Welcome to "In the Details,” a series on the unique features that give some of America's most interesting bars their character. This time: the decadent ritual of "resentin" at Chicago’s…
Famed for being the birthplace of the Bellini, Harry’s Bar in Venice has developed an ethos all its own. Robert Simonson on the bar’s idiosyncratic drink-making techniques and its enduring…
It's time to reconsider Chianti and the tired tropes that have come to define expectations about the classic wine. Here, nine bottles to drink now, each embodying the best of…
As Negronis and spritzes boom in popularity, so too has the market for bitter Italian aperitivo liqueurs and amari, so much so that domestic distillers are producing their own versions.…
Over the past few years, there’s been a mini-boom of American-made bitter liqueurs, which—despite being modeled after Italy's famous amari and bitter aperitivi—are largely unique. Here, a guide to seven…
Italy's take on happy hour, aperitivo, is gaining steam in the U.S., where a number of bars are combining the Italian tradition of leisure with that of American drink-making. Here,…
Your daily dose of news and happenings from around the drink-o-sphere: - Chicha de jora, a fermented corn beer dating back to the ancient Incan empire, can still be procured in…
Slow Food's Banca del Vino, or "Wine Bank," is reserving thousands of bottles of Italian wine solely for preservation and education. Molly Hannon on the "slow wine" movement and how…
Red bitter liqueurs are the cornerstone of Italian aperitivo culture, which American drinkers are eagerly adopting in the forms of Spritzes, Negronis and beyond. Katie Parla lays out the key…
(n.) This almond-flavored liqueur is distilled from apricot pits or almonds. The name is thought to be the diminutive of amaro, a type of Italian bitter spirit, as the sugar…
