the rules.L According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he expla...
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…
"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart...
0:00
0:00

Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…

"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart...
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
Estelle Prevost: Savanna is a true heritage of Réunion. Rum needs to be explained to people
“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products,...
0:00
0:00

“Europe is a key market for Savanna, and Savanna itself is a very complex and versatile rum. Bartenders are very important partners for us in this dialogue, because they know our products,...
Tim D. Philips: The Best Way to Drink Whisky Is Your Way
Tim D. Philips: The Best Way to Drink Whisky Is Your Way
"Forget the rules.L According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he...
0:00
0:00

"Forget the rules.L According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he...
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…
Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…
"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us...
0:00
0:00

"Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us...
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back
“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In...
0:00
0:00

“You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In...
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People
“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender...
0:00
0:00

“I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender...
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming
“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
0:00
0:00

“One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important...
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It
“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
0:00
0:00

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft
“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
0:00
0:00

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding
“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
0:00
0:00

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...