Inspired by fromage frais, the 208 Duecento Otto bartender whips yoghurt gelato into a Negroni.
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July 12, 2017
Dance Till Dawn by Rita Bonita
The Ce La Vi bartender combines a Spritz and a Negroni in this bubbly drink.
July 12, 2017
4Play Negroni by Allen Cheng
This is Allen Cheng from Fourplay Taipei's woodsy take on the Negroni.
July 12, 2017
Neg-garlic by Kae Yin
The Meowvelous Taipei Fan Club bar man infuses Taiwanese black vinegar and black garlic into his riff on the Negroni.
July 12, 2017
Laboureroni by Lim Byungjin
From Miners in Seoul, a tequila-addled Negroni with pineapples and cacao nibs.
July 12, 2017
Bitter Breakfast by Stephy Lim
Bitters & Love's Stephy Lim crafts a Negroni you can sip down at the start of the day.
July 12, 2017
The Matchmaker by Boo Jing Heng
Tess Bar & Kitchen's head bartender incorporates Campari as an ice-cream in his version of the Negroni.
July 12, 2017
The Classic Negroni
The perfect ratio for the bright orange Italian classic.
July 11, 2017
Get to know South Korea’s best bars
Publisher Jackey Yoo launches an abridged English language edition of his Korea Best Bar list to reach a wider audience.
July 10, 2017
Now read this: green whiskey, craft cider, and the world’s newest, most expensive coffee
Our editors pick the best of the web’s booze writing. This week: how iconoclastic distilleries are mixing up their malt game, Yemeni mokha coffee and the new wave of craft cider.
The Woods in Hong Kong is at the forefront of the canning revolution with its new opening, Kwoon.
July 6, 2017
The Mexican Vacation by Mack Ross
A cocktail that clucks well with fried chicken by the Shanghai-based bartender.
July 6, 2017
Chicken and cocktails are clucking good together
Celebrate fried chicken day with a matching drink.
July 5, 2017
The ingenuity of DaVinci Gourmet
Here's how craft, science and art can turn you into a Flavour Genius.
July 5, 2017
Crouching Tiger by Eddy Yang for DaVinci Gourmet
Chinese bar star Eddy Yang exercises his Flavour Genius to create a cocktail with DaVinci Gourmet's Intense series of syrups.
Adam Ford, author of Vermouth: The Revival of the Spirit that created America's Cocktail Culture discusses how the category shook off its dusty image and became cool again.
July 3, 2017
Now read this: Mexico sues Heineken, how colour affects taste, and spiced rums that don’t suck
Our editors pick the best of the web’s booze writing. This week: how to figure out if your canned beer is fresh, buying whisky by the barrel, Mexico sues over Heineken’s tequila beer, and more.
Nominations open tomorrow, July 1.
June 29, 2017
Alternative woods: casks go wild
Sherry or port-soaked woods are no longer new in whisky making, as creative distillers hunt down new, unusual wood.
Asia shines at the global final in France.
Australia and Japan take second and third places.
Beckaly Franks has your summer soundtrack sorted.
Our editors pick the best of the web’s booze writing. This week: craft beer saves America, Penglai vies to be the best Chinese wine, a wine bar without bottles, and more.
He'll be competing against 12 other bartenders this weekend in London.
Singapore took 13 spots, and plenty of new entries kept this year's list exciting.
June 21, 2017
Coix Solero by Matthew Hall
Job's Tears goes tropical in this long drink at Hakkasan Shanghai by the restaurant group's Asia bars manager.
June 21, 2017
Here’s what you need to know about Job’s Tears
A five-step guide to knowing, understanding and making drinks with the grain.
June 20, 2017
4 things to know about cherry liqueurs
Wading through the dark waters of cherry-based liqueurs, and how the category can move forward.
Our editors pick the best of the web’s booze writing. This week: less-wasteful beers, how whiskey became king, Ian Burrell wants rum regulations, and more.
These are this year's best bars and bartenders in Singapore, as voted by the industry.
June 16, 2017
Today, we’re drinking flowers.
Coffee flowers, to be exact – and yupp, it's a thing.
