Interim bar for Wax Jambu ahead of new opening

Jim Beam launches devilish new expression

Has our search for new oddballs blinded us to oft-overlooked classics?

A GROWING TASTE FOR BIG, BOLD FLAVOURS AND PROHIBITION ERA COCKTAILS MEAN THAT IT’S AMERICAN WHISKEY’S TIME TO SHINE. BUT, SAYS NEIL RIDLEY, YOU GOTTA KNOW YOUR MASH BILLS FROM YOUR SMALL BATCHES BEFORE YOU HANDLE THESE GUNS, SON

Makers Mark planning massive Edinburgh marketing drive

Pitt Cue Co.'s Picklebacks, ribs and barbecued beans

The Martini’s all well and good – but the Manhattan is the true mecca for the serious mixologist, argues Naren Young

Mayfair gets a bourbon bar and steakhouse

Single barrel and small batch are bourbon’s way of fighting off super-premium competition from other spirits categories. Good ol’ boy Dominic Roskrow goes behind the hype to tell you how to get the most out of Kentucky’s finest

There might be only a handful of producers, but bourbon is punter-friendly and has huge stylistic diversity. More please, say our tasters, watched over by Jake Burger and Alice Lascelles

All too often an afterthought, syrups have a huge impact on a cocktail’s appearance and its taste. Clinton Cawood joins a team of bartenders for a look at the sweeter side

No matter how eclectic the wine list, most UK restaurants offer a very mediocre range of spirits. And it’s not just the customers who are missing out, says Dave Broom