Interim bar for Wax Jambu ahead of new opening

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

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

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