Plenty of spirits are designed to be sipped on their own, but what about those developed specifically to be mixed into drinks? Here, four of the most notable “cocktail spirits” released in the last year, and how they were made.
To shake, to stir or to throw? Each method has a dramatic effect on how a Martini tastes. Roger Kamholz on the merits and limitations of each, with help from bartenders, cocktail experts and an MIT scientist.
In the last 15 years, well spirits have gone from low-quality cash cows to symbols of a bar’s ethos and intentions. Roger Kamholz spoke to 25 bartenders around the country to find out just what the standard well looks like today.
In his “Bar Tripping” column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week, he steps inside New York’s Bar Goto—Kenta Goto’s new oasis of subtle, Japanese-style drinks and small plates, with a deeply personal history.
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. This it how it all goes down at Employees Only in New York City.
The recent cult success of Stiegl’s grapefruit radler has inspired countless riffs, a website and even a Twitter rally cry. Roger Kamholz on how this shandy-like blend of citrus soda and beer is paving the way for a new category of beer and beer cocktails.
At NOLA’s Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, “ages” spirits that would normally take years to create in a barrel. Roger Kamholz explains the technology and implications behind rapid-aging whiskey.