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  1. We love cigars for the way that they enhance a moment, and we found that some of the makers of fine cigars said it best at this year’s International Premium Cigar and Pipe Retailers show in Las Vegas...
  2. During the 82nd annual International Premium Cigar & Pipe Retailers trade show held in Las Vegas in July, one of the salient topics that came from our conversations with the trade’s exceptional...
  3. If you’ve ever popped into the Tavern on 51 at the New York Palace hotel, chances are you’ve caught a glimpse of an off-limits staircase that’s taunted you from behind locked glass doors not far from...
  4. If you’re a bourbon lover, you already know that getting a bottle of Pappy Van Winkle is beyond difficult—we’re talking quantum-physics hard. Thanks to James Broyhill II, getting a barrel is a little...
  5. If your travels should take you to Seattle, you’ll want to reserve a night to visit Canon: Whiskey and Bitters Emporium , a cozy Central District restaurant and bar dedicated to craft cocktails and...
  6. It used to be that barrel-aged gin wasn’t a novelty or a niche segment of the market; instead, it was the norm. During the first half of the 19th century, all gins were aged out of necessity—wooden...
  7. Zacapa 23 contains a blend of rums from 6 to 23 years old. Key Tasting Notes: Wonderfully intricate with honeyed butterscotch, spiced oak, and raisined fruit. Appearance: Light mahogany. Nose: Sweet...
  8. 1 measure sour mix 1 measure pulque 2 measures fresh watermelon puree 2 measures Clase Azul Plata Tajín (Mexican chili salt) Ice Serve in a pulque mug on ice. Rim with Tajín. Garnish with a stick of...
  9. The exceptional Glenfiddich 21 Year Old single-malt Scotch whisky is uniquely finished for up to four months in hand-selected bourbon barrels that once contained rum from the Caribbean, infusing this...
  10. This recipe has been adapted from the original 1850 recipe found in the book Drinking with Dickens by Cedric Dickens, great-grandson of Charles Dickens. Serves 6 2 parts Hendrick's gin 3 parts...

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