Boston’s only classic cocktail has long been plagued by disrepute and bad sour mix. But a new crop of bartenders is helping it stage a comeback. Leah Mennies goes on a two-night crawl with local legend Brother Cleve to check in on the current state of the Ward Eight.
The dialogue around marijuana is starting to sound a lot like a conversation about wine. Christopher Ross on the movement to elevate marijuana from its second-class status, and how a new breed of “weed connoisseurs” is taking cues from drink.
What do you do with all of the surplus cranberry and sage and spice you’re bound to acquire next week? Mix it with booze. Here are six cocktails that taste like Thanksgiving.
As global wine tastes continue to shift towards brighter and drier, what is to become of the storied regions defined throughout history by sweeter, heavier wines? Zachary Sussman explores how the makers of port, Sauternes and Tokaji are adapting to a new wine world.
Cider is undeniably having a moment in America, one that bears resemblance to the state of California wine a century ago. Jon Bonné on the current cider revival, and the guy who has become a symbol of where it might lead.
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. The end of the night at Seattle’s Rob Roy is half labor-intensive cocktails, half shots and beers.
Every cocktail bar menu comes stocked with at least one cocktail designed to appeal and go down easy—not unlike an addictive, cotton-candy-light tune in the Top 40. Leslie Pariseau tracks the evolution of the “pop” drink, and what makes it tick in 2015.
In “Bartender’s Choice,” we challenge some of our favorite bartenders with a drink order, and see what they come up with. This round: Natasha David, Caitlin Laman and Shannon Ponche take on something “low-proof and stirred.”
Welcome to “House Wine,” a monthly column dedicated to exploring the best that wine has to offer under $25. This month, the panel tracks down those holiday wine unicorns: bottles that can stand up to a varied spread and are both interesting and crowd-pleasing. Here are the seven that made the cut and where to buy them.
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(n.): A sweetened syrup or liqueur made from lime zest, cloves, sugar, ginger and almonds that most likely originated in 19th-century Barbados. It can be either nonalcoholic or alcoholic and is often yellow in color. Though several lay claim to its invention, the mix was likely made in many households before commercial production began. The […]More A-Z →