Hong Kong auction beats previous record for a standard bottle of Scottish whisky.
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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.
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.
The London Essence Co draws on specialist flavour extraction know-how to deliver a new range of premium mixers.
Infamous New York bar PDT finds a home in the Landmark Mandarin Oriental hotel.
A modern martini utilising otherwise wasted pineapple pulp.
A waste combating coconut concoction.
This cocktail uses otherwise wasted pineapple core for juice and its garnish.
A rum-based cocktail using housemade tepache.
Hong Kong’s unofficial council of sustainable bartenders use one pineapple’s waste four ways.
Category-changing tequila sold in one of the biggest alcohol deals in history.
Sour and salty, the gose is a sharp choice for satisfying on-trend drinkers looking for something different.
From Nathan Shearer, previously of London’s Callooh Callay and Swift.
The German gin names its New Asia Pacific brand ambassador.
Which of your favourites are in for a chance at The Bar Awards in February?
Co-owner Colin Chia tells us more about the speakeasy's return.
Trying to organise one of the drink universe's most free-spirited categories.
The Rum Ambassador considers how the sugar cane category can clear a path to transparency.
Overlooked overseas, the Cuba Libre remains respected in its homeland and has a history that warrants more respect globally.
A liberating mix of rum, Coca-Cola and just the right amount of lime.
World Class UK 2016's representative draws inspiration from the Freedom Tower in Miami for this frothy cocktail with bee pollen.
Scout London's owner pairs honey wine with shiso and gin.
The cutting edge London bar batches a cocktail with peaty whisky and honey.
Drambuie USA's brand ambassador's cilantro-syrup creation for Tales of the Cocktail 2017.
Bees produce a veritable larder of ingredients for the cocktail bartender. Paul Mathew looks at how these can be drawn upon to add aroma, flavour and texture to make your creations buzz.
The Walrus Room London's bartender turns out an effervescent and floral cocktail of mead, gin and citrus.
Eric Stephenson pays homage to this award-winning classic.
Indra Kantono gives DRiNK a first look of the group's newest venture.
Bangkok goes Brooklyn with this neighbourhood-style cocktail bar.
The Cannery's bartender builds on the cheese tea cocktail with flavours of chai-infused rum, sherry, orgeat and cream cheese.
A head of parmesan foam adds umami to orange mate tea and gin in the Union Trading Company bartender's take on the cheese tea beverage.
For her boozy riff on the cheese tea cocktail, Chic Tail's Sunny Xiao balances passion fruit syrup with a crown of cream cheese foam.
China's favourite beverage gets boozy.
Named for legendary samurai Honda Tadakatsu, this shiso-flavoured take on the gin classic features a touch of clay for mouthfeel.
Arcadius Rybak's new menu tells stories of female and male warriors through Japanese flavour.
Rich musang king durians add a funky aroma atop a cocktail of rum, Campari and sweet vermouth at Kuala Lumpur's Shelley Yu's.
Christmas meets the odorous fruit in this cocktail by Crackerjack's head bartender.
Happy Paradise's head bartender infuses durian into this riff of the tiki classic.
We speak to four bartenders on how they've wrestled the rank, dank, funky fruit into their drinks (and live to tell the tale).
The Strangers Club is an American intervention in Panama making love not war. By Dan Bignold.
These are the cocktail, bar and industry trends that these 21 industry experts are looking forward to seeing in 2018.
The French liqueur brand is putting the Thai industry’s tattoos under the spotlight.
24 industry experts get real about the bar industry details they hope don’t follow us into 2018.
More bad news before Christmas.
Who won big for the region in the last 12 months?
But the five heavenly (bar) kings will be back.
The sips we swooned over in the last 12 months. Same again, bartender!
To kick off our review of the year just passed, we start with a look back at another envelope-pushing 12 months of news, events and conversation for Asia’s drinkers and drinksmiths.
A look back at the biggest and best openings from the region in the last 12 months.
Carefully curating what you craft you have on draught is daft it you're not taking care of the product you're pouring.
지금 따르고 있는 생맥주에 신경 쓰지 않으면서 통에 든 크래프트 비어를 정성스럽게 선별해 소개하는 것은 바보짓이다.
เลือกคราฟท์เบียร์ให้ดีแค่ไหนมาเสิร์ฟ ก็ไม่มีประโยชน์อีกต่อไปหากคุณไม่ดูแลสิ่งที่คุณกำลังจะเสิร์ฟนั้นให้ดีที่สุด
Asia got busy with Old Fashioned Week this year – here are seven recipes to help you re-live the celebration.
John Nugent's giving Miracle its first appearance here in Asia.
A sweet and sour version from E.P.I.C in Shanghai that brightens up the iconic Old Fashioned.
From the owner of Hong Kong’s Honi Honi Tiki Cocktail Lounge comes this very cherry version of the classic drink built around the aromatic Rhum JM agricole.
