Decades of etiquette and marketing about spirits, cocktails and bartending have established stereotypes about how women like to and should drink. Shanna Farrell explores the history of women behind—and in…
In an age when beverage programs have become an increasingly important part of a restaurant's identity, they remain curiously absent from restaurant reviews. Jordan Mackay gets to the heart of…
Spice Whisperer Lior Lev Sercarz answers your deepest, darkest booze queries, including how to use a "sh*tload" of bay leaves in cocktails and what pepper pairs best with a Negroni.
Introducing "About a Bar," a new column that explores America's newest and most notable bars and cocktail programs. First up: New York City's Nitecap.
Forget the Red Dye No. 4 that defined your childhood drinking days and say hello to the real grenadine.
Introducing "Drunk Abby," an advice column that will explore all of your drinking queries via the boozy wisdom of an expert.
Equal parts swagger and hammer—with the "soul of a poet" and the fashion sense of a sailor—Tom Vaught is the modern-day embodiment of the legendary 19th-century bartender Jerry Thomas.
Since the minuscule Lower East Side bar opened its doors in 1999, Milk & Honey's influence on today's cocktail scene has been immeasurable. From its diaspora of bartenders to enigmatic…
From Artusi to Barnacle, Brad Thomas Parsons explores Seattle's love affair with amari and the unique culture that's grown up around these bitter liqueurs.
Whether across an ocean or across town, bartenders love to crush on other bartenders. "Bartender Crush" digs into these connections and the drinks and drunken nights that inspired them.
In all of its unabashed kitsch, it's easy to dismiss tiki as a category of drinks chronically prone to passing fad. Robert Simonson makes a case for the opposite and…
These drinks prove that bitter really is better.