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.
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A hot punch based on the traditional Belgian Calibou.
Figs and thyme join tequila in the bag in this two-bottle drink.
Annual dram fest returns in November with rare bottles, masterclasses and a pop-up bar.
Yao Lu's cocktail, rich in Scandinavian flavours, is anything but flat.
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.
The classic cocktail, coloured in pool blue.
A cocktail with a shot of caffeine, by the former Death & Co New York bartender.
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.
Sohofama puts its focus on thinking local and cultivating its own ingredients.
Fifteen of the world’s top owner-operators talk survival.
Kavalan Solist Vinho Barrique wins world’s best single malt title at the World Whiskies Awards 2015.
Are these texturally compelling, sommelier-driven hipster wines worth the hyperbole?
Danish co-founder of cult craft beer brand Mikkeller on why he wants to open a bar in Nepal.
Topiary hopes it can grow to fill a niche in HK cocktail culture.
In this coupette, a mix of dessert flavours like Bailey's and Tia Maria.
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.
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.
Hong Kong’s first Caribbean-themed bar-restaurant opens on Hollywood Road.
Shanghai stalwart Lu Yao explains the thinking behind his latest opening.
A staple of the French bar explained care of Seamus Harris.
New York bartender Naren Young runs down a list of cocktail program need-to-knows.
A handsome, new split-level speakeasy has opened in Shanghai. Japanese bartender of Angel’s Share, New York, Shingo Gokan explains the concept.
Created at Ounce, Taipei, Gaz Regan reps el Ocho bar manager Aaron Feder’s scotch-based smoke bomb and says single malt cocktails are a category on the up.
Don’t be put off by using strong flavours, says Yao Lu, who re-works a classic sour with blue cheese.
Fine dining in the presence of modern art and Asian-inflected cocktails on Hollywood Road in Hong Kong.
Eddy Yang now has his own bar in Shanghai. What should we expect from one of China's most beloved bartenders? By Alexander Barlow. Photography Leo Liu.
Canadian bartender Jayce Kadyschuk, from Clive’s Classic Lounge in Victoria, Canada, pays homage to one of Colombia’s most famous exports. Not the one you might have thought.
With the World Cup in Brazil this summer the country’s national spirit is facing a golden scoring opportunity, reckons Phil Gomes. Here are eleven things every bartender needs to know about cachaça.
As a new season returns, DRiNK speaks to some of the biggest names behind the bar for their tips on how to come top.
Keeping up with Kelley Lee and the next evolution of the microbrewery she co-founded more than five years ago.
No citrus, no ice, no brands - a boundary-shifting new opening in London has overturned some of the most trusted conventions of the bar. DRiNK speaks to founder Ryan Chetiyawardana and asks, why?
Hong Kong joins Tokyo and Singapore on the World's 50 Best Bars list.
What does it mean to be a mindful bartender? In China to judge World Class, godfather of the bar Gary Regan explains.
Hotel bar conventions get turned on their heads at the W Hong Kong's WooBar.
Hong Kong's British and Chinese heritages come together in an old pawn shop.
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The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.