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,"…
As the natural wine movement enters its second generation, the techniques and principles that define it are changing. Alice Feiring talks to some of natural wine's icons about now-popular techniques—from…
Just a stone's throw from downtown Houston is Houston Heights, the city's only dry neighborhood. Nicholas Hall explores the quirky area, the archaic law that keeps it alcohol-free and the…
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…
Over the last half-century, juke joints—rural Southern bars for dancing and music—have become an endangered breed. Sarah Baird travels up the Mississippi Delta to drink and dance at one of…
Welcome to the 2015 "Besties Guest Bartending Series," a monthly event and column in collaboration with Momofuku featuring two bartenders who've inspired each other's work. This month: Brooklyn bar owners…
How did the hamburger brand itself as both a symbol of good, clean American fun and beer-soaked bar crawls? Regan Hofmann on the evolution of the burger's more debauched half.
A decade ago, collaboration between pastry chef and bartender was something of a novelty, often rooted in the sharing of molecular technique. Today, it's become the norm. Sarah Amandolare on…