With so much emphasis on craft behind the bar, those sickly sweet 80s mocktails have evolved into high-quality non-alcoholic cocktails. But are people actually ordering these dry mixed drinks? Read more
Bars in Kyoto, like the city itself, are cozy and welcoming. With less of Tokyo’s hustle and bustle, Japan’s former capital is the perfect place to take time over a well-crafted cocktail. On a recent visit, Liv Fleischhacker found plenty of bars to like and a few places to avoid. Read more
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. Read more
The bartender’s handshake may be more exciting to barflies than to bartenders themselves, but it offers a glimpse of the soon-to-be hot spirits in bars everywhere. Jack Lauterback explores this year’s popular bartender serves. Read more
Happy new year pals, and welcome back to 2018’s first inventory. The Mixology HQ has moved office so things are still in slight array but worry not, we should be back and running at 110% capacity this week.
Hi pals! This the year’s last inventory! Crazy, no? As the year comes to an end, we bid adieu to one of our own: editor-to-the stars Sarah Liewehr is leaving MIXOLOGY for distant waters and we’re all devastated to see her go. Read more
Seedlip, the world’s first distilled non-alcoholic spirit, has got the industry talking. Dan Gasper, COO of Diageo’s Distill Ventures, Read more
Stiggins’ Fancy Plantation Pineapple Rum won the award for Best New European Spirit or Bar Product at last year’s MIXOLOGY BAR AWARDS. In the lead-up to the MIXOLOGY BAR AWARDS 2018, we continue our look back at last year’s winners. Read more
Here’s everything you need to know about this year’s nominees for Best New European Spirit or Bar Product at the MIXOLOGY BAR AWARDS 2018. Cheers! Read more
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.