In this round of "Anatomy of a Backbar" Martin Cate explains his approach to building a nearly 700-bottle collection of rum at Smuggler's Cove.
There's a new wine-based frozen drink in town.
Cresting the wave of interest in aperitifs, vermouth is beginning to gain momentum as drink to be consumed outside the cocktail. Lauren Sloss on the bars and restaurants highlighting the…
In 2006, tequila gained a new category—extra añejo—for tequilas aged in wood for three years or more. For a spirit long praised for its transparency, the rapid grown of extra…
For most, flavored spirits are a shudder-inducing category associated with laboratory witchcraft and bad decisions. But even the bodega's bottom shelf isn't immune to the craft boom. Lauren Sloss on…
Capitalizing on San Francisco's obsession with Fernet Branca, an unlikely team from the Bay Area has released its homage to the classic Italian bitter using native ingredients. Lauren Sloss on…
Welcome to "About a Bar," a column that explores America's newest and most notable bars and cocktail programs. Today, San Francisco's most cerebral cocktail bar, The Interval.
Many European agricultural products, including wine and spirits, are awarded distinctions that safeguard their production methods and terroir. Should America's craft distillers protect spirits like gin based on where and…
Spirits marketing runs the gamut from blatant lies to harmless, but fanciful stories. At the height of bourbon mania, Diageo's Orphan Barrel Bourbons claim origins in tales of barrels lost…