Find out who, what, where and when this month.
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DRiNK’s day-by-day rundown of all* the guest shifts and masterclasses at this year’s SGCF.
The former head bartender of The American Bar came to Singapore and Hong Kong to refresh revellers with a lighter style of mixed drink.
May 11, 2018
Jerez Highball by Erik Lorincz
Served at the first Asia's 50 Best Bars ceremony, the legendary bartender opens the palate with refreshing and savoury notes.
May 11, 2018
Paradise City by Erik Lorincz
The celebrated barman pairs The London Essence Company's lightly spicy ginger ale with whiffs of smoke and calvados.
May 11, 2018
Latina by Erik Lorincz
Tonic water plays nice with mezcal in this creation by the American Bar at The Savoy's former head bartender.
Four of the region's biggest names shared thoughts on gender equality, changes in the industry and how Asia can move forward together.
Is the Instagrammable cocktail over? After a period of flamboyance and humour, minimalist drinks are now in vogue writes Paul Mathew.
May 7, 2018
That’s Life by The American Bar
The Savoy, London, serves this smoke-backed whisky cooler with a caper to cleanse the palate.
May 7, 2018
Whizz Kid by Jesse Vida
In this drink at BlackTail, New York, it’s the carefully engineered liquid – not a garnish – that does the talking.
May 7, 2018
Rye and Dry by Three Sheets
An apple-boosted, minimalist refresher from the London bar.
May 7, 2018
One Hit Wonder by Jillian Vose
A flavour-layered, but served-naked, rum sour from The Dead Rabbit in New York.
Manhattan bags the top spot for the second year in a row as Singapore leads with 12 entries, while the 2018 ranking also adds six new bars.
From foraging with shamans to multi-concept venues, drinking options are getting more diverse in the capital of the Philippines.
April 25, 2018
Recipe: The Breakfast Martini
A bitter-sweet breakfast tipple.
April 25, 2018
Get to know: The Breakfast Martini
A toast to the bitter orange. By Seamus Harris.
Check out which of your favourites are in for a chance at The Bar Awards in May.
April 20, 2018
Tequila Ocho Blanco Los Nopales
This year's Ocho Rancho Unico gives this tequila a refreshing green punch.
April 20, 2018
Glendalough 13 Year Old Mizunara Cask Whiskey
The world's only Irish whiskey finished in Japanese mizunara oak.
April 20, 2018
Mancino Sakura Vermouth
Mancino's seasonal sakura vermouth returns for it's second cherry blossom season.
April 20, 2018
Shelf Life: April
DRiNK's monthly product round-up of new bottles in Asia.
Spring water, vacuum distillation and experiments in cask ageing mean this distillery is giving soju an altogether better name.
Minimal decor and simple but tasty drinks is the name of the game at Fancy.
April 18, 2018
Elderflower by Sin Kim Shin
A drink that hits floral, sweet, spicy and umami notes all at once.
April 16, 2018
Miso Caliente by Yao Lu
The recipe behind one of Union Trading Co Shanghai's best sellers.
Elliot Faber, beverage director for Ronin and Yardbird, explains Japan’s lesser understood spirit.
April 16, 2018
Behind the recipe: Yao Lu’s Miso Caliente
One of the best sellers at the Union Trading Co was born out of a joke.
April 14, 2018
#50BestTalks details revealed
Join some of Asia’s leading bartenders as they discuss Asia taking on the world.
Discovering the home of Diplomático and its unique distillery through the eyes of some of Asia’s best bartenders.
April 10, 2018
3 บาร์เทนเดอร์เอเชีย Peter Chua ณิกษ์ อนุมานราชธน และ Imelda Ng ร่วมทริปกับ Diplomatico ไกลถึงเวเนซุเอล่า
เปิดโลกและโรงกลั่นอันเป็นเอกลักษณ์ของ Diplomatico ผ่านประสบการณ์ของ 3 บาร์เทนเดอร์แถวหน้าของเอเชีย
This “reduced concept bar” has cleared its back bar of bottles, and lets the drinks speak for themselves.
April 9, 2018
Morning Glory by Rene Soffner
"A super-relaxed late Sunday morning breakfast vibe" from the owner of The Black Dog Temperance Society in Frankfurt.
April 6, 2018
Guest bartenders in Asia this April
Find out who’s on shift where this month.
April 3, 2018
레시피: Banacca by Adam Bursik
싱가포르 샹그릴라 호텔 Origin bar매니저의 혼합은 간단하진 않지만, 정말 맛있는 레시피. 데킬라 베이스에 발효한 열대 바나나와 초콜렛 비터스가 환상적으로 어우러진 칵테일.
