As part of its flavour forecast for 2012, herb and spice specialist Schwartz has devised two trend-setting cocktails: a light and refreshing watermelon cooler for long, hot days, and a zingy and rich full-bodied lemon blanc cocktail for a big lemon kick.

Tis the season to celebrate and how better than with some fizz? Alan Kingsbury looks at what France has to offer and finds something rather special closer to home too.

If you don’t know much about New Zealand wines now is the time for change. […]

Lagavulin, distilled since 1816 is perhaps the finest example of a smoky single malt and will definitely put hairs on even the most metrosexual of chests.

Belvedere, the world’s first super premium vodka, announces its partnership with (RED) and the launch of a Special Edition Bottle to raise proceeds for the Global Fund to fight AIDS, Tuberculosis and MalariaTM. 50% of profits from the global sale of BELVEDERE (PRODUCT)RED TM Special Edition Bottle will contribute to the Global Fund to fight AIDS, Tuberculosis and Malaria in Africa.

When pairing up with hearty roasts and the mushroom and game character of the season, you can do no better than to explore among the Pinot Noirs. Good value can be found on the New World shelves for under £10 and a wide variety of styles are produced in Chile, California and New Zealand.

It’s always the case. It’s on your doorstep, it’s on your to do list, it’s easy to do something else. Joanna Biddolph discovers that the thought of one Bombay Sapphire cocktail made her tick off ‘go to V&A” on her list of things to do. Make the museum’s last Summer Camp Friday Late of 2011 (and visiting the Bombay Sapphire Imagination Bar) your reason for going.

I’ve never been a fan of cider – it brings back too many bad memories. Most resounding of these is that of when, at the age of fifteen, in the queue to a scuzzy underage night in East London, my friend handed me an unmarked bottle of ‘White Ace’ that I foolishly took a swig of. Not believing that a drink could taste that bad – and all too aware of Tom’s reputation as a prankster

Orangina is marking its 75^th anniversary this July by hosting a French lunch cooked by the nations favorite French chef, Jean Christophe Novelli. Priyanka Kara goes along and shakes it up with Orangina.

Bombay Sapphire expects more and more bars to experiment with molecular mixology. You can beat them to it with these recipes – or by creating your own fantastical mixes by stirring up your imagination.