Who, what, where and when: all the details for the #SGCFBarAcademy talks during Singapore Cocktail Festival.
The InterContinental’s newest hotel bar strives to take the focus away from bartenders, giving guests the escapism that drinking once used to.
A sustainability friendly cocktail is based on the sugarloaf pineapple, designed to showcase some of the flavours and techniques found in Mexican cuisine.
Bangkok-based sustainability advocate Mark Lloyd shares the story behind his zero-waste Mohinga Martini, based on Myanmar’s breakfast staple.
A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
Industry experts share their hopes for 2019.
Vijay Mudaliar, co-owner of Native in Singapore, shares his cocktail tribute to local Peranakan people.
Community space Pocket re-uses ingredients and upcycles waste to push sustainability in Seoul.
Find out who, what, where and when this month.
A modern martini utilising otherwise wasted pineapple pulp.