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Recipes

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.
Recipes

The Matchmaker by Boo Jing Heng

Tess Bar & Kitchen's head bartender incorporates Campari as an ice-cream in his version of the Negroni.
Recipes

The Classic Negroni

The perfect ratio for the bright orange Italian classic.
News

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.
Features

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.
Recipes

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.
Recipes

The Modern Cocktail

A vintage scotch-based cocktail with contemporary aspirations.
Features

No corkscrew? No worries

When it comes to getting millennials to drink wine, these folks have it in the can.
News

Trash Tiki is coming to Asia

Iain Griffiths and Kelsey Ramage’s “waste-free, punk pop-up” will be appearing in three cities.
Features

For alternatives to big Burgundy, look to these villages

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

Recipes

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.
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