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5 ways to smoke your cocktails

If you want cocktails with smoky flavours, there’s nothing better than the real thing. By Paul Mathew.
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Book excerpt: The Dead Rabbit Drinks Manual

The men behind the award-winning New York bar, Sean Muldoon and Jack McGarry, resurrect and revitalise long-forgotten drinks in this extract from their first cocktail book.
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How to taste wine?

Colour, smell and taste reveal much about a wine, says Ned Goodwin.
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10 tips to fight fake labels

China has a reputation for counterfeiting, including booze. Make sure your customers aren't exposed. By David Friesen.
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Wine and food

Either complementing or contrasting your wine with food (or food with wine) is the key to combining them.
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9 ways to bartend like Steve Schneider

Principal bartender at New York’s Employees only, star of documentary Hey Bartender! and cocktail-making speed king – Steve Schneider spells out how to tend bar like a champ.
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Here’s how to make decent blue drinks

Bored of brown stirred drinks? So are your customers. Time to bring back blue cocktails from the dustbin of seventies kitsch. By Paul Mathew.
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Need to know: Gin

Who decides when gin is gin? With the category in bloom, legal definitions are being stretched. Dan Bignold asks several distillers if there’s trouble ahead.
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