The Cold Brew and Cream: perk up any party by adding a sweet caffeine kick. Make it: In a shaker mix together 35ml of Ballantine’s Finest, 15ml of Kahlua liqueur, two shots of cold brewed coffee, a shot of caramel syrup, a pinch of sea salt, 75ml of cream and 75ml of milk. Shake, strain and pour over ice. Top with freshly roasted coffee beans.
The Girl From FUSS keeps it sweet. Make it: Drizzle chocolate sauce into a glass. Shake 35ml of chocolate liqueur, 35ml of creme de cacao and 35ml of Ballantine’s Finest over ice - then pour. Garnish with white chocolate shavings and raspberries.
The Girl From FUSS keeps it sweet Make it Drizzle chocolate sauce
Denise Edmunds
Sarah Bear Rowlands
Tracy Jones
“I seek a different perspective in all my photos – like capturing Goa in a different light - away from the beaches and parties. Anywhere can take you by surprise, if you just stay true to your own way of looking at things.” The Girl From FUSS.
I seek a different perspective in all my photos like capturing Goa
Luminita Valentina
The panoramic views of Moki Bar and Kitchen, Goa captured the heart of photographer, The Girl From FUSS.
The panoramic views of Moki Bar and Kitchen Goa captured the heart
Sam Coughman
William Dos Santos Sirgado
Siobhan Woodland
Looking to up your selfie game? Model and photographer The Girl From FUSS shows you how to bring it.
Feeling it with The Girl From FUSS.
Feeling it with The Girl From FUSS
In a world where people are obsessed with ‘likes’ and followers, for multi-talented blogger The Girl From FUSS, it’s not about creating Instagram-worthy photos; it’s about authentically portraying her perspective of the world and staying true to her passion.
David Benjamin
Ryan Bru
Matty WT Cheal
There’s more fun to be had behind the counter at Paradiso, but those who find the secret door may still miss the real hidden gem
Untamed passion born from the soil, It Restaurant never strays from its Grecian roots.
Rise above the city and enjoy the multi-storey glory that is Frank’s. This converted car park rooftop serves up great food and even better sunsets.
Uncover the red lit history of Lisbon at this velvet-draped burlesque haunt. The ‘Love House’ serves unapologetic decadence with a few surprises.
Leave the red lights of Amsterdam behind for a cocktail of culture and creativity on unexpected sandy shores at Amsterdam Roest.
Timeless ingredients are shaken to perfection nightly but only released to those who know the code.
Simplicity and skill are tough ingredients to come across but a careful mix of Japanese and Italian artistry has made sure this cheese stall never has leftovers.
Kiki's chameleonic personality transforms lazy lunches into sunrise dancing.
A forgotten dive transformed into a rocky idyll, La Reserve makes a splash among the local lounge spots.
Aged in rich wooden panels and served with good conversation, the Bow Bar is a refreshing taste of the slow lane.
Find local flavour on every level of the shaded Brazilian hideout that stays loyal to the beach, not the crowd.
Get in the carnival spirit. Headdress not included. Make it: In a glass, mix 50ml Ballantine's Finest and 5ml lime juice. Add cucumber, mint and black pepper. Add ice and stir, then top with soda. Garnish with a cucumber ribbon and mint bouquet.
Neel Desor
Melynake Ruta
Moofaq Tuama
Brazilian beach vibes in a glass. Make it: Mix 50ml Ballantine's Finest, 25ml lemon juice, 25ml Orgeat syrup and one egg white. Shake over ice. Add a few drops of bitters then finish with a pineapple fan.
Brynn Wise
Jacobo José
Kinga Emese