Derided for years as a cheap bar shot, Irish whiskey is undergoing a craft boom. Hope Ewing on how a new crop of distillers are reviving a centuries-old industry.
Concerned by growing threats to the history, culture and livelihood of traditional mezcal, five bartenders and one producer formed the Tequila Interchange Project (TIP). Shanna Farrell on how TIP is…
LA's most densely populated neighborhood is also its most exciting place to drink right now. From a new-wave karaoke joint to a pojangmacha-style pub to a historic dive bar, here's…
Largely a product of lax liquor laws and exorbitant drink prices, 7-Eleven convenience stores have become the hottest new hangouts in Hong Kong's nightlife epicenter. Sarah Baird on the strange…
In the comfort-food gold rush, the pig in a blanket is one of the only classic American snacks that hasn’t crossed over into bars. In the latest "Eating in Bars,"…
Capitalizing on San Francisco's obsession with Fernet Branca, an unlikely team from the Bay Area has released its homage to the classic Italian bitter using native ingredients. Lauren Sloss on…
A new wave of British gins is calling on history to break onto American shelves. In an overcrowded market, is Anglophilia enough? Tyler Wetherall on the latest British Invasion.
The bitter German digestif Underberg has developed something of a cult following in the U.S. But unbeknownst to most, the brand also has an Amazonian cousin, Brasilberg, distilled by a…
Before Kentucky bourbon, there was Pennsylvania rye, a spirit that slowly died out following the Whiskey Rebellion of the 1790s. Bryce T. Bauer on its fall and the producer who…
In the Alps, pine liqueurs and spirits are a common digestif. But in the U.S., they're an oddball novelty among experimental bartenders. Hope Ewing on why these weird, resinous spirits…
Now that Amer Picon—the classic French bitter orange liqueur—can no longer be found on American shelves, bartenders across the country have taken to recreating their own. Veronica Mewes on the…
Welcome to "Eating in Bars" a brand new semimonthly column celebrating bar food in all its incarnations, past and present, around the world. Up first, Regan Hofmann on the current…