The Modern Cocktail : Innovation + Flavour
From describing the evolution of the modern bartender against the backdrop of cocktail history, Matt goes on to explore the alchemy of flavour and how he builds layers of flavour into each and every cocktail he makes. Subtle back note are just as important as forward-focused stronger flavours. Accompaniments and how they work in cocktails, including fruit and aromatic bases such as pomegranate, kaffir lime, sesame and star anise. Foraged ingredients are important to Matt and he often incorporates them into his cocktails. A section on sourcing ingredients is accompanied by a wheel of ingredients to indicate the seasonal availability of particular adjuncts.
Matt Whiley is a mixologist and drinks consultant advising advises clients on every aspect of designing, running and managing a bar. He also creates his own spirits, cordials, syrups, bitters and cocktails. His groundbreaking work has impacted the cocktail industry globally, having co-founded Fluid Movement and five award winning bars across London (including Talented Mr Fox) He is also the founder of boutique liquor brand Moonshine Kid and distils his own Dog's Nose Hop Gin.