Inspired by the technique once used to make applejack, "jacking" is a quick and easy way to infuse spirits.
Dale DeGroff’s go-to syrup is an unconventional blend that adds depth and complexity to sours and more.
A quick trick turns leftover wine into a secret weapon behind the bar.
American cocktail bars have adapted to a new normal, reshaping their programs and their identities in record time.
The vanilla-like tuber has become a colorful tool in the modern bartender’s arsenal.
How to hack your home pantry for better drinks, according to half a dozen bartenders.
Inverting the proportions of classic drinks can unlock a whole new realm of low-proof cocktails.
Pulverized, freeze-dried fruit can add aroma, flavor and a burst of color to just about any cocktail.
Testimonials from bartenders, owners and community organizers in the wake of COVID-19.
Eli's Mezcal Room in Brooklyn is part of a growing crop of spirit-focused social clubs offering an alternative way to taste hard-to-find agave.