THE JOURNAL / DRINKS
Cocktails and alcohol-free drinks, wine, whisky and beer. Exploring aromas, flavours, recipes and the details on a label.
Keith Motsi, Alessandro Vella and Philip Bischoff discuss room conditions, timing and the whole experience. Read attributed public statements alongside clearly separated editorial interpretation.
Read contrasting hotel-bar traditions in London, Singapore and Seoul, then plan seating, communicate preferences and make room for alcohol-free company.
Begin with sauce, acidity, sweetness and texture, then compare approaches to pairing whisky, Champagne and wine while leaving room for individual and alcohol-free choices.
Do not rush from a first impression to a style label. Separate what you see, smell and feel, then leave a concrete note that helps explain the next choice.
Read the category and alcohol strength before the large number on the bottle. A practical note on what single malt, blended malt and a stated age actually tell you.
A wine can smell fruity without tasting sweet, or feel drying while remaining fresh. Separate three impressions and turn them into a useful sentence for your next order.
Begin with 60 ml orange juice, 40 ml cranberry juice and 80 ml sparkling water. Adjust one condition at a time instead of immediately adding syrup.
Communicate a budget, a flavour direction and how you would like to drink. You do not need to memorize a long cocktail list to ask useful questions.
Use the IBA recipe as a clear reference for vodka, peach schnapps, orange and cranberry. Measure first, then distinguish ingredient changes from time spent over ice.
