Some writers drink to dull the world. Others drink to taste it more clearly. In the smoky salons of Paris, the back rooms of London clubs, or the balmy nights of the Caribbean, cocktails have long been companions to many writers — as ritual, rebellion, or reward. Here’s a tour through ten of literature’s best barflies, and the drinks that fueled their genius. 1. F. Scott Fitzgerald – The Dreamer of the Jazz Age Favorite drink: Gin Rickey (60ml gin, juice of half a lime, top

I don’t have exact statistics, but I’d say 6 out of 10 Flaming Lamborghini orders ended in some kind of mishap — either someone or something getting burned, or something getting broken. The most common accidents involved burning hair — especially women’s hair if they’d used a lot of hair products. I also saw several pairs of (fake?) eyelashes get scorched, many eyebrows, and in one case, a wig . One guest also seared their lips. I’d just served the drink to a group and while

You know the drill. A guy walks into a bar and orders a neat whiskey. His date asks for a lychee martini. The bartender nods, pours, and slides the drinks across the counter. No one says anything, but the choreography is familiar. Whisky is strong. Masculine. Serious. The martini? Sweet, floral, and, let us be honest, feminine. I have seen this play out hundreds of times. Once, a man ordered a frozen strawberry daiquiri, then immediately clarified, “It’s for my girlfriend.” S

The British played a major role in shaping global alcohol consumption, spreading gin, whisky, and rum to the far reaches of their empire – especially in Asia. However, some drinks were not just introduced but invented or transformed by the East India Company (EIC), a powerful British trading corporation established in 1600 which controlled vast territories in India, China, and Southeast Asia until it was dissolved in 1874. The gin & tonic, Pegu Club, and Singapore Sling are

Every bar visit is a chance to learn something new, and to walk away not just with a great drink, but with a story worth telling.

When people first encounter European liqueurs and spirits like Fernet, Chartreuse, or Campari, the reaction is often the same: “Wah, so bitter!” or “This tastes like medicine.” But if you think about it, Malaysians and Singaporeans already grew up surrounded by bitter, herbal, and smoky flavors. From liang cha (cooling tea) to bak kut teh to the smell of burning incense, many of these spirits have cousins in our local food culture. Let’s break them down in a way that make