A complex, spice-forward non-alcoholic cocktail.
This unassuming Moscow Mule from Eric Alperin's forthcoming The Streamliner in downtown Los Angeles, gets garnished with a scoop of house-made citrus sorbet.
Welcome to The PUNCHbowl, a weekly installment where we share our favorite longreads on all things drinks and nightlife. This week, we traced ginger beer's rise in the U.S., studied China's investments in…
Montana is a nouveau dive bar, meaning that it did not fall from grace to become a dive—it was born this way. Birthed by Rachel's Ginger Beer—Seattle’s farmers market ginger…
Extra Fancy's Rob Krueger incorporates crowd-pleasing ginger beer into his Go-To, alongside gin, cucumber, mint and St. Germain.
This simple mix of dark rum and ginger beer over ice has roots in colonial Bermuda, where England’s Royal Navy opened a ginger beer plant in the late-19th century.
Seattle bartender Jamie Boudreau's bitter Italian riff on the classic buck cocktail.
Born from a long lineage of ginger beer-based buck cocktails, this mixed drink featuring vodka, ginger beer and lime juice was created in the early 1940s. Most accounts credit the…
A cucumber-inflected take on the mule.
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.
How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.