April 3, 2018
레시피: Sleeping Dictionary by Osmund Bernard
쿠알라룸푸르 Kenshin의 공동 설립자가 개발한 과일 맛과 쓴맛의 조화, 파이앤플 껍질의 풍미를 예찬하는 칵테일. Osmund Bernard가 파인애플 껍질로 42일 동안 정성 들여 만든 파인애플 와인은 기다릴만한 가치가 있다.
April 3, 2018
레시피: Taro Fizz by Tom Egerton
홍콩 Potato Head 바 매니저의 두 가지 진과 발효한 타로, 카다몬 리큐어로 맛을 낸 복합적인 풍미의 진 듀엣.
April 3, 2018
당신의 바에서 발효에 성공하기 위한 11가지 팁
아시아 칵테일에서 발효가 유행하면서 새로운 조합의 신선한 칵테일이 탄생하고 있다.
April 2, 2018
Get to know: Gin and Milk
An icky oddity by modern standards was once a staple of Victorian breakfasts.
April 2, 2018
Recipe: Gin and Milk
How to make the once popular Victorian breakfast drink.
March 29, 2018
레시피: Mead by Jay Khan
홍콩 바 Coa의 오너인 Jay Khan은 꿀 발효 음료를 만드는 간단한 방법을 소개한다.
Rule comes into effect on April 1 in order to formalise industry blending standards.
March 26, 2018
Two days of Agave Love come to Kuala Lumpur
Last chance to book your place at Phil Bayly’s celebration of Mexican spirits, a
Tell the world: Public voting begins today and ends April 8.
March 23, 2018
Seedlip Spice 94
An aromatic and spiced distilled non-alcoholic spirit.
March 23, 2018
Foursquare Zinfandel Cask Blend Rum
Rum with a fruity zinfandel kick.
March 23, 2018
Luxardo Sour Cherry Gin
Delicious London dry gin, infused with marasca cherry juice.
March 23, 2018
Shelf Life: March
Our new product round-up is back – and is now being served up monthly.
Local Heroes: the owner of Hong Kong bar empire Tastings Group tells Holly Graham the secrets to her success.
March 20, 2018
Get to know: The Penicillin
A whisky and ginger panacea that’s a marvel of modern mixology.
March 20, 2018
Recipe: The Penicillin
How to make the perfect Penicillin.
International and local bartenders take on a big challenge for a good cause.
March 13, 2018
“No garnish, no bullshit”– Angus Zou re-thinks cocktail service, plus two other Taipei openings
Best new bars in Taipei: Draft Land, Believer, and a bartender dream team at AHA Saloon.
March 9, 2018
Meadow by Rusty Cerven
A refreshing breath of Asian-scented air, served in the Members’ Lounge at 1880 members club in Singapore.
Head bartender Rusty Cerven explains how 1880 has just added some tricks up its sleeve with the opening of The Double.
March 9, 2018
Matador by Rusty Cerven
1880's sweetened and spiced tequila sipper with bee-extracted bravado.
March 8, 2018
Get to know: Absinthe Classics
Few spirits can claim as chequered a history as absinthe. Escaping persecution in Europe, discover how the green fairy found a spiritual home in New Orleans.
March 8, 2018
Recipe: Sazerac
A silky sazerac using both rye and cognac.
March 8, 2018
Recipe: Absinthe Suissesse
A creamy absinthe classic.
March 8, 2018
Recipe: Absinthe Frappe
A classic yet simple absinthe cocktail.
March 6, 2018
Wellington Tea Punch by Lorenzo Antinori
A take on the rum sour that pays homage to Hong Kong.
Lorenzo Antinori, head bartender at Charles H, Seoul, shares the inspiration that created his liquid homage to Hong Kong.
Seamus Harris recalls a bittersweet legacy of Empire.
The Lion City sipper has stood the test of time to become Asia’s cocktail.
March 2, 2018
Get to know: The Boulevardier and the Old Pal
Lost Variations of the Lost Generation.
March 2, 2018
Recipe: Boulevardier
How to build the perfect boulevardier.
March 2, 2018
Recipe: Old Pal
How to make the perfect Old Pal.
February 28, 2018
Here’s what to recommend your next guest weighing up their usual g&t
Looking beyond the classic g&t, with London Essence Co’s signature distillate-accented mixers.
February 26, 2018
The DRiNK Magazine Face: Faye Chen
The former bar manager of Speak Low in Shanghai, and winner of Bacardi Legacy China in 2015, has packed her bags for a new adventure: her own bar in New York.
February 25, 2018
The winners of The Bar Awards Bangkok 2018 are…
Big wins go to The Bamboo Bar at the Mandarin Oriental, Eat Me and Rabbit Hole at the second edition of The Bar Awards in the Thai capital.
