It’s almost Friday — so here’s a garden-fresh basil-based cocktail for your Thursday night drinking pleasure.
Wouldn’t it be great if we had a Slow Food New York spirits cocktail hour every week? We can dream — and check out the slideshow from Wednesday night’s thirst-quenching event.
Sip is slow-style tonight at the Slow Food and the Astor Center’s Second Annual Spirits of New York!
I love a Shandy. And, up until now, I was fairly well satisfied with just your average, work-a-day beer-n’-lemonade combo, if ever for its refreshing, low-alcohol “ahhhh” charms on a warm, sunny day. That is until I was ruined forevermore by talented barman, Eamon Rockey.
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.