How the New York-based bartender and consultant is helping bars around the world reimagine their closed-loop cocktail programs.
Today’s Scotch cocktails go way beyond the Rob Roy. Here, five New York bartenders share their recipes for thoroughly modern drinks that showcase the spirit’s range.
Once synonymous with Islay Scotch, peat is making its way into gin, rum, American whiskey and more.
How do you navigate the incredible spectrum of amaro styles? Here’s a look at three important expressions—Sicilian, carciofo and alpine—and how to use them in drinks.
A fresh batch of eggnog can mature for months, or even years. And some say that’s a good thing.
Inside El Tesoro’s innovative La Alteña distillery, located 6,890 feet above sea level in the Jalisco highlands, where three generations of tradition act as a beacon for the future.
The Houston-based bartender is using fitness as a means to create a stronger, healthier community.
The quest to overcome self-inflicted damage has given rise to an entire industry of pills, patches, tonics and more.
From amaro caldo to American brandy, these are the drinks that will be on each of our holiday tables.
A growing number of bottles are being labeled “blackstrap rum,” but almost no one can agree on what it really is.
Over the last couple of years, Ashtin Berry has made it her personal mission to bring awareness of intersectionality to the bar world.
In a spate of new releases, Dale DeGroff, Gary Regan, Jeff Berry and Wayne Curtis update their seminal texts, first written in the early days of the cocktail revival.