Elliot Faber of Sake Central launches Kanpai To Love to help Hong Kong’s hospitality industry.
From a generational shift in leadership to an intensifying search for authenticity, we ask a Japan-based sake sommelier and writer Yulia Ezhikova to share her insights into the key forces that will influence sake in 2021.
Gin, sake, sherry and sherry make the base of this botanical cocktail.
James Bond might have sent the gin category into a tailspin with the vodka martini, but the Vesper is his saving grace.
Spring water, vacuum distillation and experiments in cask ageing mean this distillery is giving soju an altogether better name.
Elliot Faber, beverage director for Ronin and Yardbird, explains Japan’s lesser understood spirit.
Job's Tears goes tropical in this long drink at Hakkasan Shanghai by the restaurant group's Asia bars manager.
A Chinese breakfast staple reimagined as a late night libation.
In this rocks glass, a potently savoury mix of volcanic black salt with aged sake, pisco and more.
Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.
