Bar Magazine
Published by CIM Online LTD
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Latest posts
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MONIN BRINGS THE WORLD’S WIDEST REACHING COCKTAIL COMPETITION TO PARIS
MONIN has confirmed that the World Finale of the MONIN Cup 2026 will take place in Paris on 8-9 December, bringing the world’s widest reaching competition to a close after six months of heats spanning entrants from 67 countries. The post MONIN BRINGS THE WORLD’S WIDEST REACHING…
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COYA AND TEQUILA BARAJAS UNVEIL A LIMITED-EDITION TEQUILA COLLECTION CELEBRATING MEXICAN CRAFTSMANSHIP
Just 50 hand-painted ceramic bottles have been created, including a Blanco made exclusively for COYA and available only at its restaurants. The post COYA AND TEQUILA BARAJAS UNVEIL A LIMITED-EDITION TEQUILA COLLECTION CELEBRATING MEXICAN CRAFTSMANSHIP appeared first on Bar…
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FOUR COCKTAILS A SECOND! BRITS CELEBRATE HALLOWEEN IN STYLE AS PUBS AND BARS ENJOY BIGGEST NIGHT OUT IN FIVE YEARS
Halloween proved a monster night for Britain's pubs and bars, with revellers ordering almost four cocktails a second during the busiest hour of the celebrations. The post FOUR COCKTAILS A SECOND! BRITS CELEBRATE HALLOWEEN IN STYLE AS PUBS AND BARS ENJOY BIGGEST NIGHT OUT IN FIVE…
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MONKEY 47 REVEALS LIMITED-RELEASE DISTILLER’S CUT 2026 GIN, DISCOVERING OYSTER MUSHROOM AS THIS YEAR’S ‘SPECIES RARA’
MONKEY 47, the ultra-premium dry gin from Germany’s Black Forest, has announced the release of its annual Distiller’s Cut, with a limited number of bottles available via a raffle from today. The post MONKEY 47 REVEALS LIMITED-RELEASE DISTILLER’S CUT 2026 GIN, DISCOVERING OYSTER…
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Honey Orange Old Fashioned
Sagamore’s High Rye Bourbon is a Maryland whiskey built on a traditional three-grain recipe, with fruit, a touch of honey and a long finish. For this month’s New Creations the brand shares its Honey Orange Old Fashioned, a five-ingredient serve that gives the classic a gentle…
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Dram Roll
From single-cask specialists to the world’s biggest Irish whiskey brand, the category is growing again, and the old rules about how it should be drunk are falling away. We spoke to six leading voices about cocktails, curation and confidence, and why whisky now belongs in every…
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Talking whisky with confidence
A deep whisky shelf is only worth what the team can do with it. Frank Murphy of The Pot Still in Glasgow and Matt Workman of HopScotch in Liverpool have built their bars on staff knowledge. Here’s how to build it in yours. Start small and know it inside out Matt Workman’s advice…
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Creating a Buzz
BuzzBallz went from newcomer to the fastest-growing RTD brand in the UK in barely a year, and now the little round cocktails want a place behind the bar. Jess Scheerhorn, president of the brand at Sazerac, talks serves, venue partnerships and why 2027 is set to bring plenty more…
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An act of love
Eighteen years after opening the Connaught Bar, Agostino Perrone remains the standard against which hotel bartending is measured. The Connaught’s Director of Mixology talks to Bar Magazine about culture, consistency and why hospitality, done properly, is an act of love. Very few…
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The return of Laki Kane
Seven years after opening in Islington, Laki Kane has been reborn on Oxford Street in partnership with The Breakfast Group. Founder Georgi Radev tells us why closing the original taught him the hardest lesson in hospitality, and how positive energy became the engine of one of…
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Beyond water savings
Sustainability behind the bar is about more than the figure on a datasheet. Gemma Christie, Business Account Manager at Miele Professional, on the hidden cost of washing the same glass twice. For years, sustainability conversations in hospitality have focused on reducing…
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Built for service
The bar is the hardest-working element of any venue, and often the one letting it down. We spoke to two leading bar designers, Lottie Radtke-Payne of Stirred Studio and Darren Grapes of Grapes Design, about ergonomics, lighting and layout, and where a refit budget genuinely…
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Design for the shift
A bar that looks the part is only half the job. Lottie Radtke-Payne, founder of Stirred Studio, an independent bar design consultancy, shares the five layout decisions that decide whether a bar performs as well as it looks. Keep bartenders forward-facing A good layout keeps the…
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The authentic pizza solution
Hand-stretched in Italy and designed for bars without a specialist kitchen, PizzaSi is making premium pizza a serious commercial opportunity for operators. We spoke to Co-Founder Stefano Laudadio about quality, consistency and profit per customer. PizzaSi describes its products…
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Every bottle with a job
Agave keeps growing, but a crowded back bar is not the same as a profitable one. David Hood and Jane Harber of Spirit Cartel tell us about building a range where every bottle has a job. Agave has been one of the UK’s fastest-moving categories for years, and back bars have got…
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Nine years, nine lives and a homecoming
Welcome to The Manager’s Club, our new monthly sit-down with the people who run the country’s best bars. First through the door is Sergio Leanza, who poured the opening drinks at Nine Lives in 2017 and returns, via his own venues Funkidory and Mama Funki, as its new General…
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Innovation on tap
James Palmer, Head of On Trade at Thatchers, talks us through Perfect Drop, the cider maker’s new intelligent dispense system, and why the smartest cellar technology is the kind that takes complexity away rather than adding it. Tell us about Perfect Drop and what prompted…
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Seven ways to do Christmas
Vocation Brewery has seven limited-edition beers landing on keg and cask this November. Chris Mitchell, Head of Marketing, speaks to us on building a festive line-up that runs from a 3.4% session pale to a panettone-inspired stout. For operators who don’t know Vocation yet, tell…
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FOUR cocktails a second! Brits celebrate Halloween in style as pubs and bars enjoy biggest night out in five years
Halloween proved a monster night for Britain’s pubs and bars, with revellers ordering almost four cocktails a second during the busiest hour of the celebrations Stonegate pubs and bars served 14,258 cocktails in a single hour on Halloween night, about 238 a minute – or nearly…
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Access Hospitality offers free sexual harassment training following employment law changes
New feature helps hotel groups spot where performance needs attention, understand the context and act where it matters most, while spending less time consolidating data by hand Access Hospitality (through CPL Learning) is offering its ‘Dealing with Sexual Harassment in…