Why Can’t Hollywood Get Drinking Right?
When it comes to its portrayal of drinks and drinking culture, Hollywood is woefully out of touch.
- story: Robert Simonson
- illustration: Nick Hensley Wagner
When it comes to its portrayal of drinks and drinking culture, Hollywood is woefully out of touch.
Looking back at a decade of drinking defined by bawdy cocktails.
A Rake’s Bar dedicates itself wholly to regional ingredients, forgoing the likes of simple syrup and citrus. But are the drinks any good?
Bartender Selma Slabiak makes a case for this forgotten classic from the mind of “a careful, almost clinical, student of potable liquids.”
Bartender Dan Greenbaum makes a case for this two-ingredient classic named for a hot mess of a Spanish monarch.
The blue cheese-stuffed olive has proven itself, bizarrely, to be one of the few drink garnishes with real staying power.
Bartender John deBary makes over five of the cocktail canon’s most notorious liqueur-based drinks.
Downtown LA’s booming scene insists that the new hotel bar is really five bars in one.
The White Lyan team shares their advice on how to turn food waste into cocktail ingredients at home.
Peep the cover of our new book with Drew Lazor, Session Cocktails: Low-Alcohol Drinks for Any Occasion.