HIGHLIGHT
Welcome
The fall Issue of Coqtail – for fine drinkers is available in newsstands worldwide and on the e-commerce
News
His French accent gives him away. So does Lisandru, the Corsican name Alexandre Philippe Renoue uses on social media. Behind the bar, though, what registers first is something less geographical: an understated elegance, an easy smile...
In Rome, time has found a new home. Sixteen years after the...
Describing a cocktail in words is one thing. Translating it into dance...
From a drink that tastes like instant noodles to a liquid take...
Since its debut in 2019, Roma Bar Show has evolved from a...
Highlights
An Italian summer has its own vocabulary: a table overlooking the Ligurian...
The latest menu at Seed Library NYC celebrates an important milestone. Opened...
Set inside a former railway depot transformed into a cultural destination, Bar...
Some cocktails borrow flavors from the kitchen. Others recreate entire dishes. At...
After building four of the most influential cocktail bars in South Asia,...
What does Tim Burton taste like? Or Zucchero, John Malkovich, Sandra Milo...
Montréal has its own distinct way of approaching liquid hospitality. Less cocktail-driven than New York and certainly less...
Singapore has always had a distinct relationship with the night. More controlled than Bangkok, less instinctive than Tokyo,...
A city that moves at several speeds at once, Taipei is hyper-connected and deeply ritual, cutting-edge and steeped...
In Lima, American Prohibition comes back to life — but without dark...
In Trastevere, since 2023, Jerry Thomas Bar Room has been regarded as...
The days grow longer, nature stirs back to life, and the season’s...
After more than a decade defined by explosive growth in the United...
There is a tendency to assume that a bottle is defined by...
When a product becomes deeply embedded in everyday consumption, the brand name...
March 28–29, Budapest, Elysian Bar: the beginning of something new, or the...
Labels are inescapable. They live on bottles, of course, but they also...
Iain McPherson, founder of Edinburgh’s Panda & Sons, has developed a new...
Knowing how to make an excellent cocktail can open plenty of doors in a hotel bar. Building a...
“Life is like a label: you have to know how to read it. Front and back, from neck...
“Why-In,” with an I. Wines, essentially, that pose a question: are they really wines at all? That is...
Video
In Singapore, where fine dining often leans toward spectacle, Somma takes a...
Always good on its own, but even better in pairing. Parmigiano Reggiano...
Creating a truly compelling cocktail pairing is never straightforward — especially when...