June 15, 2017
Get to know: The Modern Cocktail
How a rule-breaking drink heralded the coming of scotch as an international spirit.
June 15, 2017
The Modern Cocktail
A vintage scotch-based cocktail with contemporary aspirations.
June 13, 2017
Spirited Awards announces Top 10s for 2017
Asia-based bars, people, and a certain publication named in this year's list.
Lay your bets – one of the four bars and bartenders in these categories will be walking away with a prize on Sunday.
Our editors pick the best of the web's booze writing. This week: eating activated charcoal, Japanese winemakers in Burgundy, ageing whiskey on the Mississippi, and more.
Celebrating what’s good out there this June 10.
Eight vodka experts muse on where the category stands right now.
June 7, 2017
This beer festival is more ambitious than most
8x8 wants to bridge Greater China and the Pacific Northwest with beer.
Cambodian distillery Samai is crowdfunding for their year-end launch in Singapore.
Our editors pick the best of the web's booze writing. This week: making 20-year-old rum in six days, keeping a lid on mezcal, how American brandy was born, and more.
June 2, 2017
Talinn ‘bout a revolution: Estonian craft beer
Our drink of the week is a barley wine from one bank of the Baltic.
Names leaked ahead of June 21 countdown.
June 1, 2017
This is why you should drink more Barbaresco
Four things to know about the region by one of the area’s top producer.
May 31, 2017
The future of the cocktail vessel is in pottery
Craft ceramic vessels are getting ready to receive craft cocktails.
May 30, 2017
Charles H is doing guest shifts differently
Shots, seminars and schooling are all part of head barman Lorenzo Antinori's new program.
May 29, 2017
Now read this: Botany in the bar, the new wave of HK bartending, and the history of the Dark ‘n’ Stormy
Our editors pick the best of the web's booze writing. This week: chamoy for your cocktail, how the straw was invented, holistic bitters, and more.
2006 Zenato Ripassa Valpolicella Superiore.
May 25, 2017
No corkscrew? No worries
When it comes to getting millennials to drink wine, these folks have it in the can.
The Bar Awards will also be putting on a four-day weekend of events by regional winners in the city.
Kentaro Satoh and Grace Tsai placed second and third.
May 23, 2017
Trash Tiki is coming to Asia
Iain Griffiths and Kelsey Ramage’s “waste-free, punk pop-up” will be appearing in three cities.
Our editors pick the best of the web's booze writing. This week: sours as the new beer frontier, classic Chicago cocktails, bar expansions, and more.
A homebrew: Xueshou’s Chocolate Imperial Stout.
They'll be in New Orleans as part of this year's Cocktail Apprentice Program.
May 17, 2017
These are your must-try American whiskeys
Four Singapore-based bartenders pour us their favourites – psst, they're all available to taste at Whiskey Weekend 2017!
Burgundy may be ruled by the big names, but there’s plenty of fun and value to be had from their neighbours, says Tristan Pommier of L’Atelier de Joel Robuchon Shanghai. When a guest tells me they like burgundy, I always try to get a bit more information about the style
May 15, 2017
Now read this: wellness for bartenders, brilliant ways around an alcohol ban, and how to taste beer
Our editors pick the best of the web's booze writing. This week: Disney world for wine, better booze in your minibar, businesses focused on the health of hospitality workers, and more.
Maeli Fior d’Arancio DOCG 2014.
May 11, 2017
Ten new drink books to soak up knowledge from
New tomes on the Bloody Mary, rosé, cider, three-ingredient drinks, and more.
May 10, 2017
Everyone’s a bookworm at Stockton
The HK bar mines literature for libations in its new menu.
It'll be like a 4th of July party, but in May.
Our editors pick the best of the web's booze writing. This week: 2018's must-have bar book, bartenders as spirits blenders, and hospitality 'do's'.
Stone Hill's Cocoa Cider.
May 4, 2017
Negroni Week returns to Asia in 2017
You can join the 300 bars across Asia stirring it up for charity.
Vegan cocktailian and Bulleit global brand ambassador shares his recipe for a vegan-friendly bourbon drink.
This is a sour made with the German bar consultant's preferred method of treating chickpea water (aquafaba).
