Thanks to terroir-driven bottlings, bartenders are revisiting a category overlooked during the cocktail renaissance.
After a period on the fringes, vodka is being embraced by bartenders in the craft cocktail scene.
Brian Miller and Major Food Group’s king-size tiki bar, The Polynesian, aims to be the best in the world.
“I was primed to fetishize it, a ‘beer for natural wine geeks’—and fetishize it I did.”
In "My Obsession," writers take a single object in a bar and explore its significance. This month: Amanda Mull on what dipping into the free snack supply at her old…
How Wyoming’s take on the boozy slushie became the ski town’s unofficial drink of choice.
We asked 14 of America's best bartenders to submit their finest recipe for the Gimlet—and then blind-tasted them all to find the best of the best.
Memorizing details about grapes and vintages won’t tell you anything about a winemaker’s moral condition.
Brewers are adopting tiki flavors, drawing on tropical fruits, sharp citrus and rum-redolent spices.
From acid jazz and Mojitos to bebop and sake, a look at four of Tokyo’s most unique record bars, and the playlists that define them.
The Mint Julep, Manhattan, Margarita and more, restyled as low-proof session cocktails.
The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.