Foodism - Issue 9, 2016
English | PDF | 100 pages | 23.4 mb

First things first,Is there anything you'd like to tell us?
Anything at all you'd like to get off your chest? We know
you've got a secret, and we have ways and means of
extracting It, so why not just make everyone's lives easler?

That - possibly - is just one ofthe highly sophisticated
techniques we used to grill some of the best bartenders and
mixologists in the capital, 10 find OUI the cheats, tricks and
ingredients thai make theirdrinks stand out from the rest.

In fact, we barely had to coerce them at all, which either
says that bartenders are complete pushovers, or that not only
are Ihey incredibly passionate about their art, but they want
you 10 be, too. For insider tips from, among others, Mr Lyan
of White Lyan/Dandetyan, bourbon guru Andrea Montague.
and Richard Woods of Duck & Waffle, head to page 44,

Some of what they said won'l surprise you -like salt, for
example. As Elliot Ball from Cocktail Trading Co says: ·You'd
never ha'e food without it, so why should drinks be different?Others,
well- you'll just have to try them. like wax, Yep, wax.

Speaking of mystery ingredients, what if you're trying to
create real Mexican food but relying on local and seasonal
British produce? That's a challenge faced by TIlOmasina Miers
- Wahaca founder, author, and master of all things chilli - who
explains howshe's addressing it on page 32, And for an inside
view of Mexico's thriving domestic food scene in three vibrant
cities, turn to page 66. If you don't want to get on the next
plane there after reading it, we'll eat our hat - though we draw
the line at putting it anywhere near our cocktails.
 
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