Hospitality is arguably in the blood of the Italian people with many of the best bars in the world staffed by Italians. It was almost strange that the NEW bar show on the European scene is hosted in one of its's OLDEST cities & probably the biggest bartending community. You have to take your hat off, salute & applaud the organisers of the Roma Bar Show because if the FIRST year is ANYTHING to go by we at Cocktails For You believe that the Roma Bar Show is a on its way to beco

There are many techniques in the Bartender arsenal! A lot of them borrow from the world of gastronomy & a lot of them adapted to make sense in the world of cocktails. This week we visit again the infamous Dave Arnold from Cooking Issues to look at an often overlooked but generally time saving technique that gives great results not just visually but also via flavour. PRESSURE PICKLING! Words by by Dave Arnold Gin-pickled cucumber, served If you have a chamber vacuum sealer, yo

There has long been some sort of obsession in the world of bartending with crystal clear liquids. In many ways seeing crystal clear version of a juice or a product that your mind 'knows' is usually opaque/murky is always treated as a sort of 'MAGIC' by the brain. In fact it could be said that it is all part of the 'genetic memory' of our ancestors that tells us whether something is 'safe' to drink or not. You're not going to drink water that isn't clear are you? So the search

Moscow Bar Show (MBS for short) was back again in St. Petersburg (Yes it's funny) the beginning of September bigger, better & with a completely new theme. As the world fills up with new bar shows, bar events & cocktail week's every other month it is always interesting to see how those who've been around for longer stay up-to-date & competitive in the hospitality scene. Cocktails For You was again the media partner for the Moscow Bar Show & we think it is potentially not only

Ice in cocktail bars is an essential almost 'secret' ingredient that is largely overlooked by both guests as well as the bartenders themselves. Very often we take things for granted & 'as they are' when it comes to ice in our drinks & even though we assume we know what we're talking about or understand the fundamental importance of ice there is a lot to consider. What is the difference between serving a drink on the rocks, an ice block, over crushed ice or even blended? One