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Flowers: Bar Mood owner Nick Wu’s go-to ingredient for making drinks and impressing mixologists 

No need for a vase – Bar Mood’s Nick Wu wants you to sip those flowers

Nick Wu of Bar Mood enlists a botanist to help him pluck and use flowers to enhance his award-winning drinks and cocktails.

Flowers – they’re normally just cut and displayed in a pretty vase or given to friends and family on special occasions. But Nick Wu, a rising star at Bar Mood in Taipei, has taken those same, simple blooms and used them to enhance cocktails and drinks. The global mixology world has, in turn, taken notice.

At the Diageo World Class Bartender of the Year competition in 2016, he shot to fame after topping three challenges and being named the fastest bartender in the world. Since then he has opened numerous venues across Asia, consulted some of the world’s largest drinks companies and built a substantial following across Asia. 

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A cafe in Vietnam is made entirely of ice — and it’s perfect for those extra chill selfies in the summer (via Thrillist)

A special cafe in Seattle works to help people in need by providing them with a membership, community, and making them feel wanted and needed.

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Read Helsinki Cafes: A must-have book for travelers and for those who just love Finland (Joko mennaan 1) PDF Full