A highly aromatic performer from Lobster Bar & Grill at the Island Shangri-La Hong Kong.
Indulge Experimental Bistro’s creative lead Mr Aki Wang showcases his love for local produce as he brings Taiwanese tea and honey to the fore in this Old Fashioned twist.
Spice, banana and chocolate play perfect partners with the tropical and chocolate notes in the rum in this Old Fashioned excursion created at Prisma, Boracay.
Singapore’s Flagship reckons they know exactly what pairs with rum, lighting up this rich tobacco and cacao-backed sipper with some extra smoke from an Islay whisky spray.
Translating to “cheeky monkey”, here’s a Med-leaning take on the American favourite.
Voting begins now and ends December 31.
The Shanghai bartender weaves DaVinci Gourmet Intense Cherry Blossom into a cocktail perfumed with Japanese flavours.
The 2016 Cointreau Queens China winner Moe shows you how.
East Imperial Gin Jubilee 2017 comes to a close with the crowning of the region's best cocktail.
The Best Gin & Tonic Singapore winner's recipe adds a uniquely flavoured Korean berry to the mix.
Five gin specialists debate the best way to make a G&T.
Thursday, November 30, four bars. Drinks are on us.
The New York bar will be making its presence at The Landmark Mandarin Oriental permanent.
The week of festivities goes down from November 27 to December 3.
Drawing inspiration from fruits of the season, the Auckland Best Gin & Tonic winner rounds out apricots and oranges with amontillado sherry.
Shanghai's first Best Gin & Tonic winner takes his G&T into herbaceous territory with the addition of sage.
The Best Gin & Tonic Hong Kong winner from Blue Bar at the Four Seasons makes a refreshing drink that aims to relax the senses.
The Best Gin & Tonic Phnom Penh winner's recipe plays up flavours native to his city.
The Best Gin & Tonic Kuala Lumpur winner's recipe features warm spices with East Imperial Burma Tonic.
Meet the six bartenders competing to win this year's Asia's Best Gin & Tonic prize at the Gin Jubilee finale.
Made by some of the best bartenders in the city, these are designed for this year's East Imperial Gin Jubilee Singapore.
Mark Klingspon explains the fight for longevity and international recognition at one of Shanghai’s most successful bars.
Alternative straws, to serve cocktails with a conscience.
Native's Vijay Mudaliar on the small steps you can take to lessen your bar's impact on the environment.
Our second awards party in numbers, and photos from the night!
Check out the top Asian and Chinese bars, people and brands that lifted a silver shaker.
In China for the first time ever, the city will be sipping G&Ts from Nov 23 to 25.
Yugnes Susela is taking The Playful Eye for an eight-city romp around Asia.
Mezcal, tequila's more rustic hermano, is suddenly the cool kid in the sipping room. But with its surge, comes new regulations. We explain.
Joshua Ivanovic will represent the region at the global finals in Trinidad and Tobago next year.
Before Jay Khan's love letter to agave opens in end-November, he tells us more about his plans for giving the city its first tequila and mezcal-serious bar.
Dandelyan, the masters of using blossoms in a cocktail offers up their take on the spritz with a house-made vermouth.
Dead Rabbit New York's beverage director tackles the floral cocktail with a lavender absinthe and hibiscus-infused mezcal.
The London basement bar's take on a cocktail with flowers requires a bit of prep, but looks impressive when served.
The London bar complements the notes of gin, florals and eau de vie with a sprig of baby's breath in the glass.
Getting green-fingered is the key to making drinks that have consumers green with envy.
Kino Soh discusses how she's arming her team of lady bartenders to handle tricky situations at the Singapore spot.
12 บาร์เทนเดอร์ชั้นนำจากทั่วเอเชียร่วมแชร์เทคนิควิธีการสั่งค็อกเทลนอกเมนูอย่างมีศิลปะ และหากสั่งแล้วไม่ตรงตามที่คิดจะคืนยังไงให้ไม่น่าเกลียด รวมถึงสัญญาณบอกว่าทำไมบางครั้งคุณเอง ก็ไม่ควรสั่งนอกเมนูตั้งแต่แรก.
12 top bartenders from around the Asia discuss how to nail ordering an off-the-menu drink, how to return it nicely if it's not to taste, and why you should sometimes maybe skip ordering one in the first place.
Kino Soh는 싱가포르 지점에서 다루기 힘든 갈등 상황에 대처하기 위해 어떻게 여성 바텐더 팀을 교육하고 이끄는지 소개한다.
아시아 최고 바텐더 12명은 메뉴에 없는 칵테일 주문법과 멋지게 돌려보내는 법, 그리고 왜 때로는 비스포크 칵테일을 주문하지 말아야 하는지, 그 이유를 알려준다.