The Magazine: January-February 2012
Beer Here:
Suds in the City
Chelsea Brewing Company is the lone survivor of Manhattan’s brewpub boom.
Time Capsule:
Liquor, Liquor Everywhere— But Not Allowed to Drink.
How New Yorkers stayed “wet” throughout Prohibition.
Back of the House:
Bemelmans
Old-school on a barstool at the Carlyle Hotel.
Indigenous Industry:
Amor y Amargo
From bitters builders, a bar.
Liquid Assets:
If You Drink Fair-Trade Coffee, Put This in Your Cocktail
An innovative entrepreneur is fighting global poverty with high-end alcohol.
Tastemaker:
The Natural
This wine importer will have you drinking better—in more ways than one.
Notable Edibles:
What to Drink When You’ve Been Drinking
… the ingredients liquefied daily at Blueprint’s Long Island City facility are altogether virtuous: organic produce like beets and celery, sourced from local farms during the growing season.
Notable Edibles:
Why Bourbon Belongs at Breakfast
… but I’m especially obsessed with their “baby bourbon,” so my mouth started watering when owner Ralph Erenzo mentioned that he was aging maple syrup in his old bourbon barrels.
Urban Forager:
Sipping Through Winter
Captured in cordials, souvenirs of summer can warm chilly nights.
Excavation:
The Subway Cocktail
Digging up a century-old libation.
Grist for the Mill:
Toast Our 21st Edition With a Drink
This issue serves up stories about bottle businesses for which delectability is only one objective.
Entrepreneur:
Thinking Outside the Jug
How a Harlemite built her wine business one bottle—and one customer—at a time.
Shop Talk:
For Saké’s Sake
Message in a Bottle. Rick Smith and Hiroko Furukawa stock 150 bottles at their Ninth Street store—the only sake specialty shop on the East Coast.
DIY Diary:
Subterranean Suds
Below the kitchens of 508 Greenwich Street, something is brewing.
Locavore Pour:
Harvest Spirits
This upstate, orchard-based distillery spins homegrown fruit into luscious liquor.
Behind the Bottle:
The Whiskey Warrior
An American-born Scotch maker brings back the blend.
Reading About Eating:
Move Over Madeline
Bemelmans’s book could best Bourdain’s.
Melting Pot:
Big Flavors in Little China
Just in time for Chinese New Year, Buddakan chef Yang Huang takes us on a downtown tour though the flavors of his homeland.
Obsessions:
The Negroni
Beloved by bartenders, a classic Italian aperitif finally gets its due.
Aftertaste:
Pints by Numbers
How New York’s once-egalitarian drinking houses divided on class lines.