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Recipes

Congee by Jiang Yifu

A Chinese breakfast staple reimagined as a late night libation.
People

People: Leo Robitschek

The Nomad and Eleven Madison Park head bartender schools us on asking questions, collaborations and the misuse of tools. By Jonathan White.
Recipes

Caperitif by Luke Whearty

The Operation Dagger and Outrage of Modesty barman taps on African produce for this long drink.
Recipes

The Gypsy Queen

The Russian Tea Room original, and possible variations on the vodka cocktail.
Features

How to make umami cocktails

Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
Recipes

Mist by Nick Wu

The Taipei bar owner's simple vodka drink, with a twist of marigold.
Products

Cognac: H by Hine

Fine Champagne cognac designed for the speed rail.
Recipes

Dairy Cocktails: Crystal Ramos Gin Fizz

Gibson Singapore's Aki Eguchi weaves together the Clarified Milk Punch and Ramos Gin Fizz in this complex, but deeply rewarding cocktail.
Recipes

VEA: Salted Negroni

A negroni from a bar that gets its inspiration from kitchen.
People

Interview: James Watt

Fresh off opening a Hong Kong brewpub and releasing a book on business (not beer), Brewdog co-founder James Watt tells Dan Bignold about breaking America, ice distillation and making yourself heard.
Recipes

Skinny Drinks: Bamboo

A sherry and vermouth-based classic that packs less than 100 calories in a glass.
People

People: Tomas Estes

Founder of Ocho tequila, tequila ambassador and the man credited with introducing the spirit to Europe, Tomas Estes discusses the issues facing the category right now. By Jonathan White.
Recipes

Charro Negro

A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
Features

Get to know: Charro Negro

A pitch-black, vegetal bucking bronco of a drink that impresses and refreshes.
Features

5 ways to smoke your cocktails

If you want cocktails with smoky flavours, there’s nothing better than the real thing. By Paul Mathew.
Recipes

Smoked Cocktails: Smoked ice

A how-to on creating smoked ice – your gateway tool to adding a whiff of wood in your cocktails.
Features

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.
Features

How to taste wine?

Colour, smell and taste reveal much about a wine, says Ned Goodwin.
Features

10 tips to fight fake labels

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

Inspired by Ikea by Yao Lu

Yao Lu's cocktail, rich in Scandinavian flavours, is anything but flat.
Features

Wine and food

Either complementing or contrasting your wine with food (or food with wine) is the key to combining them.
Features

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.
Features

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.
Features

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.
Features

Orange wine: The new cool?

Are these texturally compelling, sommelier-driven hipster wines worth the hyperbole?
People

Interview: Mikkel Borg Bjergsø

Danish co-founder of cult craft beer brand Mikkeller on why he wants to open a bar in Nepal.
Features

11 things you need to know about sake

Considered the world's leading non-Japanese authority on sake, author of Sake Confidential John Gauntner introduces the essential must-knows of Japan’s national drink.
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