Cocktail of the day
It's the anniversary of The Boston Tea Party
16 December 2019
Indulge with 18 of our festive favourites...
To produce a decent (i.e. distilled) gin requires a two stage process – first a base ‘neutral spirit’ is made and then this is flavoured by through
The cocktail scene here is great, says Nicole Sykes, the general manager at London's Satan's Whiskers. There are great cocktail bars in every neighbourhood
Cocktails are indulgent treats so it's fitting to garnish one treat with another. And whether they be candy, sweeties, confectionery, chews or chocolate
Bartenders' Choice Awards
This year marks the 10th anniversary of Bartenders' Choice Awards, an annual awards ceremony recognising and celebrating greatness in the Nordic hospitality
The following cocktail bars predominantly all lie within the city centre with many in walking distance of each other.
Duvel Triple Hop Citra
Each spring, from 2007 to 2016, Duvel released a special third hop edition of their Begium IPA with this dry-hopped Citra proving the clear favourite.
Deliciously silky, the Snowball cocktail was huge in the 1970s and is now enjoying a well-deserved renaissance. This champagne enhanced recipe is by yours
Adapted from a recipe created in 2019 by Ian Burrell, London, England.
Adapted from a 2015 recipe created by Aisha Sharpe, New York City, USA. For non-USA readers, a Tootsie Roll is chocolate-flavoured caramel candy that's
Adapted from a recipe created by Phil Ward at Mayahuel, New York City, USA.
Grapefruit Drop Crusta
Created in October 2019 by yours truly (Simon Difford) at the Clocktower, Rye, Sussex, England.
I've met exceptional people through bartending, says Mattia Pastori, the bartender behind Italy-based consultancy company Nonsolococktails.
December events for discerning drinkers
Our monthly listing of events, seminars and tastings which we consider of interest to discerning drinkers. Those events which are drinks industry specific
Robyn Cleveland, a career bartender and founding president of the Detroit Chapter of the USBG, fell in love with aquavit when he first tried it while in
Vecchia Romagna Tre Botti
A blend of brandies aged in three different types of cask: French oak barriques, large Slavonian oak casks and tonneaux previously used to age Italian
Tears of Jungle Bird
Adapted from a recipe by David Hans at Three X Co. Kuala Lumpur, Malaysia. David's original recipe calls for 10ml Giffard Caribbean Pineapple liqueur and
Honey & honey syrup
Honey predates sugar as a sweetener and is a delicious alternative to sugar to balance citrus acidity in sour cocktails, particularly when flavoursome
We're kind of the grandfather bar of Dundee in terms of we were the first ones there and we're still going, says Andy Keir, owner of Bruach, a cocktail
Bartenders' guide to foraging: Flowering quince
Not many know that the hard, yellow fruits of the flowering quince, a popular garden shrub, make a fragrant ingredient. This edible ornamental brings an
Some very unlikely candidates have won political office – despite dubious economics, ridiculous hairstyles and reckless campaigning. It seems the electorate
Jigger Beaker Glass Tour
Jigger Beaker Glass is back on tour and arrives in London on 21 January 2020. Sign up today.
Camus Port Cask Finish Cognac
The second limited edition of Camus' Port Cask Finish was released in September 2019 and this second edition was finished in casks previously used to age
Caperitif is an aromatised wine made by infusing Chenin Blanc and Muscat wines with Quinchona bark (quinine) and 34 other botanicals, many of which are
Black Corn & Oil
Adapted from a recipe created in 2019 by Uwe Christiansen at Heart of St. Pauli in Hamburg, Germany.