Two friends, two motorbikes, and an 800km journey across India to sling drinks at the Magnetic Fields music festival.
February 21, 2018
Asia’s 50 Best Bars inaugural ceremony to be held in Singapore at the start of city’s Cocktail Festival
Find out who has made the list this May, then dive straight into Singapore Cocktail Festival.
February 20, 2018
Penang welcomes two new speakeasies
Penang isn’t letting KL take all the plaudits when it comes to Malaysia’s cocktail scene, with newcomers Out of Nowhere and Golden Shower joining the ranks.
February 19, 2018
The Bar Awards Bangkok announces its Top 4s for 2018
Bangkok has narrowed down its Top 4s. Which of your favourites are still standing?
New Zealand’s Ray Letoa triumphed at the 2018 Angostura Global Cocktail Competition in Trinidad, taking home 10,000 USD. Here’s how.
February 15, 2018
La Perla by Jacques Bezuidenhout
A cocktail that really uses the delicate dry flavours in manzanilla sherry to pair exceptionally well with tequila.
February 15, 2018
PX Flip by Timo Janse
A modern classic from the famous Dutch speakeasy Door 74, where it is hugely popular during winter.
February 15, 2018
Beginning of the End by Paul Mathew
A recipe based on the Fin de Siècle (“End of the Century”) cocktail from the 1890s, but with the rum replacing gin and sherry in place of bitters.
February 15, 2018
London Calling by Chris Jepson
One of Milk & Honey's longest-standing recipes on the list, and a testament to quite how good simple cocktails with sherry can be.
February 15, 2018
Fino Noir by Yanni Kehagiaras
A light and palate cleansing cocktail created to pair with a meal.
February 15, 2018
Sherry’s once classic status in cocktails is back
An ingredient on a comeback, sherry’s many faces means it can be cast as a low-alcohol cocktail base, an alternative to vermouth, or even as a replacement for bitters.
February 13, 2018
How often should a bar have a nip and tuck?
We ask Quinary owner and bartending legend Antonio Lai how often bars should get refreshed.
February 12, 2018
Recipe: Mojito
How to make a Cuban Mojito.
February 12, 2018
Get to know: Mojito
Rum-runners created Cuba's most famous cocktail, but revolutionaries forced it to travel.
The speed tiki cocktail contest is making its debut in Hong Kong – spaces still available.
February 7, 2018
Dalmore sets new record for most expensive bottle of Scotch
Hong Kong auction beats previous record for a standard bottle of Scottish whisky.
February 6, 2018
Yeast is the unsung hero of bourbon
Wild Turkey’s Master Distiller Eddie Russell preaches the importance of yeast in bourbon production.
Shanghai’s The Nest got accused of an anti-lesbian hate crime, underwent trial by social media, and has come out the other side looking for a positive.
February 2, 2018
The Monsoon Perfume by Annemarie Sagoi
A refreshing combination of gin with locally grown basil, lime juice and tonic enhanced with a kampot pepper tincture.
Menaka in Siem Reap paves the way for Cambodian craft cocktails in the temple town.
January 31, 2018
How new mixers use distillation to enhance your gin and tonics
The London Essence Co draws on specialist flavour extraction know-how to deliver a new range of premium mixers.
January 30, 2018
Please Don’t Tell’s first international outpost opens in Hong Kong
Infamous New York bar PDT finds a home in the Landmark Mandarin Oriental hotel.
January 25, 2018
Pineapple Lemongrass Martini by Arcadius Rybak
A modern martini utilising otherwise wasted pineapple pulp.
January 25, 2018
Junk Boat Captain by Nickle Morris
A waste combating coconut concoction.
January 25, 2018
Bersama by Gagan Gurung
This cocktail uses otherwise wasted pineapple core for juice and its garnish.
January 25, 2018
The Hong Kong Holdup by Tom Egerton
A rum-based cocktail using housemade tepache.
January 25, 2018
These Hong Kong bartenders are making ingredients out of waste
Hong Kong’s unofficial council of sustainable bartenders use one pineapple’s waste four ways.
January 24, 2018
Deal! Bacardi grabs Patron
Category-changing tequila sold in one of the biggest alcohol deals in history.
January 23, 2018
Get to know gose, the rule-breaking German beer
Sour and salty, the gose is a sharp choice for satisfying on-trend drinkers looking for something different.
January 19, 2018
11 tips to run a high-quality, high-volume bar
From Nathan Shearer, previously of London’s Callooh Callay and Swift.
January 17, 2018
Arijit Bose leaves Monkey 47; Zac de Git joins
The German gin names its New Asia Pacific brand ambassador.