At fine establishments like Milk and Honey in London and New York, or Rickhouse in San Francisco, cocktail culture is serious business.
By definition, an ice cube is just a unit of frozen water; but to a bartender, a distiller, or a spirits aficionado it can be a sacrilege—the enemy of all that is good and sacred about liquor.
Treeless and surrounded by icy cold rivers and glacial lakes dotted with massive icebergs and ice floes, the Ungava Peninsula on the northern tip of Quebec is just as it sounds—frozen tundra.
On July 10, 1969, at a Scottish distillery in Speyside, a cask of single-malt whisky—No. 11485—was laid down.
We could hold out for a stunning U.S. win in Brazil.
World Cup envy?
If you’re at all familiar with cachaça, it’s likely because of the caipirinha, cachaça’s signature cocktail, which is as much about lime juice and sugar as it is about the spirit.
Some people excel at foosball. I am not one of them.
In November 1986, Alex Ferguson was appointed the manager of Manchester United—one of England’s Premier League professional soccer teams— position that he held for the next 25 years.
As the temperature steadily rises in the city, our wanderlust seriously sets in. Our office hours are distracted with daydreams of jetting