A new spirit is dripping the capital. We talk to vodka ambassador and passionate drinks fanatic Alex Kammerling about his eponymous libation…

Did I enjoy my Newby threesome? Yes I did, although I would have been interested to try one of their more unusual flavours which include saffron, chocolate, cardamom; pineapple and honey. Mine was a traditional selection and while I can genuinely say that Newby do a very good version of these teas with some rather snazzy packaging to boot, I’m still left wondering if they’re more Raj than original?

Bar 92 offers Foodepedia a glimpse of what their patrons are going to be enjoying come 12:00 on the 31 December. And for those less keen to brave the cold, recipes to recreate. Glasses at the ready.

Wales’ only whisky distillery, Penderyn Distillery, has teamed up with some of London’s top bars to give out free drams of smooth and warming ‘Welsh Gold’ to Londoners every Wednesday this winter.

Forget Babycham or pear cider, craft English perry is the genuine article and makes for a refreshing, autumnal alternative to wine, ale or cider, writes Caroline Sargent.

In support of Breakthrough Breast Cancer Bottlegreen has turned into Bottlepink, a pomegranate and elderflower drink, for Breast Cancer Awareness month this October.

Based at the top of the iconic concrete tower that is Centre Point, Paramount Restaurant and Bar gives drinkers the joy of looking out at the spectacular view over the West End whilst enjoying the new Bombay’s PBJ and 3 King Swizzle cocktails whipped up especially for London Cocktail Week.

In celebration of London Cocktail Week Courvoisier is hosting 2 punch events today and tomorrow. Both these cocktail events will be held at The Future Gallery where ground-breaking bar Raoul’s is taking up residence for the week.

Each glass in Reidel’s extensive range is designed as a vessel for a particular grape variety. By working in collaboration with wine producers to create a unique glass that shows off the grower’s wine to maximum effect, Reidel are able to bring out flavours that are often lost when the wine is drunk from a generic glass.

I’m 40 meters above an asphalt parking lot on the South Bank of the Thames, literally eye-to-Eye with London’s famous Ferris wheel, strapped into a padded leather swivel chair that must be the tallest barstool in the world. There’s nothing but air beneath my feet—or, arguably, between my ears, given my current predicament. Ah, the lengths—and heights—I’ll go to for whisky.