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Long Live the New Orleans Set-Up

The "set-up"—a half-pint of liquor, one mixer, share cups and ice—is more than a staple order at many locals-only ...
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Mix Tapes: Behind the Soundtrack at NYC’s Proletariat

The allure of a bar is never based solely on its drinks. Here, in Mix Tapes, Kenny Herzog sheds light on some of the ...
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A Toast to Bacardi Razz and Unironic Youth

What does the bar by which we judge all other bars look like today? In “Deep Dive,” we send writers back to their ...
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Inside Bushwick’s Invite-Only Covert Cocktail Club

Ever dreamed of running a secret bar out of your home? This guy does—and his isn't the only one around, either. Kara ...
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One More Round for Rocky at the Palais Royale

What does the bar by which we judge all other bars look like today? In “Deep Dive,” we send writers back to their ...
Ina Garten

Drinking with Ina Garten

Ina Garten has come a long way from her first drink at a Dartmouth frat house. In the latest "Drinking With," she ...
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Behind the Backbar at Brooklyn’s Sauvage

In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. Up first: ...
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A Night at Tokyo’s Surreal “Little Texas” Honky-Tonk

In Japan, a small smattering of honky-tonks serve as the antithesis of traditionally quiet Japanese culture. This is ...
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How the Leave-a-Drink Tradition Came to Be

The leave-a-drink tradition is spreading to bars across the country. Here, Megan Krigbaum tracks the evolution of the ...
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I Love You, Karaoke

Why do we love karaoke so much? Tasked with answering the question, Jamie Feldmar traces history of karaoke in New ...
Tiki Bar Pittsburgh

How Pittsburgh Became an Eccentric Tiki Mecca

The ocean is nowhere in sight, but that hasn’t stopped Pittsburgh from developing one of the deepest—and ...
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Modern Alchemy at Tokyo’s Most Radical Bar

At Tokyo's Ben Fiddich, Hiroyasu Kayama uses homegrown plants and a mortar and pestle to reconstruct classic liqueurs ...