The celebrated barman pairs The London Essence Company's lightly spicy ginger ale with whiffs of smoke and calvados.
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Tonic water plays nice with mezcal in this creation by the American Bar at The Savoy's former head bartender.
Four of the region's biggest names shared thoughts on gender equality, changes in the industry and how Asia can move forward together.
Is the Instagrammable cocktail over? After a period of flamboyance and humour, minimalist drinks are now in vogue writes Paul Mathew.
The Savoy, London, serves this smoke-backed whisky cooler with a caper to cleanse the palate.
In this drink at BlackTail, New York, it’s the carefully engineered liquid – not a garnish – that does the talking.
An apple-boosted, minimalist refresher from the London bar.
A flavour-layered, but served-naked, rum sour from The Dead Rabbit in New York.
Manhattan bags the top spot for the second year in a row as Singapore leads with 12 entries, while the 2018 ranking also adds six new bars.
From foraging with shamans to multi-concept venues, drinking options are getting more diverse in the capital of the Philippines.
A bitter-sweet breakfast tipple.
A toast to the bitter orange. By Seamus Harris.
Check out which of your favourites are in for a chance at The Bar Awards in May.
This year's Ocho Rancho Unico gives this tequila a refreshing green punch.
The world's only Irish whiskey finished in Japanese mizunara oak.
Mancino's seasonal sakura vermouth returns for it's second cherry blossom season.
DRiNK's monthly product round-up of new bottles in Asia.
Spring water, vacuum distillation and experiments in cask ageing mean this distillery is giving soju an altogether better name.
Minimal decor and simple but tasty drinks is the name of the game at Fancy.
A drink that hits floral, sweet, spicy and umami notes all at once.
The recipe behind one of Union Trading Co Shanghai's best sellers.
Elliot Faber, beverage director for Ronin and Yardbird, explains Japan’s lesser understood spirit.
One of the best sellers at the Union Trading Co was born out of a joke.
Join some of Asia’s leading bartenders as they discuss Asia taking on the world.
Discovering the home of Diplomático and its unique distillery through the eyes of some of Asia’s best bartenders.
เปิดโลกและโรงกลั่นอันเป็นเอกลักษณ์ของ Diplomatico ผ่านประสบการณ์ของ 3 บาร์เทนเดอร์แถวหน้าของเอเชีย
This “reduced concept bar” has cleared its back bar of bottles, and lets the drinks speak for themselves.
"A super-relaxed late Sunday morning breakfast vibe" from the owner of The Black Dog Temperance Society in Frankfurt.
Find out who’s on shift where this month.
싱가포르 샹그릴라 호텔 Origin bar매니저의 혼합은 간단하진 않지만, 정말 맛있는 레시피. 데킬라 베이스에 발효한 열대 바나나와 초콜렛 비터스가 환상적으로 어우러진 칵테일.
쿠알라룸푸르 Kenshin의 공동 설립자가 개발한 과일 맛과 쓴맛의 조화, 파이앤플 껍질의 풍미를 예찬하는 칵테일. Osmund Bernard가 파인애플 껍질로 42일 동안 정성 들여 만든 파인애플 와인은 기다릴만한 가치가 있다.
홍콩 Potato Head 바 매니저의 두 가지 진과 발효한 타로, 카다몬 리큐어로 맛을 낸 복합적인 풍미의 진 듀엣.
아시아 칵테일에서 발효가 유행하면서 새로운 조합의 신선한 칵테일이 탄생하고 있다.
An icky oddity by modern standards was once a staple of Victorian breakfasts.
How to make the once popular Victorian breakfast drink.
홍콩 바 Coa의 오너인 Jay Khan은 꿀 발효 음료를 만드는 간단한 방법을 소개한다.
Rule comes into effect on April 1 in order to formalise industry blending standards.
Last chance to book your place at Phil Bayly’s celebration of Mexican spirits, a
Tell the world: Public voting begins today and ends April 8.
An aromatic and spiced distilled non-alcoholic spirit.
Rum with a fruity zinfandel kick.
Delicious London dry gin, infused with marasca cherry juice.
Our new product round-up is back – and is now being served up monthly.
Local Heroes: the owner of Hong Kong bar empire Tastings Group tells Holly Graham the secrets to her success.
A whisky and ginger panacea that’s a marvel of modern mixology.
How to make the perfect Penicillin.
International and local bartenders take on a big challenge for a good cause.
Best new bars in Taipei: Draft Land, Believer, and a bartender dream team at AHA Saloon.
