by Juel Mahoney
Not everyone understands an amaro bitter on the first taste. The combination of herbs and citrus can come as quite a shock if you are expecting something sweet. Yet somehow once the taste is developed for a bitter amaro, there is nothing quite so satisfying after a meal.
Amaro have a long tradition in Europe, in particular in Italy, to …
By Will Lowe
Excitement is mounting in anticipation of the Bibendum’s Annual Tasting, this year themed “A Matter of Taste”.
One of the seminars involves what at first sight seems an unlikely pairing: a gin distillery and a perfumer. The Cambridge Distillery and Penhaligon’s are coming together to explain how their two worlds overlap more than you might think.
Both gin and …
by Juel Mahoney
According to the Mayan calendar, the universe is set to be wiped out on 21st December, 2012. If this thought is not scary enough, Crystal Head held a seminar to explain the Mayan Apocalypse in a crypt over 1000 years old – dark and cold with skulls lit up by candles.
Thankfully, the Spirits team were there …
Bibendum Times recently chatted with S Rafael Cabezas Castro, Sommelier at SUSHISAMBA about some of the challenges, and surprises, they found after their first few months after opening.
SUSHISAMBA is a sensation Stateside, with their Japanese-Brazilian-Peruvian cuisine and music with locations from New York to Las Vegas. Three months ago, SUSHISAMBA opened up their first restaurant in London. On the 38th and 39th floor of the …
by Juel Mahoney
The clash of cocktail cultures in London is making it a very vibrant scene right now. It is possible to divide your night up between the historical hotels for the classics or hit the experimental and cutting-edge bars for the incredible experimentation and creativity going on. In between these two extremes, there’s a lot of fun along the way with small, focused …
by Juel Mahoney
While the history of rum is full of tales of pirates and notorious politics, the history of white rum’s most famous cocktail – the Daiquiri – is surprisingly more prosaic.
In the late 1890s, an American mining engineer living in the Daiquiri Mountains in Cuba was entertaining guests and had run out of gin. He replaced it with …
By Will Lowe, http://www.willlowe.com/
Here is a recent article I wrote for The University Caterer magazine about bar theatrics. I would welcome your feedback on this controversial subject…
The world of bar theatrics has grown apace in the past 20 years. From bottle flinging to fire shows, to the more subtle world of professional mixology, we take a look at how these trends are translating to …
By Rob Pickard
This week at Bibendum HQ saw the arrival of none other than actor Dan Aykroyd, as he hit the UK for the official launch of his Crystal Head Vodka. Now the UK distributor for Crystal Head, Bibendum was set for a full on week as we lined up the official UK Launch with the …
By Rob Pickard
With Christmas round the corner, I’m sure the spirits fans amongst you will be dusting off those obscure bottles in the spirits cupboard and stocking up on the essentials for the annual period of experimental cocktail making. However if you are drinking out over the next few weeks in London and want to sample …
By Pete, TheFloatingRumShack.com
I strongly suspect that Alexandre Gabriel, the President of Cognac Ferrand and creative genius behind the portfolio of Plantation rums is something of a magician. I imagine him weaving spells involving great rum from the Caribbean islands and a variety of interesting casks that have enjoyed a previous existence holding …
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