Clinton Cawood

2 months ago | decanter.com | Clinton Cawood

Traditionally, you would find aquavit on the table at celebratory occasions in Scandinavia, served neat with food – no bad thing, and something that the region’s ubiquitous spirit excels at. But there’s a growing appreciation for aquavit’s mixing potential, too, whether it’s simply paired with tonic, employed in a Nordic twist on the Martini, or part of more elaborate cocktail creations.

2 months ago | harpers.co.uk | Clinton Cawood

HomeAnalysis & Insights By Clinton CawoodPublished:  19 February, 2025Austria’s flagship grape variety is a sommelier favourite, and rightly so, with plenty to offer restaurant wine lists in terms of its broad range of styles and notable food friendliness. While it might not be quite the heyday for Grüner Veltliner in the UK on-trade that it once was, it’s a grape well worth exploring, particularly as it continues to evolve stylistically. Access to this article is restricted.

2 months ago | classbarmag.com | Clinton Cawood

Clinton Cawood dusts off the Scofflaw. A century ago, an attempt during Prohibition to invent a term to shame those who flouted the Eighteenth Amendment instead resulted in a tasty cocktail with a wonderful name. Delcevare King, a banker and Republican in Boston, announced he’d award $200 for the best suggestion. He received more than 20,000 entries. ‘Scofflaw’ took the prize, but there’s a parallel universe where this classic is called the Wetocrat, or the Slacklaw.

Feb 14, 2025 | classbarmag.com | Clinton Cawood

Clinton Cawood walks us through Jeffrey Morgenthaler's Lone Ranger. Some of the best contemporary classics improve on the seemingly unimprovable. The French 75 might be considered to fall into that latter category – an elegant, celebratory cocktail that manages to be equal parts fun and refined. In 2012, Portland bartender and bar operator Jeffrey Morgenthaler made two inspired changes, switching out the gin for tequila and making it pink with a brut rosé sparkling wine.

Jan 21, 2025 | thespiritsbusiness.com | Clinton Cawood

While older vintages of Armagnac are still popular, newer expressions are becoming a hit with bartenders around the world, and subsequently with younger consumers. *This feature was originally published in the October 2024 issue of The Spirits Business magazine. As consumer preferences change, and Armagnac producers court a new generation of drinkers, approachable and youthful expressions are gaining ground, in contrast with the older, traditional bottlings the category is known for.