Alice Lascelles, Financial Times Journalist Profile

Articles

Kyara, Barcelona’s most avant-garde cocktail bar

1 week ago | ft.com | Alice Lascelles

The first thing to note about Kyara, the “postmodern cocktail bar” at Barcelona’s new SLS hotel, is that it smells good: as soon as I...
Château de Beaucastel’s new £15mn ‘wine chapel’

2 weeks ago | ft.com | Alice Lascelles

Winemakers for five generations, the Perrin family owns Château de Beaucastel, the southern Rhône estate often dubbed (to their slight...
What’s behind BuzzBallz – Gen Z’s favourite alcopop?

1 month ago | ft.com | Alice Lascelles

The first time I clapped eyes on the ready-to-drink cocktail brand BuzzBallz was about 18 months ago in my local corner store.
5 great whisky cocktails for summer — Barley

1 month ago | barleymagazine.com | Alice Lascelles

Five great whisky cocktails to enjoy this summer From highballs to a smoky martini, Alice Lascelles presents a tempting choice for sunny evenings ahead Sign up to read this post Join Now
Which airline serves the best champagne?

1 month ago | ft.com | Alice Lascelles

The golden days of flying may be long gone, but for those lucky enough to turn left when boarding there is still the prospect of champagne.
Honey, I shrunk the Martini

1 month ago | ft.com | Alice Lascelles

Tiny cocktails are big news in the bar world right now.
Something is brewing at Heineken...

2 months ago | ft.com | Alice Lascelles

What does the future of beer look like?
Why I’ll always believe in an honesty bar

2 months ago | ft.com | Alice Lascelles

I knew as soon as I clapped eyes on the honesty bar that I would like Updown Farmhouse in Kent – because nothing says “make yourself at...
Are you sipping soju, South Korea’s favourite spirit?

2 months ago | ft.com | Alice Lascelles

It’s the world’s bestselling spirit brand, but you wouldn’t be alone if you haven’t heard of Jinro – because sales of this Korean soju...
Introducing Maker’s Mark’s revolutionary new whisky

2 months ago | www-ft-com.ezp-prod1.hul.harvard.edu | Alice Lascelles

The story of whisky is usually one that starts in the distillery; we’re told the birthplace of flavour is among the fermentation vats and stills. But now a growing number of whisky makers are shifting the flavour focus upstream to grains and agricultural methods – prompting some to take radical action to ensure their whisky is not only greener, but also tastes better, too.