Banner Capucana - 480x135
Banner Angostura - 480x135
Paris Christofides

Paris Christofides

Paris Christofides is a World traveler, a connoisseur of lifestyle and a perceiver of situations. He has the charisma of seeing through things but seeing things coming in the future as trends although often creating trends! He is an extremely creative person capable of putting things together in a unique manner and has a way to present simple things in a stunning way. He is highly communicative and a people’s person thus a good trainer. He is flexible and adaptable coming from being a gypsy and an aristocrat the same time. His trade is being a consultant on food/drink and music, design and atmosphere, organization and management, personality coaching and…concepts, concepts, concepts!

Website URL: Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Rich Woods

in Faces
on: 17 February 2018


I have collected so many cocktail books from around the world dusted on the shelf and I was quite skeptical to yet acquire another one. It is not often that a cocktail book can be interesting anymore, especially nowadays that the internet exposes everything that was previously suspicious if not uncertainly unknown. I have come across the recent cocktailing works of Richard Woods during dinner experiences at the Sushi Samba and The Duck and Waffle Local in England, and bought a copy of his book ‘The cocktail guy”. (Released Nov 2017)


‘The modern drinker is a more experience-led individual, wanting encounters that offer a shift of polarity in tastes and trends. They are interested in drinks that move perception around challenging ingredients in moments that stimulate provocation.’ 
Rich Woods ‘The cocktail guy’



Rich Woods in 2014 claimed first place in the UK and Ireland Bombay Sapphire’s “World’s Most Imaginative Bartender Competition” and his cocktails feature weird and wacky ingredients, combining out of the box ideas with the finished product a spectacle in itself.


Kobe Cocktail Pink Peppercorn Lemonade


Today he is the mixologist and Head of Spirit and Development at the Duck and Waffle Local and the Sushi Samba chain. His creative book is his lab bible, at least an inspiration to the industry of mixologists. The book is fresh and intriguing with statements for thought. Reading through and having previously, consumed quite a few surprising numbers from his cocktail lists, I found his creations quite at the point of taste described, with an element of surprise and of ‘je n'est ce quoi’ that challenges your taste to search further. It was spectacular and exciting! I would say that it is justifiable that The Evening standard voted him into the top 1000 most influential people in London.

Some of the attractive cocktails with infusions, distillations and innovative combinations are ROASTED RED PEPPER & BLOOD ORANGE BELLINI, AVOCADO BATIDA, CLARIFIED BLOODY MARY, TRUFFLED NEGRONI, CARAMELIZED RED ONION MANHATTAN, CHOCOLATE & BLUE CHEESE MARTINI and a lot more.


Roasted Red Pepper Bellini Avocado Batida Ristretto Negroni


He regards as the most important tool of a cocktail connoisseur the taste, the sense of balance and passion.

”Skill can be taught, but without passion the skill is just a tool not a weapon. Without a sense of taste you can’t imagine flavour. Without the concept of balance your ideas may never be understood.”Rich says



Rich Woods oversees more creative works through the development of ever-changing drinks programs across the globe, as well as creating new brands and products. I look forward to his new creations and inspirations.

Paris Christofides


The rum market and the influx or etiquettes has taken over the bar scene! But yet there is no method of correct information on the labels as the production is not regulated in certain countries or regions of production.

 It intriques me that what it looks as a prestigious rum label may come from a location with no distillery! The consumers should be more aware as to what they are been served, the bartenders should research a lot more, but the traders has to respect this beautiful product more and come to a sort of upgraded codes of communicating the virtues and the methods of production.

Serious works though from one of the largest producers of rum at the bottom of Andes mountains in Venezuela, Diplomatico rum is distributed in over 60 countries and it holds the ‘Ron de Venezuela’ DOC (Protected Denomination of Origin) and is recognized as one of the finest rums in the world.

Diplomatico’s unique elaboration process, combines new technology with craftsmanship combined with tradition which all derives to the art of making rum. The distillery has developed a unique style of merging different distillation methods to produce a wide range of complex distillates. The Distillery Collection highlights these distillation systems with two new expressions, released in October 2017, a Single Batch Kettle rum and a Single Barbet Column rum. The distillery collection is a limited edition featuring each rum’s individual personality.



No 1 Batch distillation system

The Single Batch Kettle was made with a batch kettle still that was brought to the distillery in 1959. The batch distillation method was originally employed in Canada for the production of American whiskey. The “complex” and medium-bodied expression is made from sugar cane honeys, and is aged in American white oak barrels. After aging the rum acquires an elegant and rich nose of aromas like vanilla, cherry, strawberry and banana. A well balanced on the palate, sweet at first followed by a notes of tropical fruits. A soft, sweet and cool aftertaste.

‘The batch kettle is a discontinuous distillation system ,as in the case of pot stills. The main difference between them is that the batch kettle  system has a column attached that substitutes the swan neck of a traditional pot still. It’s in this column with multiple plates that the separation takes place. In a more controlled and precise manner, thereby obtaining a product profile in line with the master distiller’s specifications. 



