Bottled cocktails may seem a recent novelty, but bartenders have been throwing spirits in a bottle since Jerry Thomas's day. Kenzi Wilbur breaks down the DIY art of the to-go…
Verjus—the fresh juice of unripened grapes—has long been a chef's staple in European kitchens. Now it's making its way into America's bars and cocktails.
Vodka has become the contentious spirit at the center of a cocktail culture war. On one side: the vodka drinkers, derided as incurious rubes. On the other: the cocktail enthusiasts,…
The ideal end to a long day of manual (or mental) labor, or a morning Rx after a night of tying on one too many, the fizz family of frothy…
In an effort to recreate the time-honored ritual of smoking and drinking, Stephanie Teslar, of Phoenix's Blue Hound, has begun ingeniously smoking cocktail glasses with tobacco.
Jungle juice has many names, but only one common language: extreme intoxication. Kenzi Wilbur digs into the crooked oral tradition that has led America's firewater from the jungles of the…
As the lime shortage continues, bars are learning to cope with the reality of an expensive necessity. From cutting them out all together to using alternative acids, six spirits experts…
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.