This week, Thrillist posted a list under the all-caps title "The Moscow Mule Sucks" sharing 15 bartenders' picks for most overrated and underrated mixed drinks.
Using bitters as a base instead of an accent goes back awhile—look at the 1939 recipe for Charles H. Baker's Angostura Fizz and you'll also find bitters being measured out to a full ounce. In this take on a gin-based tiki drink, the spicy flavors of Angostura are right at home.
For every intricate cocktail that ends up on a menu at your favorite bar, odds are there were a dozen more drinks that didn't make the cut—some outright failures.
If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step.
This smooth, frothy drink is made with whole milk that's thickened with starch, sweetened with sugar, and flavored with rosewater or orange blossom water, cinnamon and, sometimes, a dusting of ground pistachios. It's sold by street vendors all over Istanbul, but now you can make it at home.
This week, we asked our crew of sommeliers for their wine shopping tips. How do you spot a good retailer and what should we be looking for in a wine shop? What should you buy if you're looking to learn about wine? Are there specific brick-and-mortar shops, mailing lists, or online wine-selling sites we should be checking out?
A new sense of saucy irreverence is at play in Chicago—cocktails on tap, in bottles, and dance nights with shots of Old Fashioneds are all fair game. Here's our guide to the best places to drink cocktails in the Windy City right now.
Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in.
Far from the French Quarter, in the outer boroughs of New York City, you'll find a coffee shop slinging a different twist on the classic chicory-coffee combination. We crashed the party at Brooklyn's Sweetleaf outpost to get some step-by-step tips on this drink from barista Nikita Flavius-Gottschalk.
Chase White worked in the kitchen during the early popup days of Saison in San Francisco, but it took a move to NYC for him to step behind the bar, first at Brad Farmerie's Double Crown and The Daily, then at the Experimental Cocktail Club. Back in San Francisco, he's returned to Saison in the role of head bartender. His drinks span the spectrum of tiki riffs and fizzy Champagne drinks to spirit-forward stirred offerings, but the words he keeps returning to in his descriptions are 'texture' and 'umami'.
Belgium is my version of Guns 'n' Roses' Paradise City, where the grass is green and the beers are plenty. Here's my guide to a few of the different styles you'll find in the Belgian section of your local beer shop.
As drinkers tire of the (sometimes faux) gravitas that weighs down haute cocktailing, places like Golden Cadillac make more and more sense. Whether or not the cocktail program is successful is a more complicated question.
My wife is a Diet Coke fanatic, so I took her with me to test out the new Diet Coke Cherry Slurpee at 7-Eleven.
We asked Meaghan Dorman, head bartender at Raines Law Room, about what's going on in the cocktail world these days, plus how she feels about using rare and pricey spirits in mixed drinks.
A long cider list can feel daunting at first, but it is also the gateway to your new favorite cider. And once you know the lay of the land—and a few good questions to ask—choosing the right glass for any occasion is easy.
Pizza makes us happy, and beer makes us happy, and the two together make us really, really happy. We asked our beer pros for their tips on the ideal pairing for pizza, from a classic Margherita to the guilty pleasure of pizza Hawaiian-style.
In hotel bars, cocktail trends are moot and bartenders never judge. Your luggage may not have caught up with you yet, but you can stop in in your rumpled clothes for whatever you crave—a secret, comforting Cosmo or a classic gin martini. The hotel bar will serve you either—plus a Bay Breeze for your aunt—without blinking.
In general, we aren't huge fans of cocktail mixes. It's hard to capture the fresh flavor of citrus in shelf-stable or even refrigerated format, and the convenient drinks just don't tend to be as delicious as the fresh stuff. But Bittermilk has redeemed the category for us: these are cocktails mixes that we're actually happy to use.
Classic New Orleans cocktail recipes and a few more recent inventions from bartenders in the Big Easy.
"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York's West Village. The logistics didn't seem clear until Yamao came across the Oji Water Dripper, a Japanese cold drip coffee machine that allows the consumer to control the level of extraction.