The bar owner and ‘By the Smoke and the Smell’ author makes a massive case for small booze. We have his bottle recommendations.
Get a taste of what New York is making.
At Rouge Tomate, where gleaming two-toned hardwood floors, modernist banquettes and glowing tomato-red panels make everyone appear to radiate inner balance, you can — quite literally — drink to your health.
Everybody loves the drama and action that comes with shaking a cocktail, but sometimes you’ve got to resist the urge to shake and just go for the stir.
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.
Now in its fourth year, the Manhattan Cocktail Classic is like a Davos for distillers and drink makers.
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.
From sake to negronis, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
We’ve done brews (our summer Good Beer event), we’ve done Brooklyn Uncorked (that’s coming up in May). Now it’s time for the big guns:…