26Feb
HAPPY HOUR
5 Spots To Drink To The Weekend At
Congratulations on surviving the work week and the Chinese New Year season — you deserve to down one (or all) of these new tipples.
03Dec 20
drink for good
Smoke & Mirrors Hosts One-Night-Only Charity Cocktail Fundraiser Featuring Some Very Familiar Names
On December 3, several guest bartenders — including Singapore’s youngest billionaire Kishin RK — join forces for a charity event to help people impacted by the pandemic.
20Nov 20
ZERO HOUR
New Zero-ABV Spirits Give Teetotalers And The Sober-Curious More Options
Non-alcoholic spirits are trending — with Lyre’s the latest contender vying for your non-drinking dollar.
31May 20
Happy hour
Would You Make Premium Gin From Damaged Rice?
Zhen Gin co-founder Min Teo tells us about creating a climate-positive, sipping gin packed with Asian botanicals.
30May 20
Wine Time
The Wine In Your Glass Was Farmed
In California, Sonoma’s Littorai Wines and Bedrock Wine Co. believe that winemakers can, and should, do more for the environment.
02May 20
Gourmet Pairings
Is CB Making It Feel Like Every Hour Should Be Wine Hour?
Pair a glass with food and we’re gourmands, not alcoholics. Six wine experts tell us how to match our favourite home-cooked dishes like the cool kids (read: somms).
26Mar 20
Via the grapevine
A Word From The Refrigerator In The Room
Proprietor and winemaker of Napa Valley’s Hundred Acre winery, the larger-than-life Jayson Woodbridge talks destiny and soul-stirring wines.
13Mar 20
Bubbly Fun
A Curious World Where Sword Meets Champagne Bottle
At its annual Grand Chapitre Induction Ceremony and Gala Dinner, the Confrérie du Sabre d’Or, Singapore fetes an old Napoleonic tradition.
05Mar 20
For your imbibing pleasure
5 Delicious Alcohol-Free Cocktails You Can Make At Home
Australian spirit brand Lyre’s arrives in Singapore with its full range of non-alcoholic drinks, all primed and ready for at-home mixology.
27Feb 20
Drink Me
It’s Not Vodka, It’s Not Gin. It’s… Empirical Spirits?
This vessel for flavours was born from the minds of Lars Williams and Mark Emil Hermansen, both alumni of Rene Redzepi’s groundbreaking Noma restaurant.