We sip in an age when cocktails are approached with as much artistry as stretches of canvas, forcing bartenders to seek out curious components from around the world. The quality of ingredients—from spirits to spices—is at an all-time high. Practices, like those employed for Santina‘s wintry, clarified piña colada, tease multiple senses. And so, with artist and editorial illustrator Paul Tuller, we made our way …
In the Philippines, Don Papa premium rum is made from one of the oldest strains of sugarcane grown in some of the richest volcanic soils on the planet. The liquid is crafted in the foothills of active volcano Mt Kanlaon, on the island of Negros Occidental in the country’s Western Visayas region. Launched in 2012, the brand began when owner Stephen Carroll visited Hacienda Rosalia—one …
Bartender Widya Oktarina peers into a ceramic jug filled with arak and carefully stirs the infusion. “I like the new menu, but the basil and mango cocktail is my favorite,” she says. “It feels the most like Bali. We have fresh mango for the infusion. We use the local basil. I’m proud to share the flavors of Bali.” Oktarina’s work has become more than making …
