Campari Academy Presents
Let's get technical
In this episode, we go in-depth into the intricacies of the various techniques that bartenders use around the world to make delicious drinks.
We go behind the scenes and speak to experts who have focused their careers on the subject, to discover different approaches that innovative bartenders are utilising today – and the lengths they will go to in order to create the perfect drink.
Perspectives
Provocative, insightful and engaging. Join us as we journey around the world in a three-part docu-series, exploring and discovering new perspectives for industry-related themes.
3 Episode Docu-series
Bitesize episodes filmed around the world, working with experts and covering different themes with global significance which resonate with the drink industry.
Global Relevance
Come with us across the Globe, finding inspiration from peers and experts outside the industry.
Interviews
Get closer to notable bartenders, experts, and industry events with video interviews and clips.
Think Pieces
First-hand insights and perspectives from contributors around the world.
3 Episode Docu-series
Bitesize episodes filmed around the world, working with experts and covering different themes with global significance which resonate with the drink industry.
Global Relevance
Come with us across the Globe, finding inspiration from peers and experts outside the industry.
Interviews
Get closer to notable bartenders, experts, and industry events with video interviews and clips.
Think Pieces
First-hand insights and perspectives from contributors around the world.
Inspiration
Article
Extracting flavour: Marcis Dzelzainis on how to use an alembic stillFor the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic […]
Article
Supply chain series: Sooji Im on how to source high-quality teaIn the first of a new series on the drinks supply chain, Sooji Im, founder of London’s ‘be-oom’ Korean tea shop and garden explains what goes into producing really ‘good’ tea Tea, one of the most loved commodities in the world that sparked wars between nations and even brought about Britain’s industrial revolution, is found […]
Article
Extracting flavour: Marcis Dzelzainis on how to use an alembic stillFor the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic […]
Article
Supply chain series: Sooji Im on how to source high-quality teaIn the first of a new series on the drinks supply chain, Sooji Im, founder of London’s ‘be-oom’ Korean tea shop and garden explains what goes into producing really ‘good’ tea Tea, one of the most loved commodities in the world that sparked wars between nations and even brought about Britain’s industrial revolution, is found […]
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Training
STERNEKÜCHE TRIFFT AUF MIXOLOGY - DIE HERAUSFORDERUNGEN DES COCKTAILPAIRINGSSterneküche trifft auf Mixology! Gemeinsam mit Andreas Till taucht 2-Sterne-Koch Christoph Kunz in die faszinierende Welt des Food Pairings ein. Sein reicher Erfahrungsschatz und die Leidenschaft für kulinarische Kunst, kombiniert mit der Mixology-Expertise von Andreas Till versprechen ein besonderes Erlebnis für die Sinne!
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Training
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