Clinton Cawood

Clinton Cawood


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.

Spirits & Cocktails

Winter cocktail challenge: Sushi Samba

Sushi Samba's Jorge Eduardo Puerta presented Rich Woods’ Saké Spritz using Mio sparkling Saké, as part of out Winter Cocktail Challenge.

Spirits & Cocktails

Winter Cocktail Challenge: Balthazar

Using Giffard rhubarb liqueur Alice Wakley of Balthazar created the French Crumble for our winter cocktail challenge.

Spirits & Cocktails

Winter cocktail challenge: Mr Fogg's House of Botanicals

Massimo Serpelloni created Wood Wald, using Coca-Cola’s premium range of Signature Mixers.

Spirits & Cocktails

Winter cocktail challenge: Tredwells

Callum Leslie prepared a Feather in the Cap, created by Dav Eames, using Frapin VSOP.

Spirits & Cocktails

The Whisky Exchange's rum classification works, and this is why

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.

Spirits & Cocktails

Royal Salute reveals 52yo whisky costing $30,000

Only 106 bottles of Royal Salute The Time Series 52 Year Old Single Cask Finish have been produced.

Spirits & Cocktails

Harvest time cocktail challenge - Murder Inc

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

Mixers & More

Book review: 'Fizz: The Beginners Guide to Making Natural, Non-alcoholic Fermented Drinks', by Barbara Serulus

Antwerp-based food journalist Barbara Serulus' practical book is filled with recipes and tips about non-alcoholic fermented drinks.

Spirits & Cocktails

The Whisky Exchange's rum classification works, and this is why

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.

Spirits & Cocktails

Royal Salute reveals 52yo whisky costing $30,000

Only 106 bottles of Royal Salute The Time Series 52 Year Old Single Cask Finish have been produced.

Spirits & Cocktails

Harvest time cocktail challenge - Murder Inc

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

Mixers & More

Book review: 'Fizz: The Beginners Guide to Making Natural, Non-alcoholic Fermented Drinks', by Barbara Serulus

Antwerp-based food journalist Barbara Serulus' practical book is filled with recipes and tips about non-alcoholic fermented drinks.

Promotion

Harvest time cocktail challenge - Galvin at Windows

To celebrate autumn, Imbibe calls on four bartenders to create some seasonal serves with an international twist

Spirits & Cocktails

New Toronto bar Supernova Ballroom coming to London Cocktail Week

We spoke opening a new bar and sustainability with Supernova Ballroom's Kelsey Ramage.

Promotion

Harvest time cocktail challenge - Galvin at Windows

To celebrate autumn, Imbibe calls on four bartenders to create some seasonal serves with an international twist

Spirits & Cocktails

New Toronto bar Supernova Ballroom coming to London Cocktail Week

We spoke opening a new bar and sustainability with Supernova Ballroom's Kelsey Ramage.