Premium mixers were pioneered by startup brands like Fever-Tree, but Coca-Cola’s launch of Royal Bliss earlier this year shows big soft drink companies are fighting back. With Red Bull and Schweppes also joining in, premium mixers may be about to get a lot more competitive.

Andrew Wilkin looks at the current wave of German rum, learning along the way about a surprising legacy and the troubles inherent in launching a new rum in a country so far from the Caribbean.

Bit by bit, Little Red Door has earned its place at the centre of the Paris cocktail scene. Last year, the bar’s artistic Evocative Menu brought international attention. With a new menu ready to launch – the Menu of Applied Architecture –, head bartender Remy Savage talks about its creation.

2017 is moving on – we count down the bar shows you can’t afford to miss this year. One thing’s for sure: It’s gonna be a boozy, aromatic, and vibrant year!

There’s no denying it, the Bar Convent Berlin is quickly approaching and we couldn’t be more excited. You’ll be spending all of the 11th and 12th at the Station, obviously, but the day has many more hours and we’ve compiled some of Berlin’s funnest activities between October 10th and 12th. Enjoy!

MIXOLOGY hops on the craft beer bandwagon and asks aficionados of the internationally fast growing artistry for their preferred picks in Germany.

Which new German gins are worth a shot? MIXOLOGY asks renowend juniper fans and mixologists to clue us in on the latest in the world of gin from Deutschland.

Are you planning to toast the upcoming Football World Cup in Brasil with a Caipirinha cocktail? Drinks expert Bastian Heuser did some research on the topic a couple of years ago. And his findings haven’t lost any significance.



Before I start I have yet one thing to say: The following words shall not be of any judging nature. It shall be a brief description (not more and nothing less) of the way Brazilian bartenders (from the districts of Sao Paulo and Rio de Janeiro) prepare and serve this little and lovely piece of refreshment…. In the last 4 weeks of my travels I have had a lot of Caipirinhas. I have had them at little beach huts in the sizzling sun, I have had them in 5 star hotels overlooking the sheer madness of Sao Paulo, I have had them in all kinds of restaurants and bars and I even had one in a greasy diner on the highway from Rio to Sao Paulo. Every single one of them tasted better and pleased my palate more than pretty much anything I have been served under the name of “Caipirinha” in the whole of Europe. I asked myself: Why? What is the difference? And although I now do have a definite opinion on this drink, I want to leave it to you to judge and discuss the “best way” (if there is such thing). I just hope my “insight-informations” will help! We shall start where most (if not all) drinks start out at. The simple choice of: