Drink

London has always been dogged by the canard that the Guinness here can’t compete with what’s served across the Irish Sea. It is certainly difficult – perhaps impossible – to replicate the quality of the pints in Mulligan’s on Dublin’s Poolbeg Street, or at the Gravediggers by Glasnevin Cemetery. However, there are pubs here that do it admirably – if you know where to look. Whether you’re a lifelong aficionado, or you’re merely observant on St Patrick’s Day, these are some of your best bets for a great London Guinness: The Auld Shillelagh, Stoke Newington A stone-cold classic of a pub, the Auld Shillelagh’s deceptively small frontage on Church Street

Anyone who did Dry January will by now be eyeing the door and contemplating a night on the town. Because it would be a shame to break your sober streak with any old rubbish, here’s a list of the very best places in London to drink right now. Even if you did that very British type of Dry January where you don’t go out for pints but have a bit of wine at home, you’ve definitely earned yourself a treat and should read on. Seed Library X Ruben’s Reubens, Shoreditch The East London hideout of cocktail avant-gardist Ryan ‘Mr Lyan’ Chetiyawardana slides into February with a fresh menu and barbecued

Burns Night always feels like a particularly well-timed celebration. Hot on the heels of ‘Blue Monday’ – supposedly the most miserable day of the year – it’s certainly nice to have a reason to get merry. It also happens to be the perfect refutation to those killjoys determined to make Dry January the new Lent.  ‘O thou, my muse! guid auld Scotch drink!’ So wrote Robert Burns in the winter of 1785 in his ode ‘Scotch Drink’. The Scottish bard’s love of the stuff is no surprise and no Burns Night celebration is complete without a few drams. Terroir matters – from peaty Islay to spicy Speyside malts; sweeter Highland to softer

Tomorrow evening, fans of whisky, poetry and sheep offal will come together to celebrate the birthday of the great Robert Burns. In the dog days of January there are few pleasures as great as demolishing a plate of haggis while trying to twist your tongue around Burns’s immortal verse. No Burns supper is complete without a few drams to raise in tribute. However, you need not feel constrained to drink your Scotch only neat or with plain water. These cocktails are intended to show the range and versatility of Scotch whisky. There’s also a gin number thrown in for good measure in case your guests prefer to raise a glass

Allow me to set the scene for you. It is the coldest month of the year and also the darkest. The sun sets not long after lunch, ruling out any after-work revelry more exciting than testing your antifreeze. It’s too chilly to go for a walk; even a trip to the gym looms like an endurance test. Despite blasting the heat at all hours, you still can’t get your house warm. Your girlfriend hasn’t been seen in the four days since she took refuge under that blanket with the Friends logo on it. The Christmas season has ended, stripping the winter of its festivity: no more twinkling lights or Andy Williams. You

It’s the new year, and that means time for resolutions. Many of us will pursue food-and-drink-related goals: eating healthier, eating out less, or trying a ‘Dry January’ – giving up alcohol for the month. Non-drinkers have more interesting options these days than coffee or Diet Coke. Commercially bottled kombuchas are a plausible substitute for something stronger. Non-alcoholic beers, wines and cocktails are also multiplying, judging from the crush of Instagram ads I receive. As someone in a semi-permanent state of trying to drink just a bit less, I’m always interested in tactics to facilitate sobriety. This year, I tried out mocktail recipes that might help a Dry January feel livelier.

Being in possession of a well-kept secret is every wine-buyer’s goal, not least because uncorking an unusual find impresses even the snootiest of guests. English wine-makers have long been trying to break up any residual secrecy about the worthiness of their wines. Not quite new world, not quite old world, English wine was always going to fill an odd space in the market.  Confession: I never buy wine from the British isles. Almost anything else has always struck me as both better value and nicer to drink. And then I met Matt Hodgson. Hodgson runs Grape Britannia, a modest but expert shop and bar in Cambridge that sells only English

