Our favourite things: March 2017

We've been here and we've been there, and our team have found a few things we thought we'd share Monday, 6 March

By National Geographic Traveller (UK)

Get in the spirit

This is one class you won't want to skip: Ireland's first gin school has opened at Listoke Distillery. Sip G&Ts while learning about gin profiles and botanicals, and bottling, labelling and sealing your unique boozy blend. Running until October, the three-hour course costs €90 (£76). Stephanie Cavagnaro // Senior Editor

What we're drinking...

Turbo G&T // Pour cold brew coffee on to a gin and tonic and rediscover bits of your personality you thought you'd banished. Glen Mutel

Mescal mojitos // Blend this Mexican spirit with syrup, fizz and thyme. Amelia Duggan

Rum sour // Berlin's Bar Zentral has a sharp take on a rum sour: Jamaican rum, lemon and a spritz of falernum. Connor McGovern

Film club

Neruda, the latest by Academy Award-winning director Pablo Larraín, tells the story of Chilean poet Pablo Neruda's escape from persecution. Want to follow in his footsteps? The film's UK release on 7 April coincides with British Airways launching four non-stop flights a week from London to Santiago. Sarah Barrell // Associate Editor

An '80s comeback

Fashion: Leggings and bodysuits, sized-up jackets and Olivia Newton-John's 'Let's Get Physical' activewear.

On screen: Retro influences abound, from Stranger Things to The Goldbergs and reboots for Blade Runner and Splash.  

Travel: Top 1980s holiday hotspots: Spain, France, Greece, Japan, Australia, Berlin and New York. Package holidays may not be as rife, and plane seat pitches smaller, but the destinations sound familiar. Maria Pieri // Editorial Director

Dressing on the side, please

Spain's first nudist restaurant, Innato, opened in Tenerife in January. Naked diners can tuck into an organic buffet for €70 (£60), waited on by staff proudly sporting their birthday suits. Connor McGovern // Editorial Assistant

Flour power

9 million tonnes
of coffee is produced worldwide annually

8 countries
convert coffee bean waste into Coffee Flour

potential income increase for farmers who sell coffee flour as well as beans

The year coffee flour is touted as a superfood

More fibre in coffee flour than in wholegrain flour
Tamsin Wressell // Contributing Editor

Published in the April 2017 issue of National Geographic Traveller (UK)

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