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  1. If you should be lucky enough to grab one of the eight seats at the Lower East Side’s Copper and Oak (scroll halfway down the website for info) on Allen Street, don’t expect to be handed a cocktail...
  2. The craft of aging spirits in oak casks is nothing if not romantic; after all, the technique goes back hundreds of years and has remained mostly unchanged over time. It’s a practice that requires...
  3. Simply put, bacon makes everything better; and when it comes to the guilty-pleasure comfort food, the pig is king. But if salting, sugaring, and curing pork belly makes it so delicious, shouldn’t we...
  4. Ready to delve into vermouth-based cocktails? Here are four standouts, lifted from my recently published book Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture . All are...
  5. The small-batch vermouths that have come to market in the past few years have breathed new life into a dying spirits segment, and in so doing they have generated plenty of excitement. The following...
  6. Vermouth is the cool kid again, and we’re not talking about just the red and white, but also the amber, rosé, and bourbon-hued. It’s now more than just Italian and French, it’s U.S. American, Spanish...
  7. A gin and tonic is mostly tonic water, so it stands to reason that a lousy tonic will tank the drink no matter how exceptional the gin. That’s why earlier this year, Nick Kosevich sauntered into the...

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