May 3, 2017
Vegan cocktails: Papa Popeye by Jack Wareing
A cocktail for vegans with spinach, olives and aquafaba for texture, by the former Dandelyan bartender.
Making cocktails for your vegan customers isn't just about skipping the egg whites in a sour, or milk in your White Russians, discovers the DRiNK Magazine columnist and bar consultant.
May 2, 2017
Banana Alexander by Yao Lu
B-a-n-a-n-a-s.
Our editors pick the best of the web’s booze writing. This week: a new rum player from Mauritius, how to not make killer cocktails, and more.
Teeling Spirit of Dublin Irish Poitin.
April 27, 2017
Coming soon: A cocktail week in Seoul
September 11 to 17 – here's how you can get involved.
April 26, 2017
Charlie Parker’s: Centennial Park
Taking their inspiration from an eastern suburb park in Sydney, Sam Egerton and Toby Marshall distil plants into this cocktail.
April 26, 2017
In this Sydney basement, these bartenders distill flavours of Australia into the glass
Charlie Parker's is dedicated to Australian produce and a culinary approach to flavour.
April 25, 2017
Angus Winchester’s new bar pops up at Quinary
Preview New York newcomer The Embassy from May 15 to 17 in Hong Kong.
April 24, 2017
Now read this: French press cocktails, tequila sells well in UK, and citrus-free bartending
Our editors pick the best of the web’s booze writing.
Announced last night, the city's top girl talents swept up the Awards' individual prizes.
Roasted coconuts at Quan Ut Ut, Ho Chi Minh City.
June, Lan Kwai Fong. Get in line.
April 20, 2017
At this bar in Seoul, a drinks program that’s colourless
Co-owner Kevin Chang on White Bar, Seoul’s first spot dedicated to clear spirits.
April 18, 2017
Zee says: Guest bartending, not guess bartending
The industry expert and guest-bartender-many-times-over schools us on the good, the bad and the ugly of guest shifts.
April 18, 2017
The Bar Awards Singapore is coming soon
Nominations begin May 1.
Our editors pick the best of the web’s booze writing. This week: a winery in the city, the many types of hops, Moutai edges out Diageo, how to treat bartenders, and more.
Moody Tongue Smoked Applewood Gold.
April 13, 2017
Ueno, Nick, Colin, Janz and Neung are opening a bar
With drinks serving from mid-May, a new bartender supergroup has picked Bangkok for its first venture.
Hint: His game plan embraced the competition.
April 10, 2017
SEA Brew is moving to Ho Chi Minh City
The brewers conference will be held August 17 and 18 in one of the region's fastest growing craft beer cities.
Our editors pick the best of the web’s booze writing. This week: making better mezcal, Brewdog turns corporate, what makes Japanese whisky tick, and more.
April 7, 2017
Amaro fans, don’t miss this!
Win one of only 1,868 limited edition bottles of Don Salvatore Amaro Averna.
El Mar at Otto e Mezzo in Shanghai.
April 5, 2017
Nominations are now open for 2017’s Spirited Awards
Propose your favourite bars – or yourself – to win a prize at this year's Tales of the Cocktails awards.
Atlas stocks not just the world’s largest collection of gin, but has all the workings to make it one of the world’s best new openings dedicated to the category.
Get some sleep now. The Bar Awards Bangkok's just announced masterclasses and parties for April 21 to 24.
Our editors pick the best of the web’s booze writing. This week: the champagne of beer, a speakeasy with a 1,200-strong selection of rare, vintage spirits, and why supermarket wine is super.
Operation Dagger’s Cabbage Wine.
March 30, 2017
Want to start your own drinks brand? Read this first.
Spirits accelerator Distill Ventures uncorked a belly-full of business wisdom at this year’s Singapore Cocktail Festival with the help of three industry insiders.
March 29, 2017
The Bar Awards Bangkok announces its Top 10s
Here's your introduction to some of the city's best f&b personalities and venues.
March 27, 2017
Why Magnolia Room’s menu is a real winner
This subterranean Shanghai bar is up to scratch.
Our editors pick the best of the web’s booze writing. This week: mezcal made from chicken, wine made from singer Pink’s hands, and booze made in outer space.