China has a reputation for counterfeiting, including booze. Make sure your customers aren't exposed. By David Friesen.
A long-time secret from the culinary toolbox that, in the hands of a bartender, produces more flavoursome, consistent and service-friendly drinks. By Paul Mathew.
Either complementing or contrasting your wine with food (or food with wine) is the key to combining them.
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.
Bored of brown stirred drinks? So are your customers. Time to bring back blue cocktails from the dustbin of seventies kitsch. By Paul Mathew.
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.
Fifteen of the world’s top owner-operators talk survival.
Are these texturally compelling, sommelier-driven hipster wines worth the hyperbole?
An essential round-up of must-know terminology from the ever-geeky craft-beer lexicon.
The spirit that inspired a century-old diplomatic battle between two nations in South America explained, care of Seamus Harris.