Five Summer Cocktails Built for Batching

What makes for the ultimate 4th of July cocktail? For us, it’s citrus-forward, relatively simple and, most importantly, abundant. Here, five warm-weather cocktails built for a crowd.

How Glassware Became a Beer Geek Obsession

A new trend in craft beer has brewery-branded glasses traded with the fervor usually reserved for the beers themselves. Aaron Goldfarb on the emerging market for “glasswhales” and the culture that’s fueling it.

Cuba’s Overlooked Role in Cocktail History

Cuba’s contribution to cocktail culture goes far beyond Daiquiris, Mojitos and Hemingway’s haunts. François Monti on the country’s overlooked legacy, from forgotten Cuban classics to the cantineros’ singular reimagination of American drinks.

Why Are New Zealand Hops So Coveted?

Fruity, citrusy and highly aromatic, New Zealand hops are some of the hottest varieties on the market right now. They’re also nearly impossible to get. Justin Kennedy on what makes these hops so special, and the domestic Kiwi-hopped beers to try now.

Meet Mezcal’s Traditional Sidekicks

Throughout Mexico, mezcal is frequently served alongside specific bar snacks, from agua de Jamaica to the ubiquitous sal de gusano. Sarah Baird offers a quick guide to mezcal’s traditional accompaniments and how to make (or buy) them.

How Well Do You Actually Know the Fizz?

One of the original hangover cures, the fizz has gone through countless iterations since its first recorded mention in the 1860s. Here, get to know the fizz in five classic recipes and their modern interpretations.
Aperitif

What Does the Aperitif Look Like in America?

With low-alcohol cocktails on the rise, the U.S. is looking to Europe for inspiration. Here, a look at how American bars have adopted the aperitif and its accompanying culture.

Frose

Frosé, Three Ways

The invention of frozen rosé—aka frosé—was practically inevitable, and what started last summer is now spreading to bars around the country. Here, three takes on frosé, from Willa Jean’s minimalist approach to Extra Fancy’s Campari-topped Frozémonade.

This Is Where the World's Best Rosés Are Hiding

Welcome to "Crib Sheet," your monthly shortcut to what's hot in wine right now, in four bottles, courtesy of Jon Bonné. This month: why Germany and Austria make some of the world's best rosé, and the bottles you should be stockpiling.

In Search of the True Vinho Verde

Long synonymous with slightly fizzy wines meant to be thrown back with abandon, Portugal's Vinho Verde region is looking to prove that it's capable of a whole lot more. Zachary Sussman on the region's dueling identities, and the search for what will come to define the next generation of Vinho Verde wines.
Bartender's Choice Shaken with Ginger

Three Bartenders Take on “Shaken, with Ginger”

In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order and see what they come up with. This round: the minds behind Sweet Liberty, Llama Inn and Long Island Bar take on something “shaken, with ginger.”

New Tropical Cocktail Recipe

The New Tropical Cocktails

As the tiki revival spreads beyond the borders of its namesake bars, a new breed of drinks that borrow from tiki palette, but fall firmly outside of it, is emerging. Here, five drinks that exemplify a new breed of inventive, quasi-tropical drinks.

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