Conceptualised by industry stalwarts Vikram Achanta, Minakshi Singh, and Yangdup Lama, India Bartender Show’s Bar Summit will be held on 25-26 February 2026 at Le Méridien, Gurgaon.  “India Bartender Show is an important platform as it fills a gap in the current beverage industry. Last year proved how ready Indian bartending is for a wider stage, so this year we are widening the…

Originally from South Korea, Jang moved to Singapore in 2015 where he joined Jigger & Pony as a bartender two years later and has since worked across several of the group’s venues. In 2024 Jang was made creative director of the Jigger & Pony Group, and was recently crowned the Altos Bartenders’ Bartender as part of The World’s 50 Best Bars awards for…

On 26 November, Swift Soho will enter its tenth year, as the new menu builds on years of research and creativity.  “Having helped guide Swift through the past nine years, I’m acutely aware of its evolution. This menu has been created to both celebrate our heritage, our dedication to a distinctly London style of classic cocktail full of fresh, homemade ingredients, our love…

Bringing experience from some of The World’s 50 Best Bars such as London’s The Connaught and Scarfes Bar, Maiorano is joined by assistant bar manager Ian Lui and senior bartender Cynthia Wong. Lui joins the team from Rosewood Bangkok, with Wong joining from OBE Bar, based at fine wine and dining members club, Club Bâtard Hong Kong, having previously worked at Scarfes.

The awards, which are judged by 13 international drinks journalists from across the US, UK and South Africa, aim to highlight inspiring stories of bartenders and barbacks in NYC. From more than 100 entries, 13 bartenders and 13 barbacks were selected as finalists. Each entry shared a personal story about their journey into the bar world and the challenges they have overcome. “These finalists represent…

The new menu replicates a treasure map and features 18 cocktails divided into five categories based on flavour and texture including; Foamy Clouds, Lake Tropics, Fruity Falls, Mineral Point and Spice Current. “The new cocktail program reflects the bar’s philosophy: to balance modern mixology with classic craftsmanship. Techniques such as fat washing, milk clarifications, rapid infusions, and barrel aging are used thoughtfully,” said founder Tess…

My first experience of the Middle East came in 2002, when I spent a short time in Beirut. The city had a thriving nightlife and flair bartending culture, but outside Lebanon, little was known about it. This was before social media, when information moved slowly – even if the Middle East’s hospitality was developing, no one was documenting it.  Fast-forward to Dubai in 2006 –…