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‘Maeve works surgically, intent on livening the food at a precise point in the future: it must revivify the moment it meets the palate, not a second sooner.’

This month's selection includes a left-field Australian whisky, grown up apple juice, luxury rums, carbon negative gins and a way to give cocktails a rooibos kick. Monin rooibos tea concentrate Coffee and cocktail syrup brand Monin is helping bartenders expand their drinks repertoire with the released of a rooibos tea concentrate. Designed for both hot and cold beverages, the low sugar concentrate is described as being ‘delicate and woody with a slight sweetness’ and can be served as an iced tea or tea latte and also pairs well with flavours such as vanilla, bl...