The Drinks Issue: February/March/April 2015, Issue No. 39
First the first time, we’ve combined our annual drinks issue to bring you stories from both Manhattan and Brooklyn.
February/March/April 2015: Issue No. 39
This issue also features stories from Edible Brooklyn, which you can read here.
NY Drinks NY Celebrates the Empire State of Wine
Save the date: NY Drinks NY returns on Tuesday, March 10th.
Good Cider to Toast New York’s Hard Cider Boom
Brace yourselves. Good Cider is coming.
The Man Who Made Long Island Wine Country
This pioneering family is a longtime leader in Long Island wine.
Vintage Cocktail Books Make for Intoxicating Research
Libation librarian Greg Boehm has amassed an astounding array of books on booze in a Flatiron storage space frequented by Manhattan’s bartending cognoscenti.
Local Cheesemakers Wash Their Curds in Everything from Beer to Absinthe
Local cheesemakers wash their curds in everything from beer to absinthe.
Pickling Is the Easiest Way to Preserve Big Flavors for a Thin Season
Since brine is often just as delicious as the veggies it cured, forager Marie Viljoen uses pickling liquid in cocktails with everything from vodka to gin.
Each Sunday, This Cocktail Glass Is Half Full — With Coffee
Given the cutting-edge caliber of craft coffee and cocktails, it’s not surprising that there’s now a way to indulge in both at the same time.
Puerto Rican Moonshine, Pitorro, Finds a Home in the Bronx
Puerto Rico’s native hooch burns bright in the Bronx.
How New York’s Sake Scene Got Serious
How the city went from offering a small handful of mass-produced labels to the approximately 800 types that are now available is a story unto itself.
