Sarah Baird is a writer and culinary anthropologist whose food and drink writing has appeared in Southern Living, Serious Eats, CNN’s Eatocracy and beyond. Her first book, Kentucky Sweets: Bourbon Balls, Spoonbread, and Mile High Pie was recently published.
From slushies to test-tube shooters to once-banished ’70s drinks, a number of craft bars are creating a whole new canon of ironic cocktails, many of which recall a simpler time in our boozing lives. Sarah Baird on how low-brow is the new high-brow and why bartenders are so keen to let their hair down.
A new wave of bottled cocktails inspired by the craft cocktail movement are starting to make their mark on the industry. Sarah Baird meets the players trying to make you forget the wine coolers and canned cocktails of yore.
In his “Bar Tripping” column, photographer Daniel Krieger travels the world to capture its most photogenic bars. This week he hits Bacchanal, the magical backyard party of a wine bar that’s become a New Orleans institution.
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. At Cure in NOLA, that ritual often means street football and, well, getting punched in the face.
Bowls of red beans and rice are a Monday night staple at bars around NOLA—but they’re so much more than just a free meal. Sarah Baird on how this centuries-old tradition in an often-unpredictable city turns strangers into family.
Not for the faint of heart, pickled pig lips are a South Louisiana dive bar delicacy with a generations-old ritual. Sarah Baird dishes on loving the gruesome snack and learning how to eat it right.
From steroids to chewing tobacco to some of the most notorious drinkers in the history of sports, baseball has a special bond with substance abuse. Sarah Baird on the intersection of booze and baseball, and all of the punch-drunk demigods it’s produced.
Largely a product of lax liquor laws and exorbitant drink prices, 7-Eleven convenience stores have become the hottest new hangouts in Hong Kong’s nightlife epicenter. Sarah Baird on the strange phenomenon that is “Club 7-Eleven.”
Over the last half-century, juke joints—rural Southern bars for dancing and music—have become an endangered breed. Sarah Baird travels up the Mississippi Delta to drink and dance at one of the South’s last true juke joints: Po’Monkey’s.
The legendary thrash metal band, Gwar, has taken their brand of (fake) blood-soaked rock behind the bar. Sarah Baird visits the band’s Virginia watering hole—GWARbar—to chat tiki and what it’s like to run their own gruesome version of Graceland.
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