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  1. 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...
  2. 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...
  3. 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...
  4. 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...
  5. Earlier this year, the Balvenie partnered with Anthony Bourdain to celebrate artisanal craft. Through that partnership, the outspoken chef-turned-author-turned-television-host will curate the...
  6. Any worthy bartender or passionate imbiber knows that not all tonics are created equal. That’s where Fever-Tree comes in. The international gold standard for tonic water, Fever-Tree—created by...
  7. You mix; you muddle; you feel the warming sensation of a proper old-fashioned; and, as the cacophony of screaming babies, snoring neighbors, and too-loud headphones around you fades away, you thank...
  8. Before you declare Woodford Reserve unfashionably late to the rye-whiskey party, consider this: The distillery’s bourbon master, Chris Morris, has experimented with rye for more than a decade. “It...
  9. With the exception of a few establishments, the Upper East Side of Manhattan has long been deemed a cocktail wasteland, a soulless strip of frat-boy havens, sports bars, and beer-and-a-shot Irish...
  10. There are two main reasons that the best cocktails are shaken, stirred, and sipped in chic bars rather than at home. One, a drink always tastes better when it’s made for you. And two, professional...

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