All fired up
Bar programme director Aki Eguchi of Gibson Bar brings a smoky twist to the classic Negroni.
Cocoa alchemy
Seth Blagden, general manager of Morton’s Singapore, proposes a luxurious match of chocolate lava cake and Chocolate Martini for Mother’s Day.
Liquid brunch
Bar manager Mohd Irwan of Studio 1939 dangles the carrot in the quest for a healthy brunch wake-me-up.
I do
Newly married bartender Sam Wong from Neon Pigeon has just the perfect cocktail to impress your potential other half.
Heart of the red
After 23 vintages, Wynns Coonawarra Estate senior winemaker and wine judge Sue Hodder is still fascinated by making Cabernet Sauvignons from the region’s famed terra rossa soils.
A nose for cognac
At 33, Baptiste Loiseau is the youngest cellar master to take the reins at three-century-old Rémy Martin, and with it the responsibility of tasting over 1,500 eaux de vie a year.
India’s next wine wave
Despite the downs in recent years, new Indian wineries are making brave efforts to steer the nascent wine industry and make their mark on the global stage.
Variety is the spice of wine
Saint Clair Family Estate’s Hamish Clark, New Zealand Winemaker of the Year 2012, produces up to 12 varieties from countless small parcels. June Lee finds out how Marlborough’s iconic Sauvignon Blanc stacks up as more grapes come of age.
The Churchill connection
Champagne Pol Roger’s fifth generation director, Hubert de Billy, says practice makes perfect when developing your wine palate. We find out why Winston Churchill preferred Pinot Noir blends.