If you ask Marco Zappia what he does for a living, he’ll tell you: “The first part of my day is spent compulsively macerating and cultivating gnarly microbial growth. The…
For Eryn Reece, drink-making wasn't always about precise pours of sotol and Angelica root-rinsed glasses. When she first made the jump from waitressing as a teen to working behind the…
“I really didn’t think anyone would listen, but I had to write about it,” says Alice Feiring, the author of a 2001 exposé printed in The New York Times that uncovered…
If you want to literally taste Texas, grab a pint of Jester King. In making their beers, co-founder Jeffrey Stuffings, along with his brother, Michael, rely upon the local Austin…
If you’re on the hunt for a rare, out-of-print cocktail book from the nineteenth century, check in with Greg Boehm. It’s likely he has a copy sitting in his library,…
“You get into something interesting like natural wine, and you love it, and you want the whole world to come to your party,” says Justin Chearno, wine director of The…
A former brothel in Paris’s 9th arrondissement may not seem like an obvious destination for Painkillers and Daiquiris. But at Dirty Dick, the California-born Scotty Schuder has transformed the red-light…
“I want to disrupt the game. I want to make it more fun, and less singular-minded than what’s just in a glass,” says bartender Channing Centeno. On any given day,…
It sounds like a cliché, but Joe Campanale’s wine revelation happened while studying abroad in Florence during his college years at NYU. But with professors like wine author Ian D’Agata…
“Each component is intentional. Nuance is something we value a lot,” says Peder Schweigert of his approach at Marvel Bar, the Minneapolis speakeasy where he serves as the general manager…