This system is characterized by a batch distillation, which means that a certain volume of fermented liquid is introduced for distillation and ,as this is gradually depleted, it leaves a residue or water that is drained off to be added to the next batch. This system is controlled by the Maestros Romeros, and is therefore considered a semi-artisanal system. ‘


No 2 Barbet distillation system

The Barbet Column distillation system, originally created in France was also brought to the distillery in 1959. The Barbet column is made of 100% copper, a type of metal that enables the elimination of undesirable sulfur compounds, which form in the fermentation process. Single Barbet Column is aged in American white oak barrels and uses high-quality sugar cane molasses. Described as having a “strong fruity” profile of mango and passion fruit with caramel and oak. Smooth palate and dry with delicate wood and citrus flavors. 

‘This distillation system consists of two columns: the Aldehyde column, in which the undesired elements are separated from the rest of the liquid, and the Rectifying column. In the latter the congeners are separate and  only the desired elements are kept, such as esters and aldehytes. The rectification system is not found in other traditional systems of extraction-type columns. It is unique to this design and is what gives the characteristic profile to the alcohol obtained.



The Barbet column is made of 100% copper, as opposed to traditional columns, which are usually made from stainless steel. Copper is a material able to eliminate sulfur compounds, specific to the fermentation process, and undesirable from a sensorial point of view. In this way copper can separate out these elements and eliminate them’. 


These additional bottles on the Diplomatico rum range,  The distillery collection, 

No 1 Batch Kettle rum and No 2 Barbet rum elevates the distillery to another level and increases the expectancy for more beautiful and individual character rums to be presented in the near future. Best enjoyed neat and cheers!


Although fiber can  help lower your  blood sugar and blood pressure levels, prevent inflammation and protect heart health, it can also reduce the lipoprotein or "bad" cholesterol levels. The cynarin in artichokes increases bile production in your liver, which in turn rids cholesterol from your body.

The artichoke  is described as a garden plant in the 8th century BC by Homer and Hesiod. The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), which is native to the Mediterranean area,   it also has records of use as a food among the ancient Greeks and Romans.

In the Mediterranean and North Afrika where it was first spread it is been used in many dishes as casseroles but often eaten raw for best nutritional results. Today’s story has no significant nutritional value but lots of calories …

Hacker, when behind the bar plays and experiments .On this occasion hacker made a velvety artichoke syrup where 2 cl of this and 6 cl Diplomatico Exclusiva rum, with few equal dashes of Bitter truth’s  roots and grapefruit were stirred to compile many(!) rum old fashioned cocktails to celebrate our WWW.SPEAKEASYHACKER.COM  1ST birthday celebration with all the people involved ! It was pizzas, cocktails and lots of funny stories. Enjoy and thank you for visiting us!


Just Google rum ambassador and the name comes first! No need for introductions to the rum Guru, global ambassador of rum Ian Burrell. And what a story he made!

He started the drama school while a friend encouraged him to try be behind the bar. Being once a basketball player, a hip hop artist, a TV presenter and more...., when placed behind the bar, all these charismas and talents navigated him to elevate himself and to dreams come true!

He spreads the word rum to all corners of the world and shares experiences with everyone as his mission is unique. ' As a rum ambassador I travel the world promoting the category of rum by way of trade & consumer rum tastings ; Cocktail demonstrations for bartenders and the public ; TV presenting ; MCing and hosting rum events ; Judging cocktail competitions; Consulting for rum companies and brands; writing articles and most importantly drinking rums'.

His passion for rum and cocktails is infectious and in 2007 he not only created the world’s first international Rum festival (The UK RumFest), he also inspired the birth of rum festivals around the world including Miami, Berlin, Paris, Rome, Madrid, Prague, Hong Kong and Cape Town. Described as an  “Edu-tainer”, he is in constant demand by rum companies and organisations to give key note speeches, rum tastings, cocktail presentations and demonstrations to trade & consumers alike.

He is definitely an inspiration to all in the bartender’s world not only for his success story and his sphere of activities but as a knowledgeable rum connoisseur and a persona with a smile to embrace the whole world!



As we understood from Ian Burrell, although rum has still a way to develop its audience and teach them on how to understand what they consume, the producers also use so many different methods of production worldwide. There are so many different rules and regulations, everyone has a different interpretation of rum. There will be developments in this area and countries will introduce ways to classify production methods and correct labeling. Rum will take its proper course like Champagne or Cognac in France, and so will the rum of Barbados, the rum of Jamaica made in a specific way and labeled accordingly so that the rum production worldwide can stand at its right posture.

At the interview with Speakeasyhacker, Ian Burrell announced that he is planning a European Rum tour called Rum DnC. (Rum demonstration & cocktails). This tour is directed to personally educate bartenders about the current trends in rum and cocktails.  During this tour he will be working with some of the top bartenders in Europe as his special guests for over 8 months and they will visit cities such as Barcelona, Paris, Berlin, Athens, Nicosia and Warsaw. No doubt Speakeasyhacker will have another article on this.

