This article first appeared in the Drinks International Global Bar Edition which can be read in full here What if I told you that cocktail culture, as we know it, with all the industry trimmings – guest shifts, takeovers, bar shows and brand collaborations – could all be gone within the next 20 years? What if consumers around the world just didn’t care anymore? If that sounds…

This article first appeared in the Drinks International Global Bar Edition which can be read in full here We are starting to prove that Africa can mix it on the global stage. Ghana, South Africa, Kenya and Egypt all have great outlets to visit and the energy and infrastructure of these scenes – and many more – is growing. Guest shift collaborations from 50 Best venues (1-100)…

The bar and dining room has been a regular in the World’s 50 Best Bars List and Asia’s 50 Best Restaurants over its tenure, offering itself as a ‘gastro-cocktail’ destination. Most recently, the bar placed 43rd on the 50 Best Bars list in 2021, under former head bartender Andrew Loudon. The bar said in an Instagram post: “It’s time to say goodbye…

Bar Snack describes itself as “a new iteration of the classic neighbourhood bar” with a focus on speed of service. The drinks list focuses on efficiency with tap cocktails, two frozen serves and a seasonal daiquiri available in a single serve, pitcher of ‘snaquiri’ size. “I never had the intention to create another bar concept but like any good hospitality professional, when the right opportunity…

Tayēr Studios is an extension of their brand that collaborates with other creative disciplines. This year’s collaboration is with Cream Projects, a creative studio and research practice that redefines how the use of computer generated imagery can be applied in the fields of design, film, fashion and music. The three cocktails created by the team at Tayēr + Elementary were each inspired by perfume accords,…

Three Families was created in partnership with three Sri Lankan families to combine traditional bitters methods with fruit distillates and extracts, using ingredients such as coriander seeds, rambutan, lemongrass, and peppercorns. “Bitters are an amazing category, and integral to the world of cocktails, but with some of these ingredients we found their applications to be much wider – we’ve had friends use them…

This article first appeared in the Drinks International Global Bar Edition which can be read in full here I’ve visited 107 countries and explored more than 1,100 cities. Everywhere I go the culinary experience is different, with people oriented to different tastes, flavours and cultural habits. This richness and diversity is what makes flavour my passion. And if you’re taking part in as many guest shifts as…