Let Bing sing about a white Christmas, if he insists. My kind of Christmas is more eggnog-toned: yellowy, like old-fashioned incandescent string lights; rich, like real velvet ribbon on presents; topped with pale froth of the most non-utilitarian and fluffy kind; sweet, with a kick of rum or bourbon to redeem it from sentimentality; stippled with a dark sprinkling of freshly grated nutmeg on top to ginger up the olfactory receptors. Uncanonical as it may be to view this time of year through an eggnog-tinted lens, it seems to me that food and wassail are more essential to Christmas than snow. What is the celebration without culinary traditions, even though one man’s

I have just been proposed to in a somewhat slatternly tiki bar in Mayfair. Not just any tiki bar, but Trader Vic’s, the Polynesian-themed restaurant and lounge underneath the London Hilton on Park Lane. Approaching its 60th anniversary, the bar has seen better days, but for historical purposes my partner of 12 years decided that this dimly lit den would be the location for the proposal of a lifetime. Then wouldn’t you know it – just two weeks later I discover that this cavern of delight where I spent many birthdays is being evicted and will close on 31 December. Trader Vic’s began in the 1950s, when Victor Jules Bergeron

The philosopher Roger Scruton died in January 2020 just a few weeks shy of his 76th birthday. He left behind a large circle of admirers and a correspondingly large shelf of books in a variety of genres – novels, opera libretti, volumes of occasional journalism, cultural and architectural criticism, and various philosophical works, popular as well as technical. He wrote and wrote about music, hunting to hounds and politics. He also wrote about the subject that brings us together: wine. Roger was a gifted teacher, always on the lookout for opportunities to educate the ignorant, enlighten the benighted and expand the horizons of those cramped by bigotry and parti pris.

Take your time. Measure twice. Finish what you start. How will you have time to do it again if you don’t take time to do it right the first time? Work hard at work, then come home. Loosen your tie and relax. Make a highball or mix a cocktail for your wife and yourself. Share the end of the day. We are brothers and we write here of a drink and the man who taught it to us, our father. Teaching us how to make it, he also taught us something of how to live. He was a chemical engineer, and so the formula was important. The drink was the Old

A global pandemic, a booming stock market giving way to painful economic shock, a technological revolution… there are many parallels to be drawn between the 1920s and the 2020s. But if you look very closely, you might find there is another thread linking the two eras: the rise of the speakeasy. These clandestine drinking holes rose to prominence during America’s Prohibition era (1920-33). Following the hardships of the first world war, speakeasies provided a sense of raucous escapism – where jazz music boomed and genders and races mixed freely. The same search for escapism (and nostalgia) is what draws drinkers to them today, says Marco Matesi, bar manager of Downstairs at The Dilly, one

Hugh Johnson’s classic World Atlas of Wine, first published in the early 1970s, is now up to its eighth edition. My edition, the sixth, was published in 2007. It is 400 pages long and has exactly one page devoted to the wine of the United Kingdom. The latest edition is 16 pages longer but it, too, devotes only one page to British wine. Wine has a long history in the British Isles. Like so many good things (q.v. Monty Python’s Life of Brian), wine was brought by the Romans, who planted vines wherever they could grow (and some places they couldn’t). The Domesday Book, William the Conqueror’s big tax-planning guide, lists

The man at the posh London bar stood with our drinks but wouldn’t give them to us. He had a lecture to deliver first, for cocktail culture – or ‘mixology’ as the craft is now known – is nothing if not didactic. As I looked enviously out at the people with pints of beer across the way, I wearily reflected on how the message to the customer has hardened in the years since cocktail bars with American ambitions crossed the pond. It is: the £19 you’re paying for the drink isn’t enough. You need to be quiet and listen, for you’re not just a drinker: you’re a supplicant. Be that

The martini is experiencing something of a renaissance. This old standard is appearing front and centre on menus across London, reworked to showcase new flavours and techniques. Within the simple framework of clear spirit, vermouth, an optional dash of bitters and an olive or twist, bartenders are finding infinite room for creativity. Not only is this a refreshing antidote to the tiresome orthodoxy that has historically dogged the martini – ‘Just wave the gin in the direction of France!’ – it’s further proof that London is the global capital of the cocktail. The martini may not have been invented here, but our bartenders are certainly showing the world what this