In the early 1900s, Washington, D.C.'s elite bartending club was a powerful declaration of Black agency. Today it remains a source of inspiration for the city's bartenders.
Better known as Don the Beachcomber, the godfather of tiki contributed more to cocktail culture than just tropical escapism.
Twenty years after it changed cocktails forever, friends and former staff remember the bar’s exhilarating early days.
How New York’s pioneering punk-rock sake bar became a culture unto itself.
Pimm’s No. 1 Cup, best known for it’s namesake cocktail, was once part of a family of liqueurs. What happened to Pimm’s Nos. 2 through 5?
From a 1930s mix of “Chablis, gin and ice cream” to the Midwest’s beloved Pink Squirrel, a look at the evolution of the ice cream cocktail.
As loathed as it is enduring, the Dirty Martini has long been due for an upgrade.
Swim-up bars are now ubiquitous. But how and where did the idea first originate?
In "Spirit Guide," Wayne Curtis demystifies the ever-shifting spirits landscape one bottle at a time. This round: the return of Pennsylvania and Maryland rye whiskey.
Often the most reliable place to find a tiki cocktail—even if it's a bad one—is at a Chinese restaurant. But why?
