Your daily dose of news and happenings from around the drink-o-sphere: - Toast, the beer produced from stale bread, has partnered with Chelsea Craft Brewing Company in the Bronx to launch its…
Ryan Maybee of Kansas City's Manifesto offers his Sazerac formula.
The Sazerac Bar on the ground floor of the Roosevelt Hotel has one of the grandest interior spaces in all of cocktaildom. With burnished wood, soft lighting and intricate tile…
Cherry, blackberry, honey—over the past few years, flavors usually associated with cough drops have snuck into American whiskey. Drew Lazor surveys the scene to find out how flavored whiskey is…
Seth Raymond swaps simple syrup for yellow Chartreuse in this Sazerac variation.
This straight-shooting recipe calls on an atomizer for the absinthe rinse to enhance the drink's aromatics.
This interpretation of the classic calls on a split base of rye and Cognac.
As usual, the Bitter Southerner is making drinking look good. We've got cocktail envy for their BS No. 3 by Atlanta bartender Paul Calvert of Paper Plane. A play on…
