Meet T25 Australia 2016’s Andrew Bennett

Andrew Bennett is a fourth generation bartender and co-owner of one of the most unique bars in Perth, The Classroom. We sat down with...

Thirsty Thursdays – Bistro du Vin Serves Up the Best Grower Champagnes

Bistro du Vin will be serving up the best grower Champagnes from France at its new event: Thirsty Thursdays. Every Thursday from August 1st to...

Tennent’s and Heverlee Win Medals at the 2016 Asia Beer Awards

Tennent’s 1885 Lager and Heverlee Witte beers have won bronze medals at the 2016 Asia Beer Awards in Singapore. 16 international experts tasted and judged...

Meet James Barker – 2016 Hong Kong & Macau World Class Bartender of the...

First of all, congratulations on being crowned 2016 Hong Kong & Macau World Class Bartender Of The Year. Tell us a little about the...

Chiswick at the Gallery Teams up with Archie Rose for a Gin-ful Gastronimic Experience

Chiswick at the Gallery has teamed up with Archie Rose Distillery Co. to create the ultimate gin cocktail pairing menu. Gin aficionados and foodies alike...

Canadian Club and the Return of Bad Sweater Day

Canadian Club has announced the return of the now annual Bad Sweater Day this June 24th 2016. Canadians love their sweaters ugly and their whiskies...

Absolut Stirs it Up with a Limited Edition Bottle

Added to the mix of the brand’s acclaimed series of limited edition bottles, Absolut releases Absolut Mix. The colourful bottles inspired by the six...

Negroni Week Inspo – Devender Sehgal’s 8 1/2 Negroni

Negroni Week is almost over! (Sigh). But we have another inspired Negroni for you to try. The 8 1/2 Negroni - as invented by Devender Sehgal...

Chinese Cuisine Meets Japanese Liquor at Lai Bun Fu

Hong Kong’s Colonial-style Chinese restaurant Lai Bun Fu has revealed a nine course Sake Pairing Menu, marrying nouvelle Cantonese cuisine with Japanese sake culture. The...

Meet Gareth Evans, Global Brand Ambassador for Absolut Elyx Vodka

What do you have planned for the next few months? The idea with Absolut now is to take what we’ve done in the US and...