손님마저 질투할 매혹적인 칵테일을 만드는 비결은? 식물을 잘 키우는 손이다.
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Kino Soh กับเทคนิคการเทรนบาร์เทนเดอร์หญิงล้วนของเธอ เพื่อรับมือกับทุกสถานการณ์กวนๆ ณ บาร์สุดฮอตในสิงคโปร์.
런던의 Swift 바에서 개발한 칵테일로 진, 꽃, 오드비가 어우러진 향미에 안개꽃을 흩뿌린 가니쉬가 특징.
Dead Rabbit New York의 음료 총지배인은 라벤더 압생트와 히비스커스가 인퓨즈된 메스칼을 이용한 새로운 플라워 칵테일을 선보인다.
꽃 칵테일 주조의 장인들이 모인 Dandelyan에서는 홈메이드 베르무트를 이용한 스프리츠 칵테일을 선보인다.
จากสวนดอกไม้สู่แก้วค็อกเทล ส่วนผสมใหม่ที่นักดื่มต่างเรียกหา By Paul Mathew
Swift Bar ในลอนดอนได้เลือกใช้กลิ่นหอมบางจากดอกจิพซอฟฟิลาเพื่อเต็มเต็มกลิ่นของเหล้าจิน และ บรั่นดีผลไม้
บาร์ลึกลับในลอนดอนอย่าง Demon, Wise & Partners' แห่งนี้สร้างสรรค์ค็อกเทลจากดอกไม้ที่แม้ว่าจะเต็มไปด้วยขั้นตอนการเตรียมหลายขั้น แต่รับรองว่าคุ้มค่าทุกครั้งที่เสิร์ฟ
Beverage Director ประจำ Dead Rabbit บาร์ ในนิวยอร์คนำเสนอค็อกเทลหอมหวานในแบบฉบับของตัวเองด้วยการใช้แอบซินธ์กลิ่นลาเวนเดอร์ และ เมซคาลกลิ่นดอกชบา
หอมกลิ่นดอกไม้ในสไตล์ Spritz ตามแบบฉบับของผู้เชี่ยวชาญการใช้ดอกไม้ในค็อกเทลอย่าง Dandelyan
สองบาร์เทนเดอร์ และหนึ่งบาริสต้า ผู้วางรากฐานใหม่ในการทำเครื่องดื่มให้ดูสวยงามยิ่งขึ้น
Cross Yu has got your music covered all night long.
Bootleggers puts on a week to celebrate made-in-Thailand.
Jake Page beat ten other bartenders from Asia, Australia and NZ for the title.
With two new categories open to Asia bars and bartenders this year, check out who's in the running for our very own awards ahead of the ceremony in Shanghai on November 19.
These six bartenders will be going head to head at the regional finals in KL this weekend.
Meet the first ever champions of the bar scene in the Malaysian capital.
A new wave of brewers are turning Vietnam’s second city into the region’s craft beer capital.
Yum Sing Bar resurrects a hotel joint from its hazy '70s to '90s heyday.
The field for the city’s first-ever Bar Awards narrows. Which of your favourites are still in the running?
Exceptional Gin & Tonic-drinking arrives in the Fragrant Harbour from October 18 to 21.
The week celebrating the OG of all cocktails comes to Asia in a bigger way in 2017.
After 20-odd years in the business, Aki Wang wants to secure a future for Taiwan’s young bartenders – and he sees it in the tea leaves.
The Malaysian owner of bars like Skullduggery and Birch adds agave-muscle to their staffing.
The boost pushes Singapore to third in bar count behind the US and UK.
From October 11 to 14, juniper reigns supreme.
We asked bartenders around the world their go-to tips for making drinks taste better. Here’s what they had to say.
The Bar Awards names its Top 10s in the Malaysian capital.
Asia bartenders in with a chance of being brand’s new global BA.
Their #90ForIndustry quest for wellness is spreading across the world.
The rising Seoul bartender riffs off the Irish Coffee with DaVinci Gourmet Intense Hazelnut and Lychee in the mix.
Watch the award-winning Korean bartender work his magic with DaVinci Gourmet.
Kuala Lumpur. October 21. Fastest worker wins.
The DRINK Cocktail Bar at FOO'D by Davide Oldani mixologist's winning entry for the inaugural Teisseire Asia Flavour Masters Regional Competition.
Mike Cheong nabs a trip to Copenhagen in October.
This year's Gin & Tonic extravaganza will travel to five cities in Asia.
Only the gin serious may apply.
Beefeater master distiller Desmond Payne discusses how juniper continues to be handpicked for gin in Italy.
With gin-making taking off in every corner of the planet, Jason Williams asks whether the category needs new definition – and proposes "native gins".
In the beginning was the Word... and the Word was equal parts gin, maraschino, Chartreuse and lime juice.
Our definitive recipe for The Last Word.
Callan Green and James Estes join forces with Melbourne graphic artist Bernard Caleo for new bar’s first menu.
The celebration of gin sweeps into KL from September 13-16.
The seven-day cocktail festival will feature international and regional names adding to the vibrancy of the Seoul scene.
The celebration of the original cocktail heads to the region this November.
Dusty hunting at the Yeo Buan Heng Liquor Store in Singapore.
The fresh face at Employees Only Singapore will join 10 winners from the region at the final in Ho Chi Minh City in October.
The celebration is coming to KL with public write-in, open until September 14. By Natasha Hong
The Islay gin makes the most of its natural habitat by foraging local botanicals to impart the flavour of the island, and shares it with the world.
The industry is finally waking up to the demands placed on physical and mental wellbeing, and The Bartenders Manifesto hopes to set the agenda for this brave new world.
