Measuring a cocktail and stirring or shaking it properly are undoubtedly the most important aspects of drink-making. But what about all the other stuff? Welcome to “The Extras,” a recurring feature wherein we break down the details that make a drink look—and taste—good.
From the purl to the Black Velvet to France’s Picon Bière, mixing beer with spirits, liqueurs and even wine has a long international history—and a booming new school. Here are six simple beer cocktails, from classic to Miller-High-Life modern.
In an era where aromatic spirits like mezcal, aged rum and whiskey rule, vodka is often dismissed for its neutrality. But perhaps we’re going about evaluating vodka the wrong way. Kara Newman on what mineral water can teach us about the nuance present in great vodka.
From vaporized Gin & Tonics to a punch bowl big enough to raft across to drinks served in everything from take-out boxes to rain boots, London’s bar scene has taken a turn for the experimental. Tyler Wetherall on what’s fueling the boom.
What, exactly, makes a wine list great? Jon Bonné on the new tenets that define a successful wine program, and why he believes Gramercy Tavern is a perfect reflection of how we, at our best, drink today.
In his “Bar Tripping” column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week, he steps inside New York’s Bar Goto—Kenta Goto’s new oasis of subtle, Japanese-style drinks and small plates, with a deeply personal history.
The hallowed ritual of the shift drink may take a different form at every bar, but it inevitably serves the same purpose: letting the staff exhale at the end of service. At Honeycut in LA, it comes in mini shots of tequila and Cosmos.
Welcome to “House Wine,” a monthly column dedicated to exploring the best that wine has to offer under $25. This month, the panel tastes through 12 island wines, from Sicily to Corsica to Santorini. Here are the wines that made the cut, and where to buy them.
After decades of disrespect, a new crop of bartenders are looking beyond sangria’s cheap past to create delicious, high-quality drinks that combine fruit and wine. Regan Hofmann on how the college cliché is no longer immune to the craft boom.
The Punch A-Z
(n.) Rum is a spirit made from fermented sugar cane juice or any of its byproducts, including molasses and syrup. It must be distilled at less than 190 proof and bottled at more than 80 proof. There are almost no legal categories for production methods, save for rhum agricole, an appellation of the French West […]More A-Z →