Rich Woods - The Cocktail Guy: Infusions, distillations and innovative combinations

Over the years, I have been influenced by many and by much both directly and indirectly. As always, there are so many people who have helped to steer the direction in which I travel. If I have missed anyone, it is certainly not intentional and to those, I apologise.

In my recent years whilst at Duck & Waffle and SUSHISAMBA, I have been unbelievably fortunate to work with some amazing and talented individuals, who make up two separate but equally dedicated teams.

To Dan Doherty, Tom Cenci, Dan Barbosa, James Kirk-Gould, Ben Leek and all the chefs (both past and present) at Duck & Waffle who have been a joy to work alongside.

To Claudio Cardoso, Andreas Bollanos and the chefs at SUSHISAMBA.

To Daniel Susko, Bernardas, Massimiliano, Pietro, Francesco Virag, Steffen and the bar team at Duck & Waffle and the bar teams at the newly opened Duck & Waffle Local as well as the SUSHISAMBA locations in London, New York, Miami and Las Vegas for continuing to allow me to curate ever changing menus and for being patient in my endeavours to push further.

To Gyunay AKA the prep guy. Who has the enduring pleasure of working with me on an almost daily basis and who continuously ensures high standards. He may spend most of his time behind the scenes, but my job would be a hell of a lot harder without him and his efforts.

To Shimon Bokovza, the visionary behind SUSHISAMBA and Duck & Waffle restaurants and a man who has more creative ideas in one day than most of us will ever have in a lifetime. Thank you for allowing me to join your company and for having the time, patience and understanding, to show you what is possible.

For Brian Bendix. You were undoubtedly my first personal industry mentor and someone whom I greatly respect. You allowed me to take that all important first step from operational roles (which is what I should have been doing), to be as creative as I allowed myself to be.

To friends industry and otherwise. And to those who helped to inspire my direction (both directly and indirectly), and to those who have given advice and to those who continue to do so. Most notably

Becci & Ade Broome, Marc Plumridge, Tom Hobbs, Mat Sayer, Jacob Briars, Ben Reed, Tony Conigliaro, Ryan Chetiyawardana, Matt Whiley, Clerkenwell Boy, Sandrae and Gary (The Cocktail Lovers), May Face and Shev.

For those who made this book possible:

Shy Lewis (Shy PR), Youve always been the most patient of agents, but have become a great adviser, friend and sounding board. Heres to the next chapter ...

To Katie, Fiona, Dan & Laura from Pavilion Books. Thanks for allowing me the creativity and freedom to see my ideas through. To Liz and Max Haarala-Hamilton for the most beautiful of imagery and capturing my ideas and to Jack Sargeson for the great styling of them. Also to Valerie Berry and Alex Breeze for their food and prop styling, and Lucy and Mike who provided the great shoot location.

And, finally

For my mum Julie. A brave and strong woman who I have so much love and respect for. You taught me the ethics I have today and gave me so many opportunities growing up I hope I make you proud.

For my daughter, Isabella-Rose. By far and away my proudest creation.

And, lastly, for Yvette the inspiration behind many of my icon drinks, and the true creator of the Nutella Negroni. No drink ever tastes as good as those shared with you.

If I have seen further than others, it is by standing upon the shoulders of giants

Isaac Newton