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Victoria Chow
Victoria Chow
Victoria is a spirits educator and expert, certified in WSET Level 3 in Spirits and with a General Certificate in Distilling from the Institute of Brewing & Distilling. She was also the founder of Hong Kong cocktail bar, The Woods, and is currently working on distilling sipping gins and eau de vies in Germany. Her mission is to help people take an educated sip and connect the dot between producers and consumers – to help elevate the art of the liquid inside each glass.

From an earthy mescal to a gingery Moscow Mule and a chocolate martini, we seek out the best alcoholic love potions to spice up your Valentine’s Day (and night).

The smells of Christmas are in the air, and in Starbucks, but why are ginger, cinnamon, cloves and nutmeg so linked to the holiday season? Find out more and enjoy our bonus recipe for a mulled wine syrup.

With alcohol-free drinks more popular than ever, it’s cool to be sober. But alcoholic drinks are social lubricants that release endorphins – here’s why they will never go out of fashion.

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Originating in the 1930s, tiki bars are intended as an exotic escape, but their cup designs appropriate gods from Polynesian cultures. It’s time to do away with such problematic iconography and rebrand them as ‘tropical’.

New gin makers are moving away from juniper and adding some weird and wonderful aromatics and botanicals to their spirits, anything from oysters to dry-aged beef or truffle.

Cans of beer and bottles of Absolut from 7-Eleven are standard junk boat fare in Hong Kong – but you can, with very little effort and time, make your on-board bar so much better with home-made drinks.

July 24 is National Tequila Day in the US, but instead of drinking shots of tequila or mescal, why not try three lesser known Mexican agave spirits – bacanora, raicilla and sotol?

Shooters were born in the 1970s, and were popular for their colourful names and fast-acting effects. These mini cocktails, usually drunk in celebration, can still get the party started.