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Get stuck in with Greece's resin liqueur.
As the seasoning in a cocktail bartender’s arsenal, there’s no doubting the importance of bitters behind the bar. Clinton Cawood joins our Imbibe panel as the tasters brave a weird and wonderful selection of flavours
Berry Bros & Rudd releases some very special spirits
Fifty year old single malt, a new gin, and our pick from this week's wine tastings
These are exciting times for Irish whiskey, with innovation and new distilleries but also the rebirth of some classic old styles. Clinton Cawood puts a selection of the Emerald Isle’s finest in front of a panel of tasters
The best products we've tasted recently. It was a good week for beer and gin..
Beards! Barrels! Pun drink names! We’re living in a fast-paced retro-futurist post-prohibition world, and you’re probably missing several tricks, all of the time. Fortunately for you, the Imbibe team has flexed its theoretical mixicological muscles to daringly muddle every bleeding-edge drinks trend into just two…
Tequila’s renaissance from party fuel to serious spirit continues apace, with a growing number of chefs, restaurants and bars looking at its potential with food. Laura Foster gets chillied up in the name of science
An increasing number of distillers Stateside are turning their hands to gin. Clinton Cawood joins a panel of tasters in pursuit of the American Dream
As far as Pisco goes, there’s only one cocktail that matters. Tom Walker laments the underrated Pisco Sour and tests which spirit works best
Make your own edible cocktail candy in the second part of our competition
The Dorchester's very own Old Tom
The new, more mature, Rumbullion! spiced rum
A glass of brine and you'll feel fine... with a load of pickle juices coming to market, we investigate the products out there
More and more bartenders are ageing their drinks before serving. But how long is too long and which containers work best? Clinton Cawood and a team of tasters chart the progress of a Negroni over a seven week period to find out