Nicaraguan rum brand, Flor de Caña, has announced the return of its Zero Waste Cocktail initiative, partnering with venues to produce cocktails made with ingredients derived from repurposed food scraps and leftovers.

Shelves packed with bartending books in the background of her Zoom meeting is a big giveaway of Gina Barbachano’s passion for making drinks. The other is her beaming smile.

Central banks are coming under increasing pressure to hike interest rates after inflation soared across the globe.

Bar food's blurred lines

20 September, 2021

Once upon a time pubs and bars were somewhere you went with the sole purpose of getting pissed and there wasn’t a knife and fork in sight, just a packet of dry roasted nuts.

In late 2020 the US Food & Drug Administration sent out a warning letter to Red Moon Herbs in Asheville, North Carolina, after it claimed its adaptogenic products were intended to mitigate, prevent, treat, diagnose or cure Covid-19.

Flor de Caña has launched a global initiative called ‘Zero Waste Month’ for July which invites eco-conscious bars, restaurants and consumers to reduce food waste.

Calvados brand Avallen has partnered with National Geographic Traveller Food to launch its new creative campaign designed to drive greater consideration of sustainability and environmental impact within the drinks sector.

A new initiative promises to transform shuttered British bars into click and collect food stores during the coronavirus crisis.

In the latest of our World's 50 Best Bars spin-off features, we delve into the world's best tequila bars. 

The Tax Free World Association’s World Exhibition in the famous French resort of Cannes opened today (Monday September 5). Christian Davis reports from Cannes. 

on 14 January, 2011

We’re stepping back in time to Britner’s Beers this month and it’s down the rocky road of beer and food matching we go. It seems just about every brewer – or brewery marketing dept – has had a bash at beer and food matching. Some attempts have been very successful and others have left diners with a nasty taste in their mouths......

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Comment

Tess Posthumus

Staffing crisis could open opportunities

The pandemic has thrown many challenges at bar owners over the past couple of years and the ones that survived the various lockdowns and restrictions deserve a pat on the back. However, while revenues are returning and bars are beginning to recruit once more, we’ve come up against a whole new set of problems, one of which is a global starring crisis.

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