A refreshing breath of Asian-scented air, served in the Members’ Lounge at 1880 members club in Singapore.
Head bartender Rusty Cerven explains how 1880 has just added some tricks up its sleeve with the opening of The Double.
1880's sweetened and spiced tequila sipper with bee-extracted bravado.
Few spirits can claim as chequered a history as absinthe. Escaping persecution in Europe, discover how the green fairy found a spiritual home in New Orleans.
A silky sazerac using both rye and cognac.
A creamy absinthe classic.
A classic yet simple absinthe cocktail.
A take on the rum sour that pays homage to Hong Kong.
Lorenzo Antinori, head bartender at Charles H, Seoul, shares the inspiration that created his liquid homage to Hong Kong.
Seamus Harris recalls a bittersweet legacy of Empire.
The Lion City sipper has stood the test of time to become Asia’s cocktail.
Lost Variations of the Lost Generation.
How to build the perfect boulevardier.
How to make the perfect Old Pal.
Looking beyond the classic g&t, with London Essence Co’s signature distillate-accented mixers.
The former bar manager of Speak Low in Shanghai, and winner of Bacardi Legacy China in 2015, has packed her bags for a new adventure: her own bar in New York.
Big wins go to The Bamboo Bar at the Mandarin Oriental, Eat Me and Rabbit Hole at the second edition of The Bar Awards in the Thai capital.
Two friends, two motorbikes, and an 800km journey across India to sling drinks at the Magnetic Fields music festival.
Find out who has made the list this May, then dive straight into Singapore Cocktail Festival.
Penang isn’t letting KL take all the plaudits when it comes to Malaysia’s cocktail scene, with newcomers Out of Nowhere and Golden Shower joining the ranks.
Bangkok has narrowed down its Top 4s. Which of your favourites are still standing?
New Zealand’s Ray Letoa triumphed at the 2018 Angostura Global Cocktail Competition in Trinidad, taking home 10,000 USD. Here’s how.
A cocktail that really uses the delicate dry flavours in manzanilla sherry to pair exceptionally well with tequila.
A modern classic from the famous Dutch speakeasy Door 74, where it is hugely popular during winter.
A recipe based on the Fin de Siècle (“End of the Century”) cocktail from the 1890s, but with the rum replacing gin and sherry in place of bitters.
One of Milk & Honey's longest-standing recipes on the list, and a testament to quite how good simple cocktails with sherry can be.
A light and palate cleansing cocktail created to pair with a meal.
An ingredient on a comeback, sherry’s many faces means it can be cast as a low-alcohol cocktail base, an alternative to vermouth, or even as a replacement for bitters.
We ask Quinary owner and bartending legend Antonio Lai how often bars should get refreshed.
How to make a Cuban Mojito.
Rum-runners created Cuba's most famous cocktail, but revolutionaries forced it to travel.
The speed tiki cocktail contest is making its debut in Hong Kong – spaces still available.
Hong Kong auction beats previous record for a standard bottle of Scottish whisky.
Wild Turkey’s Master Distiller Eddie Russell preaches the importance of yeast in bourbon production.
Shanghai’s The Nest got accused of an anti-lesbian hate crime, underwent trial by social media, and has come out the other side looking for a positive.
A refreshing combination of gin with locally grown basil, lime juice and tonic enhanced with a kampot pepper tincture.
Menaka in Siem Reap paves the way for Cambodian craft cocktails in the temple town.
The London Essence Co draws on specialist flavour extraction know-how to deliver a new range of premium mixers.
Infamous New York bar PDT finds a home in the Landmark Mandarin Oriental hotel.
A modern martini utilising otherwise wasted pineapple pulp.
A waste combating coconut concoction.
This cocktail uses otherwise wasted pineapple core for juice and its garnish.
A rum-based cocktail using housemade tepache.
Hong Kong’s unofficial council of sustainable bartenders use one pineapple’s waste four ways.
Category-changing tequila sold in one of the biggest alcohol deals in history.
Sour and salty, the gose is a sharp choice for satisfying on-trend drinkers looking for something different.
From Nathan Shearer, previously of London’s Callooh Callay and Swift.
The German gin names its New Asia Pacific brand ambassador.
Which of your favourites are in for a chance at The Bar Awards in February?
Co-owner Colin Chia tells us more about the speakeasy's return.
Trying to organise one of the drink universe's most free-spirited categories.
The Rum Ambassador considers how the sugar cane category can clear a path to transparency.