A quintessential winter warmer, the toddy's simple formula has remained largely unchanged for centuries. Here, get to know the toddy in classic recipes and their modern interpretations.
Your daily dose of news and happenings from around the drink-o-sphere: - The creator of the Seelbach confesses that the cocktail's elaborate origin story is entirely false. - Forbes explores the wines…
Your daily dose of news and happenings from around the drink-o-sphere: - A fountain in Abruzzo, Italy now dispenses locally produced wine at all times. - David Wondrich writes in defense of…
As punch continues to regain popularity, so, too, do the tools that accompany it. Chloe Frechette on the history of punch gear and how David Wondrich and Cocktail Kingdom are…
First appearing in Jerry Thomas’s 1862 How to Mix Drinks, the Japanese Cocktail is accompanied with no explanation of its namesake, nor do its ingredients lead one to believe it…
During the julep's 19th-century heyday, the frosty drink accumulated a canon of riffs, including this cognac-based favorite.
In the age of craft spirits, ordering a gin-based cocktail isn’t as generic as it once was decades ago. Small-batch, freestyle American gins are vying with London dry gin for…
This iconic pre-Prohibition cocktail—an unlikely combo of white crème de menthe and cognac shaken and served up—stormed bar menus in the 1920s, becoming a favorite among high society.
The James Beard Foundation announced its list of 2014 semifinalists today, and a scroll through the list proves what a shining moment this is for drinking in America. Several of…
As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July…
