Cider isn’t just that saccharine, bubbly stuff kids drink when the adults want to propose a toast anymore. Nowadays, the apple-based drink–in drier, sparkling, boozy forms–is competing with craft beers for space on upscale restaurant menus.
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Leave it to Marie Viljoen to inspire us to forage more. That gal is always thinking ahead. Last summer she gathered a gorgeous bounty of fruit, which she turned into the black cherry bourbon she now uses to mix cocktails in the dead of winter.
The American Museum of Natural History has a new–and highly Edible!–exhibition that will intrigue, astound and make us all think harder about how food gets from a farm to our fork. The exhibition, Our Global Kitchen: Food, Nature, Culture, features hands-on activities to explore every aspect of what we eat–from growing and transporting to cooking, eating, tasting and celebrating.
After a rigorous hike in the Alps, Adam Ford and his wife Glynis toasted their feat over a locally made vermouth in the Italian town of Courmayeur. That day, his perception of vermouth–and in turn, that of many New Yorkers–was changed forever.
When Eleanor and Albert Leger’s kids went off to college, the duo bought a dairy farm in the Northeast Kingdom of Vermont and set about making a relatively new drink: ice cider. Unlike it’s cousins ice wine and applejack, ice cider has been around fewer than two decades. The sweet, apple-based drink was invented in Canada, where frigid temperatures make easy work of freezing the apple juice that serves as the base for the cider.
Robert Burns Night—held each January 25 in honor of the 1759 birth of Scotland’s most famous poet–is a spirited celebration filled with whiskey, haggis, kilts and poetry. Read more about the annual fest here in our current issue.
In honor of the Mayans (and perhaps to celebrate that they were wrong about that whole world-is-ending thing), we’ve lined up an evening’s worth of lessons from some local Mexican food experts. Join us on Wednesday, February 13th for How to…Prepare a Mexican Feast at the Brooklyn Brewery.
It’s 2013 and the craft distilling movement continues to pick up speed. In our current issue, Amy Zavatto recommends some of the best of the old-fashioned yet New Age-y locavore spirits to try in the new year.
Yesterday the Department of Sanitation and Grow NYC dropped some pretty heavy news on New York City: since they introduced collections at Greenmarkets in Manhattan, Brooklyn and Staten Island in 2011, they’ve collection ONE MILLION POUNDS of compost.
Sure, this issue works as a to-drink list. But I didn’t just want to serve you a hedonistic roundup of bars to hit and bottles to buy.
Sam Merritt will train you to be a beer sommelier.
Top Hops, a beautifully modern bar and market, has opened on Orchard Street.
