As a beverage writer, my charge is not to write about liquids. It’s to write about aesthetics that happen to take on a liquid form.
Tag: cocktail
Cocktail-guru Clark Moore talks the White Negroni and what makes it so trendy.
Wife-and-husband team Jenny and Matt Dorsey take the prize in our Collective’s first cocktail challenge.
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
Health-Ade Kombucha is joining us this Thursday, March 8 at Good Spirits where they’ll be pouring playful combos with and without booze.
We’ve got the recipe from Pouring Ribbons.
The vegetarian restaurant makes a mostly low-alcohol, super-flavorful drinks menu that can appeal to even the most (and least) virtuous veg-eaters.
Three Edible cocktail competition contenders show us four of their favorite George Dickel whisky cocktails.
Milk punch hasn’t really received this much attention since the 19th century. Betony’s Eamon Rockey is here to change that.
Eamon Rockey, milk punch and the intense simplicity of Betony’s cocktail program.
The Tom & Jerry–a frothy, rich Christmas-time drink akin to eggnog–was, according to cocktail historian David Wondrich, created in the early 1850s by famed mixologist Jerry Thomas. As legend goes, Thomas refused to make them until after the first snowfall. It may not be Christmas yet, but the snow has fallen, people, so ready your mixers!
There’s something about Tuesday that’s maybe a bit blah. It’s not quite Monday, but it’s definitely not Friday. Why not add some tasty excitement to it with a ticket to Good Spirits on February 28th from 6-9pm? You’d better hurry though, because they are flying. You won’t want to miss out on food and drink from over 50 of the city’s best restaurants and distillers, all for just $45 at Downstairs at 82 Mercer in Soho.
