The week in pictures

Hosted by the Distilled Spirits Council, The Whiskey Ball welcomed hundreds of attendees, including lawmakers, leadings CEOs and top-tier media at MXDC restaurant in downtown Washington, DC. While the event focused on whiskeys of the world, including the best Bourbons, ryes and single malts from the US, Scotland, Ireland, Canada and Japan, it also showcased a selection of brandies, rums, vodkas and Tequilas.

On Thursday seventies-themed neighbourhood bar Bobby Fitzpatrick threw open its doors, offering a rum-laden cocktail menu alongside slushy cocktails, shooters, and all manner of delicious bites (did someone say banana pie?). The party pad is decked out with original wallpaper, clad with autographed celebrity photographs (Kate Bush!) and fully stocked with board games – they have Happy Days, if you’re in need of a Fonzie fix. But back to the drinks: our favourite was the ‘Sanford University’, which contained vodka and a cherry cola reduction.

Suntory Japanese Whisky partnered with international Japanese restaurant Sakagura to create a bespoke Burns Night cocktail. The Hibiki Moyasu combines Hibiki Japanese Harmony,  Mandarin Napoleon liqueur, Pimento Dram Allspice Liqueur, Byrr Grand Quinquina and Yuzu Bitters over a hand-carved ice ball. Oh, and the cocktail is smoked with infused wooden chips – yum.

Independent distiller and blender Loch Lomond has announced its first ever travel retail listing in conjunction with World Duty Free/ DUFRY and Glasgow Airport. The official launch will go ahead in February.

London dim sum and cocktail bar The Drunken Monkey teamed up with newly launched Willem Barentsz gin to craft a series of exotic cocktails inspired by this year’s Fire Rooster for the Chinese New Year. The limited edition jasmine gin-laced cocktails are available from 23-29 of January, so be quick!

Cognac house Courvoisier has launched its second annual Toast of Paris International Cocktail Competition in the UK with a series of masterclasses led by global brand ambassador Rebecca Asseline. The roadshow began in London at The Mondrian’s Rumpus Room and The Ace Hotel. Bartenders were treated to Courvoisier Espresso Martinis and Café Courvoisier serves to inspire them.

Hakkasan restaurants around the world are reading to celebrate the Year of the Rooster with a limited edition menu, exclusive cocktail and desserts. Why not kick off the celebrations with a Waltzing Collins cocktail? The limited edition libation features baijiu, sake, and fruits such as mandarin – which symbolises luck for the new year. The cocktail is topped with a striking golden rooster to celebrate the Chinese zodiac, and is inspired by the ‘waltz’ that the rooster performs whilst trying to attract a female.

London’s oldest whisky shop Milroy’s played host to a lively Burns Night shindig with haggis cocktails and free drams of whisky. Milroy’s expert bartender created a special cocktail for the night using R&B Distillers’ Raasay While We Wait. The delectable drink is a peppery play on the classic ‘Bobby Burns’, inspired by the spices used in haggis.

Cocktail bar Three Six Six in Battersea played host to the inaugural World’s Best Martini Challenge  – and out of five finalists, it was independent gin brand Daffy’s that stole the crown. A panel of judges first sampled a classic dry Martini from each brand, followed by and then a special serve crafted by Eduardo and Andres de la Mora, founders and owners of Three Six Six.

More than 500 influential wine and spirits professionals gathered at the historic Guildhall, City of London, on Monday to celebrate the annual Wine & Spirit Education Trust (WSET) Awards and Graduation. Hosted by honorary president, Gérard Basset and chief executive, Ian Harris, 49 awards were presented to recognise the outstanding achievements of the candidates. The appointment of WSET’s new honorary president Steven Spurrier was also announced.

Glen Grant partnered with The Bon Vivant bar in Edinburgh to create the ‘The Chieftain’. The haggis-infused cocktail os named after Robert Burns’ famous description of Scotland’s national dish, the “great chieftain o’ the pudding race”. The Chieftain contains an oat-washed Glen Grant 10 Year Old combined with an offal stock syrup to replicate the unique meaty haggis flavour.  It is served with a pickled red onion to represent the ‘heart’, a salt and pepper air to represent the ‘lungs’, turnip cordial – a nod to the ‘neeps’ – and a haggis rim.

Bulleit Bourbon launched its new creative platform in Russia; a mobile interactive bar called Made For Bulleit. In launching the project, the brand is supporting city craftsmen from across the globe – from custom longboard workshops and local sauce producers to shoemakers. The project sees “masters of their crafts” create bespoke items inspired by the character and philosophy of the Bulleit brand, and provides “a basis for collaborations” for participants. 

The Famous Grouse toasted the success of its partnership with RSPB as it reached its £600,000 fundraising milestone. The money will help the charity continue their vital conservation work supporting endangered grouse species throughout the UK.