Taffy Brodesser-Akner Is Anything But Basic
The prolific culture journalist and novelist on her hatred of jazz, drinking with Gwyneth Paltrow and the people she’ll never profile.
- story: Leslie Pariseau
- photo: Scott Heins
The prolific culture journalist and novelist on her hatred of jazz, drinking with Gwyneth Paltrow and the people she’ll never profile.
After a $2.4 million renovation, the Formosa proves what we’ve long known: remakes are hard.
A case for rescuing your wine rejects with a splash of spicy, peppery brine.
Bitter, fluffy and bright, the Tokyo-born Spumoni is Italian aperitivo filtered through a Japanese lens.
One rainy evening in Brooklyn, a biker chick with a gold tooth changed the course of cocktail history.
Makers of one of the world’s most coveted liqueurs released an oddball “orange” bottling in the 1970s. Then it vanished without a trace.
In “Masters of X,” we spotlight bartenders chasing perfection in one drink. Here, Natasha David on the effortless art of the spritz.
At Napoleon House, the veteran bartender can make you a signature Pimm’s Cup in 15 seconds flat.
This 28-year-old teacher is cataloging his attempt to drink every single alcoholic beverage mentioned in Pynchon’s nine major works, including the 902-page Gravity’s Rainbow.
A coconut-blasted sour, Napoleon House's Sazerac, a pre-bottled amaro blend and more.
Four of our favorite bartenders update iconic summer classics with help from the Giffard line of fruit liqueurs.
The bar manager at Pisellino calls on a broad set of ingredients and blueprints to evolve the classic aperitivo template.