Another great idea coming soon from Ian is the project for the world launch of his Tiki Mug. This will be created by the famous French ceramist and Tiki designer "Bai”. We quote a message of her philosophy 'What Baï loves in this universe is an absence of elitism… Tiki is a way to create an escape from the monotony of everyday life, everyone can create their own Tiki universe at home’. Bai's design for the global rum ambassador, Ian Burrell is based on the God called "Hattiki" which is the Tiki God of Hip Hop & Rum

And ’I love rum and cheers' from Ian with that big smile on his face!



Say No To A Straw !

in Booze
on: 13 January 2018


Inspired by an underwater photo, THE SPEAKEASYHACKER team unveiled a a whole brainstorming chapter.


The powerful photo, named “sewage surfer”, was taken near Indonesia's Sumbawa Island by California-based photographer Justin Hofman, who was shortlisted for the Wildlife Photographer of the Year by UK’s Natural History Museum Sept 2017. It needs no text!

The photographer shared his work on his personal Instagram account, and describes it as a photo he wished didn’t exist. “But now that it does I want everyone to see it.”  


What is this world we are leading ! So much it’s been written and yet so much needs to be done on the planet. So many quotes but such little action on campaigns. Hacker on a note of World preservation joined the movement and greets Vivienne Westwood’s initiative to back the anti straw campaign in the US.

We support and work by the side of ‘‘THE LAST STRAW’ and dedicate the SPEAKEASYHACKER team to promote the ‘ Say no to a straw’ throughout !

Do you need a straw in your Gin and tonic or your soft drink? Change your 20 minute affair with your plastic coffee cup and a plastic straw almost twice a day! Use no straw or demand a paper straw instead! You as a bartender, create drinks without straws, you as a waitor, the barista serve paper straws only if asked. And you as a consumer………..make the change!








‘Like other plastics, they never biodegrade and take hundreds of years to break down. 

‘500 million straws are used and discarded every day in the United States alone. That’s 175 Billion a year filtering into landfills (environment) and littering our waterways and oceans’

‘70 million plastic straws entering landfill or making their way into the world’s oceans each year’

Say no to a straw at the bar, at the coffee shop and everywhere. Help reduce as plastic straws are not often recycled and plastic straws will remain in the environment for decades or even hundreds of years. Paper straws are easier to recycle and , by contrast, will eventually rot down.



Hacker challenges reputable and award winning establishments, bars restaurants, hotels, coffee shops, catering institutions, professional associations, hotel and tourism organizations and all individuals to join this campaign, SAY NO TO A STRAW!





P.S. !!!!!!!!!!!!!!!!!!

There are many alternatives to the Plastic Straw. Products listed below are great alternatives and we have provided links to their websites to help you make the change.:


Aardvark Straws: Paper straws rigid enough not to break down in your drink. Made in the USA from renewable resources, biodegradable & 100% compostable. Aardvark

Be Organic: Be Organic Glass Straws are an eco-friendly, tasteful alternative to wasteful, traditional plastic straws. They a major boon to the sustainability movement that is gathering steam worldwide and on the mystical Island of Bali, where the straws are made.

Glass Dharma Straws: Glass Drinking Straws offered in various styles and lengths for every type of beverage (hot and cold). Dishwasher safe and fully guaranteed. Glass Dharma

Simply Straws: Reusable glass straws, sustainable, durable, lifetime guarantee and handcrafted in California. Simply

Strawsome Straws: Reusable glass straws are all hand-made in Michigan. Fun, safe, and reusable glass drinking straws to people of all ages – making it easy to go green!

Eco at Heart Stainless Steel Straws: Products that are beautiful, high quality and kind to both you and the environment. Because we only get one body, and one planet.

Eco-Straws:”The Original Eco-Friendly Drinking Straws”, offering a wide range of unique, reusable and super stylish alternatives. eco-straws are manufactured from an array of practical and sustainable materials allowing them to be used time and time again including; Stainless Steel, Borosilicate Glass, Natural Bamboo and Titanium.

Stainless Steel Straws: The Mulled Mind. Innovative products made by hand in the USA and shipped in recycled or reused materials.

Titanium Straws: Made of food grade titanium, which is tasteless, odorless, does not corrode, is non-allergenic (to most of the world), and has an excellent weight to tensile strength ratio.

Bamboo Straws: The straws are made from real whole bamboo stalks – nothing recompressed or processed. They are washable and reusable.

Bambu Straws: Reusable bamboo straws are durable, beautiful and cut from nature.

Straw Free: The creators of have developed an eco-friendly alternative to plastic straws — bamboo straws. Each straw is unique and handcrafted using locally harvested bamboo.

Life Without Plastic: An Earth-friendly on-line store specializing in unique, healthy, durable, high quality alternatives to plastic for everyday household items.

Ice Straws: Make your own straws in the freezer. The mold is made of food-grade silicone rubber and will quickly make six 8-inch straws of whatever liquid you like.

Silicone Straws: Non-toxic, food-grade silicone is a healthy alternative to chemical-laden plastic. GreenPaxx Cool Straws™ are BPA-, phthalate- and PVC-free.

Khordz: Creators of individual, hand crafted, multi-purposed drink ware with the individual and the environment in mind.

Disgarded Designs: A family owned company that specializes in recycling and re-purposing goods, born from a desire to reduce waste and live a greener, healthier life.


Follow me...