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Spirits

Drinking with Metallica’s Rob Trujillo

Metallica's legendary bassist sits down to talk about drinking on the road, finding balance and the time he drank Jack Daniels with his musical idol, Motörhead's Lemmy Kilmister.

  • story: Derek Brown
  • story: Jeff Jetton
  • photo: Ross Halfin
Cocktails

DIY Tepache Is the New “It” Cocktail Ingredient

Tepache, a rustic Mexican street beverage—traditionally made from fermented pineapple and spices—has found an unlikely home in America's craft cocktail bars. Emma Janzen explores the growing world of DIY tepache.

  • story: Emma Janzen
  • photo: Nicolai McCrary
Places

South Philly’s Limoncello Economy

In one of America's most historic Italian neighborhoods, homemade limoncello is traded for favors as a symbol of southern Italian gratitude. Adam Erace on his landlady's liquid gold.

  • story: Adam Erace
  • photo: Ashley Sauers
Cocktails

Bringing Chocolate Back: DIY Crème de Cacao

Crème de cacao, a bittersweet liqueur made from cacao, has been dismissed as a bygone oddity from the cocktail's darker, disco days. But it's back and more balanced than ever.…

  • story: Kenzi Wilbur
  • photo: Everjean
Spirits

The Toppling of the “Top Shelf”

An exorbitant price tag—or a lofty position on a back bar—are no long an indication of a spirit's quality. Heather Sperling muses on the fall of the "top shelf" and…

  • story: Heather Sperling
  • photo: Helen Cook
Spirits

The Delivery Booze App Business Goes Boom

Over the last year a crop of booze delivery apps—from Drizly to MiniBar to Swill—have sprung up, begging the question: Why now? Will Gordon ponders the boom's merits and future.

  • story: Will Gordon
  • illustration: James Carpenter
Spirits

Rustic Modernism: A New Age for Mexican Spirits

Can a category of spirits defined by an intense bond with tradition innovate without abandoning authenticity? Nils Bernstein explores the developing relationship between history and modernity in Mexican spirits.

  • story: Nils Bernstein
  • photo: Peden + Munk
Spirits

Whiskey Gets Older, Faster

At NOLA's Root Squared, bartender Max Messier is experimenting with a tool that, in mere minutes, "ages" spirits that would normally take years to create in a barrel. Roger Kamholz…

  • story: Roger Kamholz
  • photo: Phanatic
Spirits

Can Craft Cocktails Push Spirits to Be More Sustainable?

In a world rife with environmental concerns, allocating agricultural resources to fuel $15 craft cocktails is difficult to justify. Bartender Bobby Heugel presents the environmental, economic & social challenges to…

  • story: Bobby Heugel
  • illustration: James Carpenter
Spirits

Hecho in America: Distilling Agave Spirits Stateside

Mexico has been the agricultural and spiritual home of agave spirits for centuries. Now, some American distillers are attempting to fashion their own interpretation of the spirit on U.S. soil.…

  • story: Emma Janzen
  • photo: Thomassin Mickaël
Spirits

What Exactly Defines a “Craft” Spirit?

“Craft spirits” have gone from obscurity to ubiquity over the past several years. But what exactly defines a craft spirit? With money and reputation riding on the answer, American distillers…

  • story: Wayne Curtis
  • photo: Rocky Sun
Cocktails

Making Peace in the War on Vodka

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,…

  • story: Will Gordon
  • photo: Christian Senger
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Featured Recipe
Cardinale Negroni Cocktail Recipe

Cardinale

This riff on the Negroni alters the ratios slightly and swaps Campari for slightly spicy Contratto Bitter…

More Recipes →
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