Born surreptitiously in 1949, the simple gin cocktail is now a staple at the city’s best bars.
A group of pioneering bartenders helped translate the Argentine palate into a cocktail aesthetic that still influences the city today.
At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
The Taipei bar is a showcase for the island nation's complex, singular identity—right down to its menu of homegrown drinks.
The longtime plea to "keep politics out of wine" ignores the fact that wine has always been political, and that drinking it can act as both rebellion and discovery.