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.
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 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.
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.
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.
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.
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.
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.”
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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