Shaken, not stirred

Put the teaspoon down – tea is a perfect base for creative cocktails. Sophie Hudson treats her taste buds.
Photo by Gary Smith

Turn over a new leaf

If you want to fully appreciate tea’s delicate flavours, you need to know what you’re tasting – and you need to brew it right. Mike Riley offers a few professional pointers.

Bringing liqueurs in from the cold

A new generation of coffee liqueurs are using cold brew to introduce a third-wave twist to cocktail menus. Flavour guru Pritesh Mody puts them through their paces. Photo by Gary Smith

Meat your match

Coffee isn’t alone in riding a new wave of popularity – the British cured meat industry has also experienced a rebirth. But could the two work together? Ed Smith puts them to the test. Photo by Gary Smith

Shake it up

Milkshakes aren’t just for children. These indulgent caffeinated concoctions, which are simple to make at home, are guaranteed to put a spring in your step this summer, says Chloë Callow. Photo by Gary Smith

A feast for the senses

Many factors work together to enable tasters to pin down the exact flavours of each individual coffee, as Claire Gordon-Webster discovers. Photo by Gary Smith

Power vacuum

Once popular across the world, the vacuum – or syphon – brewer is now only popular in Asia. But with more and more speciality cafés giving it a go, is it time for a revival? Photo by Gary Smith

Buttery beverage

You’ve never heard of putting butter and oil in your coffee? Where have you been? Chloe Callow corrupts her morning ritual to check out the claims behind the latest health fad. Photo by Amber Morahan