The Ti’Punch Cup 2018 was a stunning sophomore effort from Rhum Clément. Laurence Marot wraps up all the action from a competition that’s got more and more bartenders talking about rhum agricole. 

Since founding La Distillerie de Paris with his brother, Nicolas Julhès has built a reputation for innovative and unorthodox distilling. Now, he’s aiming to bring cocktails into restaurants and cafés with no bartenders required.

The Shell is the Experimental Cocktail Club’s first foray into the emerging low alcohol cocktail scene. Experimental Group head bartender Maxime Potfer talks about this trailblazing Paris bar.

Little Red Door without Remy Savage would once have been unthinkable, but since November, the Paris institution has had to carry on without its great mixologist.

Bars in Lyon rival Paris for their sheer number and creativity. The bar scene in Lyon is filled with experienced and talented bartenders.

Luciole and Bar Louise are two new venues bringing high quality drinks to the Cognac region. Despite the inventive cocktail lists, customers are realizing the real hero at both bars is cognac itself.

Joseph Akhavan is known around Paris for two things: the extensive collection of rum at his bar, Mabel, and his dedication to the entire bar experience.

The Barproof Awards on September 25th will gather the Russian bar scene together at Estrada Theater in St. Petersburg.

L’Herbarium bar in Paris is the latest venue to bring together cocktails and perfume. It’s the brainchild of Oscar Quagliarini, who serves as both head bartender and master perfumer.

Stephen Martin has dedicated much of his career behind the bar to rediscovering the traditions and recipes of classic French bars.

Les Grands Verres is the latest venue from Carina Soto Velasquez and her associates at Quixotic Projects. It’s a new bar and restaurant in the contemporary art museum, Le Palais de Tokyo.

Thanks to the new revival of old aperitifs, Suze is experiencing a second life. Known for its strong notes of bitterness, this French liqueur is made from gentian, which is the source of its success.