Features
Read our best in-depth stories on the drinks industry in Asia here.
Read our best in-depth stories on the drinks industry in Asia here.
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From a generational shift in leadership to an intensifying search for authenticity, we ask a Japan-based sake sommelier and writer Yulia Ezhikova to share her insights into the key forces that will influence sake in 2021.
Register now for a free tequila course and certification with Patrón on September 21 and 22.
Dean Callan discovers there are many fashions that can be called an old fashioned, one of American whiskey's most famous cocktails.
The co-founder of Sidecar talks women in bartending, being one of Asia’s 50 Best Bars and surviving COVID-19.
Trying to organise one of the drink universe's most free-spirited categories.
With gin-making taking off in every corner of the planet, Jason Williams asks whether the category needs new definition – and proposes "native gins".
Wading through the dark waters of cherry-based liqueurs, and how the category can move forward.
Eight vodka experts muse on where the category stands right now.
Our celebration of industry accomplishments returns this November with a new name and exciting new award categories.
The history of a simple sour made glam with bubbles.
A regularly updated list of major bar events in Asia and beyond.
Cooperation. Knowledge. Progress. Cheers to embracing the future.
Don your white lab coats, dust off your beakers and slip on your protective goggles – it’s time to get scientific.
Avroko Group brings New York’s Ghost Donkey, Saxon + Parole, The Poni Room and Liquorette to New Zealand’s capital.
History and mystery from Mexico.
Keith Motsi, Chanel Adams and Sylvia Su share stories of their f&b careers across Asia.
Moment of awkward silence? Reach into your pocket, pull out one of these bits of knowledge and slide it across the bar.
Help these juices reach their highest potential through easy clarification.
Have you seen Tom Collins? You’d best find him quick.
Bryson Rivera makes drinks by day and inks in his spare time.
It wasn’t the first drink to be mixed with gin, but it was the one that took over the world.
As one of the first cities in Asia outside of mainland China to resume some normality during the pandemic, Hong Kong is leading the charge in domestic guest shifts and takeovers.
Nantou Distillery’s single malt Omar uses Scottish techniques blended with Taiwanese terrior to create a unique whisky in the growing Taiwanese whisky category.
Shanghai chef Jamie Pea brings together Chinese botanical-packed Peddlers Gin and local oranges in a spiked spread.
Thoughts, feelings and a causal analysis on this year’s Asia’s 50 Best Bars list.
Clean drinks are a dominant force right now… make sure you’ve got ice that earns the right to cool your cocktail.
A once-coveted starlet of the pre-Prohibition era, few cocktails have achieved such ridicule as the Pink Lady. But why? Seamus Harris remembers a century of pink-drink prejudice.
The bar’s commitment to sustainability, ethical sourcing and the wider community has been recognised once again.
With more and more bartenders online and building their social media game, here are 12 top tips to boost your game.
Better drinking through listening.
The Bacardi brand ambassador and advocacy manager makes cute animal and cocktail pins as his side hustle.
Many bars across the region are activating to help their peers during COVID-19 shutdowns.
