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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.
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.
To celebrate autumn, Imbibe calls on four bartenders to create some seasonal serves with an international twist
We spoke opening a new bar and sustainability with Supernova Ballroom's Kelsey Ramage.
To celebrate autumn, Imbibe calls on four bartenders to create some seasonal serves with an international twist
We spoke opening a new bar and sustainability with Supernova Ballroom's Kelsey Ramage.
