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.
Dozens of bars, from Key West to Dublin, allow anyone to tune into their feeds 24/7.
Novelty glassware is impractical and embarrassing. I can't get enough of it.
After 15 years, the “blackout in a can” remains a garish reminder of the fine line between pleasure and harm.
Once confined to the lip of a glass, the cocktail rim has grown to commandeer the entire thing.
Once loathed by bartenders as a symbol of bygone kitsch, the V-shaped glass is now poised to unseat the coupe.
The mini-cocktail has gone from bartender handshake to menu mainstay.
The growing crop of jewel-toned and mirror-clad bars serving bitter and bubbly drinks reflect the post-pandemic vibe du jour.
In “My Obsession,” writers take a single object in a bar and explore its significance. This month: Jaya Saxena on how she found out she was made for the much-maligned…