Hungry? Our events calendar has loads of Edible events around the city, like Opening Day of the Down to Earth Farmers Market at McGolrick Park. Stop by for fresh fish from American Pride Seafood and pastured beef, lamb, goat meat and pork from Stone & Thistle Farm. Here’s what’s happening this week.
At the new upscale, upstairs Avenue B bar Pouring Ribbons, mixological theatrics take a back seat to methodical experimentation.
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.
Before you even decide what cocktail you want to make and before you even open the bottle, there’s something about Caledonia’s Barr Hill Gin that you can’t help but notice. And not just with your eyes. It’s the aroma.
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.
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.
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.
Thoughtful experimentation takes the lead on this new bar’s menu.
How Audrey Saunders helped incite the craft cocktail revolution.
Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
We’ve taught you how to butcher a bird, we’ve taught you how to churn butter, now we want to teach you how to craft the perfect cocktail.
From sake to negronis, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.