“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.
Robert Caldwell: Balance is the essence of whiskey — and a true test of a master blender’s skill
“I have a bottle of whiskey at home that I’ve been saving for a desert island. It’s a bit of a unicorn. I opened one like it at my wedding, and I hope to share the other with my children one day. For...
