The Frankenstein approach to spirit infusion has infiltrated the cocktail world at its most elite levels.
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.
You won’t find the term on a menu, but it’s an essential shortcut for high-volume bars and better drinks at home.
Rotem Ben Shitrit has been collecting minis since he was 12 years old.
The divisive green glass bottle has become a signifier of craft beer cool.
This home bar, tucked discreetly into a faux-vintage globe, has become a bro sensation.
Before it ever appeared on a menu, the 50/50 shot of Montenegro and mezcal (aka "Monte y Mezcal") became a national call drink.
Among collectors, the idiosyncratic brand has become the only modern whiskey to transcend the status of Pappy van Winkle.
How a flop from the ’70s has inspired a whole new category of whiskey.
How Grand Old Parr, a little-known Speyside Scotch, became a South American obsession.