We use cookies for a number of reasons, such as keeping FT Sites reliable and secure, personalising content and ads, providing social media features and to analyse how our Sites are used.
Your guide to a disrupted world
Add this topic to your myFT Digest for news straight to your inbox
Fancy an AI-created pint? With its droves of pioneering — and playful — indie breweries, the Canadian city is a must-do for beer aficionados
Beverages with an adaptogenic and nootropic kick
Sales of seltzers doubled in the US between 2010 and 2019.
Think again . . .
From flower-fringed rooftops to a whistle-stop culinary odyssey of the coast, these alfresco hotspots are pure fun in the sun
...are a lot jollier than the glum-faced spirits in Degas’ famous painting. That’s what happens when you’re mixing with Gen Z
Switch on to an automated mixologist, ultra juicer, cool snow-cone maker and more
A collaboration with pop star Lykke Li, Yola Mezcal is helping to keep the artisanal liquor’s tradition alive in Oaxaca – and supporting its community
The capital’s most powerful waterholes
Kyiv vodka, of course
The drinks trolley is back – and we’re all on for happy hour
From underground joints to a sleek eatery in the sky, here are the best spots in the capital to sample this sophisticated — and matriarchal — Mexican spirit
Award-winning bartender Ryan Chetiyawardana – aka Mr Lyan – is back with an awesome cocktail lounge in east London
Stave off the inevitable and indulge in the capital’s most magically recuperative concoctions — or make them at home
Make sure your drinks are dressed to impress
From Shoreditch to Sydney, we ask the top mixologists what’s being shaken, stirred or swirled
Instead of showing us his trophy bottles, the modern bartender wants to woo us with conversation instead...
No sorry substitutes, soft options have become a creative and commercial necessity for any serious restaurant
Celebrate the transition from summer with herbaceous notes from foraged pine branches
‘People are intrigued to find sweet potato in a cocktail, but they love this once they try it’
From pocket-sized Negronis to organic spritzes, crack open one of these when the party heads outdoors
Inspired by the Clover Club, this sour cocktail is meant to compliment fried chicken
An alluring alternative to the ubiquitous Aperol Spritz for Andrew Macleod of Emilia’s Crafted Pasta
Craft drinks makers are incorporating local wild ingredients and offering foraging ‘experiences’
Alice Lascelles celebrates the bittersweet liqueur and offers five cocktail recipes to tickle your taste buds
International Edition
