The spirit that inspired a century-old diplomatic battle between two nations in South America explained, care of Seamus Harris.
latest posts
October 30, 2014
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.
October 17, 2014
Now Open: Rummin’ Tings, Hong Kong
Hong Kong’s first Caribbean-themed bar-restaurant opens on Hollywood Road.
October 10, 2014
Now Open: Union Trading Company, Shanghai
Shanghai stalwart Lu Yao explains the thinking behind his latest opening.
September 3, 2014
10 things every bartender needs to know about pastis
A staple of the French bar explained care of Seamus Harris.
August 10, 2014
The Chivas Masters China 2014 Episode 1
August 1, 2014
13 ways to create a world-class cocktail menu
New York bartender Naren Young runs down a list of cocktail program need-to-knows.
July 28, 2014
Now Open: Speak Low, Shanghai
A handsome, new split-level speakeasy has opened in Shanghai. Japanese bartender of Angel’s Share, New York, Shingo Gokan explains the concept.
July 24, 2014
Third Night in Taipei by Aaron Feder
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.
July 23, 2014
The Blue Bell Boy by Yao Lu
Don’t be put off by using strong flavours, says Yao Lu, who re-works a classic sour with blue cheese.
July 15, 2014
Now Open: Bibo, Hong Kong
Fine dining in the presence of modern art and Asian-inflected cocktails on Hollywood Road in Hong Kong.
July 7, 2014
Now Open: Tailor Bar, Shanghai
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.
July 3, 2014
Coffee & Cigarettes by Jayce Kadyschuk
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.
March 25, 2014
33 ways to win a cocktail competition
As a new season returns, DRiNK speaks to some of the biggest names behind the bar for their tips on how to come top.
March 14, 2014
Ginger Head cocktail
January 27, 2014
Boxing Cat Brewery’s Kelley Lee talks brews and business
Keeping up with Kelley Lee and the next evolution of the microbrewery she co-founded more than five years ago.
January 22, 2014
Now Open: White Lyan, London
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?
October 11, 2013
Hong Kong debuts in World’s 50 Best Bars Awards
Hong Kong joins Tokyo and Singapore on the World's 50 Best Bars list.
September 17, 2013
People: Gary Regan
What does it mean to be a mindful bartender? In China to judge World Class, godfather of the bar Gary Regan explains.
June 23, 2013
The Bullfighter
April 8, 2013
Issue 24 Cover Shoot
November 19, 2012
Now Open: WooBar, Hong Kong
Hotel bar conventions get turned on their heads at the W Hong Kong's WooBar.
November 5, 2012
Now Open: The Pawn, Hong Kong
Hong Kong's British and Chinese heritages come together in an old pawn shop.
November 1, 2001
레시피: Campo de’ Fiori
런던의 지하 바, Demon, Wise & Partners에서 개발한 꽃을 이용한 칵테일. 사전 준비가 필요하지만 시각적으로 매우 인상적인 칵테일.
October 21, 2001
Campo de’ Fiori by Demon, Wise & Partners
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.