The 12-time novelist on drinking with the literary establishment, his crash course in reality television and how Toni Morrison taught him to write like jazz.
The ersatz Martini said everything about fusion, New York City nightlife and the spiraling ’tini craze.
The Pouring Ribbons bartender looks for nuance in everyday ingredients, creating drinks that are familiar, but not formulaic.
Campari Daiquiris in Toronto, Alice Feiring's guide to natural wine, a London bar by way of New York and more.
Say hello to the 36 bartenders from U.S. and Canada advancing to regionals in Portland, Nashville and Philadelphia.
What does summer drinking look like in New York? Five beachgoers offer a glimpse of their favorite go-tos.
What many assume to be the de facto Japanese style has been misunderstood for nearly a decade.
The disco ball corridor is an Instagram magnet for club kids, drag queens and pretty much anyone who passes through it.
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
We asked 10 of America's best bartenders to submit their finest recipe for the Piña Colada—and then blind-tasted them all to find the best of the best.
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.
The eyes and ears of three very different bars tell us about their normal-and not so normal-nights on the job.