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  1. As the craft-cocktail craze continues to sweep across the United States, the edgiest cocktail menus are highlighting amari , a group of Italian spirits that have been around for hundreds of years and...
  2. In the kitchen, a chef has spices; behind the bar, the tender has bitters. Bitters are what make old-fashioneds taste as they do. The Sazerac’s unmistakable flavor profile? You can thank bitters for...
  3. Depending on when and why you show up, the tiny space on Manhattan’s East 6th St. that houses Amor y Amargo (Spanish for “Love and Bitters”) can be a bar, a classroom, a general store, or a kitchen...
  4. We owe monks a great deal of thanks for our choices behind the bar, not to mention our distillation and brewing knowledge. Chartreuse was devised by Carthusian monks in the 1700s; Bénédictine also...
  5. In the wide world of sports, there is one game that requires athletic prowess, a steady hand, a calculating mind, and deft hand-eye coordination. Better yet, this game is best enjoyed with a beverage...
  6. The collins is a classic cocktail with a confusing past. The original was named for its creator, John Collins, who worked as a bartender in a London hotel during the early 19th century. His recipe,...
  7. Up until the mid-18th century, European brewers aged their beers in oak barrels, but they abandoned the technique during the Industrial Revolution when metal vats became the new standard vessel for...
  8. I was invited to judge Iron Chef America once. The battle was Bobby Flay versus chef Hong Thaimee, chef and owner of the New York Thai restaurant Ngam . The Chairman did his dramatic thing to unveil...
  9. Chicken soup is the tonic that soothes all wounds, from a light sniffle to an emaciated IPO. And yet ordering chicken soup at a great restaurant seems a bit like going to a cocktail haven and...
  10. Mauricio Cordoba fidgets in his seat at a corner table of his cigar club. Scanning the room, Club Macanudo ’s general manager takes note of patrons reclining on various leather couches or seated at...

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