Clinton has been writing about drinks since landing in the UK in 2006 from his native South Africa, where he’d already put in more than a few hours on both sides of the bar. He now covers all aspects of the industry for a number of publications, with a particular interest in spirits and the on-trade. He's partial to all things agave, and dependent on good coffee. He's still not a morning person.
As Crucible celebrates its third birthday, the London-based drinks lab is entering a new phase with a new site. Founder Stu Bale talks exclusively to Clinton Cawood about creativity, evolution, and Buckfast.
Lockdown was a challenging time for everyone but a number of bartenders have kept themselves occupied and sane developing new skills that may well prove useful even now that bars and restaurants have begun to reopen their doors.
While it’s always been stylistically diverse, rum’s boundaries are being pushed ever further by a wave of new products, from dry spiced examples to unusual botanical rums. Clinton Cawood boards the new cane train.
A number of interesting new products have recently hit the market, often at some premium price points. Clinton Cawood and a team of bartenders put a selection through their paces.
Sushi Samba's Jorge Eduardo Puerta presented Rich Woods’ Saké Spritz using Mio sparkling Saké, as part of out Winter Cocktail Challenge.
Using Giffard rhubarb liqueur Alice Wakley of Balthazar created the French Crumble for our winter cocktail challenge.
Massimo Serpelloni created Wood Wald, using Coca-Cola’s premium range of Signature Mixers.
Callum Leslie prepared a Feather in the Cap, created by Dav Eames, using Frapin VSOP.
SipAdvisor by Imbibe is our new monthly podcast and our first episode features all-star line-up: the Artesian’s Anna Sebastian; sommelier Jan Konetzki; beer writer Pete Brown; Club Soda’s Laura Willoughby, and ciderologist Gabe Cook.
Following the announcement earlier this year that ‘natural wine’ has been legally recognised in France as Vin méthode nature, our first podcast special edition is entirely dedicated to the subject.
In the second episode of our podcast, we look at what re-opening might look like for the UK’s pubs bars and restaurants – including an interview with on-trade marketing legend Mark McCullough about the 100 Day Playbook, a muse on PPE for hospitality staff, all accompanied by a glass of English fizz for English Wine Week.
SipAdvisor by Imbibe is our monthly podcast. In this third episode, we remember some of the venues that have had to close during the Covid-19 crisis before taking a closer look at the problem of no shows
Sushi Samba's Jorge Eduardo Puerta presented Rich Woods’ Saké Spritz using Mio sparkling Saké, as part of out Winter Cocktail Challenge.
Using Giffard rhubarb liqueur Alice Wakley of Balthazar created the French Crumble for our winter cocktail challenge.
Massimo Serpelloni created Wood Wald, using Coca-Cola’s premium range of Signature Mixers.
Callum Leslie prepared a Feather in the Cap, created by Dav Eames, using Frapin VSOP.
Earlier this year The Whisky Exchange announced it developed a new classification for rum. As volume sales went up 67% since it was introduced, Clint Cawood caught up with head buyer Dawn Davies MW to find out why.
Only 106 bottles of Royal Salute The Time Series 52 Year Old Single Cask Finish have been produced.
Imbibe called on bartenders from four top London bars to each team up with a brand and create an autumnal serve with comforting notes of spices and dried fruits
Antwerp-based food journalist Barbara Serulus' practical book is filled with recipes and tips about non-alcoholic fermented drinks.
Earlier this year The Whisky Exchange announced it developed a new classification for rum. As volume sales went up 67% since it was introduced, Clint Cawood caught up with head buyer Dawn Davies MW to find out why.
Only 106 bottles of Royal Salute The Time Series 52 Year Old Single Cask Finish have been produced.
Imbibe called on bartenders from four top London bars to each team up with a brand and create an autumnal serve with comforting notes of spices and dried fruits
Antwerp-based food journalist Barbara Serulus' practical book is filled with recipes and tips about non-alcoholic fermented drinks.
