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.
Two friends, two motorbikes, and an 800km journey across India to sling drinks at the Magnetic Fields music festival.
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.
Rum-runners created Cuba's most famous cocktail, but revolutionaries forced it to travel.
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.
The London Essence Co draws on specialist flavour extraction know-how to deliver a new range of premium mixers.
Hong Kong’s unofficial council of sustainable bartenders use one pineapple’s waste four ways.
Sour and salty, the gose is a sharp choice for satisfying on-trend drinkers looking for something different.