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.

The unassuming cover doesn't say much about its content, but Ten Cocktails by Alice Lascelles is a simple book that's all about 10 classic cocktails any bartender or barfly would be familiar with. These include the Gin and Tonic, Martini, Sazerac, Corpse Reviver No2, Negroni, Punch, Daiquiri, Old Fashioned, White Russian, and the Bloody Mary. While we may all be familiar with the recipes and the flavors, how many of us know the history or even the cultural significance of dri

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

Bourbon is delicious and it deserves its own damn stage. And honestly, it kills me when people look at a bottle of Maker’s Mark or Jim Beam like it’s bottom-shelf trash.

Honestly, most people’s first encounter with amaro isn’t all that sophisticated. For the normies, it’s usually a shot of Jägermeister at a club, or spotting a bright red bottle of Campari or Aperol on any cocktail bar shelf. For anyone dragged into bartender culture, it’s probably Fernet-Branca—a rite of passage that’s less about flavor and more about bartender machismo (the same people who think a Ramos Gin Fizz is a casual shift drink). Fernet even built a cult around this,

I’ve worked in the drink industry for almost a decade. Compared to my predecessors, I was lucky. Information on drinks, such as recipes, techniques, and stories are now readily available on the internet. If you want to know what a pisco is or are curious about the different variations of Martini, all you need to do is run a quick search on your smartphone, and the result is there. Top that off with AI models like ChatGPT and Gemini, and I don't think there is much out there t

Palm brings his trademark energy to this playful take on the classic low-ABV Americano. Instead of topping the drink with soda water, he swaps in beer to create the Beer Americano, a serve that adds depth, texture, and a gentle bitterness while keeping things bright and refreshing. It is an easygoing cocktail that mirrors Palm’s own bubbly personality. Ingredients: Campari - 1 part Sweet (red) vermouth - 1 part Beer - 2-3 parts Method: Fill tall glass with ice. Pour in Campar

Meet the charismatic Italian bartender whose journey to a long-term career in Southeast Asia began with "Where is Singapore exactly?" Silvio’s journey behind the bar began as a part-time job during his student days in Napoli — a humble start that would eventually take him around the world. After hearing about Singapore at Tales of the Cocktail while working in London, he took a leap of faith and moved halfway across the globe to join its rising bar scene. Since then, his care