What does the bar by which we judge all other bars look like today? In “Deep Dive,” we send writers back to their college haunts to find out what treasures…
The craft cocktail movement has resurrected and revamped drinks in every realm—from tiki to frozen to the most misguided of '70s cocktails. It was only a matter of time before…
Nearly two decades after Andy Warhol and Absolut first collaborated in the '80s, a new wave of spirits brands are tapping artists to appeal to consumers—only this time around, they're…
Beer o'clock, brosé, turnt. As new words to describe drinks and drinking enter the lexicon, the Oxford Dictionaries Online must decide which pass muster. Regan Hofmann takes a look at…
After decades of disrespect, a new crop of bartenders are looking beyond sangria's cheap past to create delicious, high-quality drinks that combine fruit and wine. Regan Hofmann on how the…
Big Beer's heaviest hitters are spending millions on R&D for new non-alcoholic beer brands, buoyed by the success of the category in Europe and the Middle East. But America remains…
For the legions of kids who move to the big city too young, too poor, too dumb to make it on their own, free bar snacks are a lifeline. In…
Published in 1977, Salvador Dalí's mostly forgotten Wines of Gala is the predictably eccentric follow-up to his absurdist cookbook Les Dîners de Gala. Regan Hofmann on its revolutionary way of…
From the outdoor beer stalls of Vietnam, the scent of grilled dried squid and other snacks call drinkers from all walks of life to linger on the street over a…
The Jell-O shot has mostly been banished to the ghetto of ingenious underage drinking. But there's beauty in that. Regan Hofmann on the surprising origins and nostalgic pleasures of jellied…