A great light, summer twist on the classic Negroni.
Ice can kill or save your cocktail – get it right
Ice is a key ingredient. But here are some tips to ensure you get it right.
Brightly coloured Martinis
I developed these brightly coloured Martinis inspired by the cocktails of the 80s.
Dick Bradsell – what a legend
An incredible bartender who developed not one but two of the world’s top 40 cocktails.
How to plan a cocktail menu
Some tips and advice on how to put together a cocktail menu to suit the season and your audience.
The advantages of using shop bought syrups
Syrups are another key cocktail ingredient but shop bought ones offer many advantages over making them yourself.
Hugo Spritz
The Hugo Spritz appears to be the cocktail everyone is talking about at the moment. Let me explain why.
1919 Sour
The 1919 Sour is a cocktail I discovered while staying away. Aperol based but low alcohol with full taste and a great look.
Plymouth gin and the story of the friar
Did you know that there is a little picture of a friar on the reverse of a Plymouth gin bottle? Here’s the story.
How do I come up with names for new cocktails?
How do you come up with names for new cocktails that you create is a question I get asked. There are generally two ways I do it. This is how.