Skinny's Lounge's Nick Haas has stopped drinking – and it's achievable, he says, if you have a team that has your back.
Royal Dinette drinksmith named this year's Bartender of the Year.
Iain Bell’s four simple steps for bartenders to feel (and work) better.
The Kuala Lumpur head mixologist at Marini's on 57 shares how he's also inspiring other bartenders to be fitter, happier.
In her own words, The Dandy Partnership's group beverage manager Symphony Loo, talks about the changes she's made to her lifestyle as a bartender.
The man behind Alice and Get All Right in Seoul talks about the latest java trend, drink-making in his city and the sophistication of DaVinci Gourmet.
These are the city's best of the best bartenders and bars, picked by their peers.
The Asia-based independent spirits distributor and bar collective has taken on a “significant minority” stake in Australia's Neat Spirits.
Seoul superstar Terry Kim pairs DaVinci Gourmet Intense Slow Cooked Caramel syrup with trendy cold brew coffee in this vegan take on the flip.
The veteran of the Malaysian cocktail community is talking about your generation.
Revenge for the owner of Shanghai's Union Trading Company is a drink served cold, with snow peas.
Week of events will end with a bang with winners crowned on Sunday. By Natasha Hong.
The DRiNK columnist on putting together your A-team before you cut the ribbon.
Craft brewing or daft brewing? You decide. By Jonathan White.
The standard-bearer for the London Dry.
A French take on gin from a 100-year-old recipe.
A traditional Vietnamese spirit that recalls cherry brandy.
Epic Shanghai owner-bartender's creamy cocktail uses lychee and osmanthus in the mix – only because it works in the drink.
Fresh off her latest book, Cork Dork, the journalist-turned-sommelier talks about chewing dirt, maniacal somms and why people don’t know how to taste.
Adam Hannett's interpretation of the Octomore 10, with even more peat than the record-breaking first bottling.
Bruichladdich's new master distiller's take on the heavily peated Port Charlotte.
Adam Hannett's rendition of Bruichladdich's unpeated expression.
The time is right for the second coming of Bruichladdich's ten-year-old age statement whiskies.
Two bartenders and a barista lay down the foundations for a new way to pretty up drinks.
The Tailor Group bartender's signature drink with tropical island leanings.
From Above the Globe in Shanghai, a cocktail named for an adaption of Shakespeare's Macbeth.
You wait years for Eddy Yang to open another venue and then two, wait, three, come along at once.
Save the dates for August 14 to 20 – there'll be parties and guest shifts galore.
Our editors pick the best of the web’s booze writing. This week: food court bars, Sicilian winemakers versus the rural mafia, spontaneously fermenting beers in Austin, and more.
After the closure of two scene-setting bars in Singapore, the DRiNK columnist ponders the recipe for long-term success for your bar.
A genuine owner-distilled gin from Finland.
An overproof rum replacing the brand’s Original Dark that’s just as explosive.
Celebrity distiller Jared Brown’s interpretation on the London dry.
A German gin with 47 ingredients, some found only in the Black Forest.
The Macallan's signature sherry influences with a kiss of bourbon wood.
A rich whisky that combines European and American sherry-seasoned oak.
With three distinct expressions bottled at 12 years old, The Macallan provides a masterclass in wood management and a refined taste of how different oak influences final flavour.
European and American sherry oak come together in a complex and enjoyable dram.
Macallan's answer to the g&t is refreshing with a bite of sherry.
Versatile liqueur for your bar's tiki range, premium spirits and more.
A wheat-based gin that blends eastern and western flavours in the bottle.
Which of your favourites are in the running for a Bar Awards prize in August?
What is it? Buffalo Trace is the oldest continuously operating distillery in America – it even remained open through Prohibition for “medicinal purposes” – and it is home to some of the finest bourbons found on the market, from Stagg Jr to Pappy Van Winkle. This is made from the lower rye of the distillery’s […]
What is it? Scotch has been built on economic cycles and there’s no doubt we are currently in one with more distilleries requesting planning permission or coming online. Aultmore, though, was built back in the blending boom of the 1890s along with Balvenie, Longmorn and Glen Moray. Founded in 1895, Aultmore’s history really started in […]
What is it? Here is an interesting fact: the biggest selling whisky in the world is not scotch, American, Irish or Japanese – it is Indian. While we have to be cautious as not all of the country’s whisky conforms to the EU definition, thanks to Amrut and Paul John producing single malt to EU law, […]
What is it? The latest member of the Chivas family is their most transparent release to date. It’s made with single malts from five Speyside distilleries – Longmorn, Strathisla, Allt A’Bhainne, Braeval and Tormore – as a tribute to the five men to hold the title of Chivas master blender – Charles Howard, Charles Julian, Allan […]
The region one-ups its performance from last year's Tales of the Cocktail awards.
By Natasha Hong. What is it? Spanish for “miracle”, Milagro’s Mexico City-bred founders Danny Schneeweiss and Moy Guindi partnered with a former big brand distiller, Pedro Juarez, and gave him free rein to realise his vision for tequila. In the entry-level Joven, this translates into a liquid with a powerful nose of black olive brine, […]
By Dan Bignold. What is it? Two new labels, representing a major tweak to the Diplomatico “Tradition” range. Where you used to find Reserva, now arrives Mantuano (the former Anejo expression has not been replaced); and where you used to have Blanco Reserve, the Venezuelan distillery now serves up Planas. It’s a savvy move. The bottle […]
A high-altitude distilled gin that features both Bolivia and the mountain range in South America.