Bar Review: Is the New EMP Actually an Improvement?
Robert Simonson on the revamp of Eleven Madison Park’s trailblazing bar.
- story: Robert Simonson
- photos: Eric Medsker
Robert Simonson on the revamp of Eleven Madison Park’s trailblazing bar.
We asked 17 of America's top bartenders to submit their finest recipe for the Old-Fashioned—then blind-tasted them all to find the best of the best.
The caffeinated ’80s drink has returned, and it’s weirder than ever.
How have these bastions of old-school drinking changed with the times?
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
Whether pre-diluting or carbonating, in some bars, quality control goes beyond “bottled or tap.”
We added a whole egg to seven classic drinks. Here’s what happened.
Some bartenders are taking to microdosing all of their drinks—from stirred to bubbly—with saline.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.
The past year brought to light issues of sexism and diversity within the bar community, forcing the drinks world to take a hard look at itself.