The New Japanese Whisky Rules
Will recent regulations, including a mandate that Japanese whisky must be made entirely in Japan, upend the category?
- story: Jake Emen
- photo: Lizzie Munro
Will recent regulations, including a mandate that Japanese whisky must be made entirely in Japan, upend the category?
How to transform the Jungle Bird, Cuba Libre, White Russian and more into crystal clear cocktails.
The versatile spirit is at home in just about any format. Three bartenders share their recipes for a shochu-laced Espresso Martini, a frothy fizz and a tea-topped highball.
The crossover between the two categories has delivered cider’s long-awaited moment. Here are the producers and bottles that prove it.
The stale wine writer trope has found new life as a cornerstone of the avant-garde pizzeria.
Frank Caiafa makes a case for the hard-hitting, equal-parts combo of whiskey, gin, brandy and sweet vermouth.
The Milk & Honey staple was, surprisingly, not invented by a bartender.
But really, the peak of the season is right about now, when citrus is at its prime. Here are six ways to make the most of it.
Three bartenders reimagine the no-ABV cocktail in all of its complexity.
Marta Ess, national finalist in the 2020 Most Imaginative Bartender Competition, on how a career in dance prepared her to be a bartender.
Valentino Longo, winner of the 2020 Most Imaginative Bartender Competition, on his creative passion for photography and the genesis of Shōshin Art Club.
Since its debut in 2015, the bar's signature take on the Trader Vic classic has gone through rum revisions, ice swaps and one crucial shift in technique.