The globe-trotting pizza consultant adds Averna to his entertaining repertoire with a traditional Sicilian digestivo ritual.
Fruit pét-nat from Sweden, old-school Italian Amarena cocktail cherries, an unlikely celebrity whisky and more.
The Brooklyn wine director and restaurant owner adds Averna to his entertaining repertoire with a simple take on the caffè corretto.
Disneyland's private cocktail bar, Club 33, has a 20-year wait list and costs $25,000 to join, plus $10,000 in yearly dues. Is it worth it?
With whiskey in their sights, a clutch of upstart makers is reimagining what the old-fashioned grape spirit could—and should—be.
The Seattle chef and restaurant owner adds Averna to her entertaining repertoire with a squeeze of seasonal citrus, an upgraded affogato and more.
The Frankenstein approach to spirit infusion has infiltrated the cocktail world at its most elite levels.
This oddball, overproof bottling from a lauded Jamaican distillery has hooked bartenders everywhere—hokey label and all.
In the late 1800s the Prussian Spirits Manufactory created—and replicated—over 8,000 recipes. More than a century later, it’s become a key player in the country’s craft spirits boom.
Today’s most innovative bartenders are on a mission to uncover the spectrum of flavors hidden within the ingredients we think we know.
Makers of one of the world’s most coveted liqueurs released an oddball “orange” bottling in the 1970s. Then it vanished without a trace.
It’s been 10 years since craft whiskey boomed. We blind-tasted 60 bottles from coast to coast to find out how far it's come.