Six Chic Cocktails, Each Featuring a Different Base Alcohol
New York City is never in short supply of jazzy venues with signature mixed drinks. Traversing cocktail bars and parties, one confronts a number of concoctions, some successful and others not so much. The following six drinks made their way to our...
Stillwater Brands' Cannabis-Infused Instant Coffee Sticks: Clockwork Coffee
Stillwater Brands isn't new to THC-infused products. Already, their teas have captured attention in the brand's native state of Colorado and beyond. Now, however, they've unleashed another drinkable and it may come as a surprise. Produced from...
by Sun Bak Led by three women—Yola Jimenez, Gina Correll Aglietti and Lykke Li—Yola Mezcal offers more than just a clean, balanced taste with that familiar smoky kick (akin to tequila's more sophisticated, older cousin). It's dedicated to traditional...
MEEHANS BARTENDER MANUAL
Interview: Jim Meehan on The New "Meehan’s Bartender Manual"
Jim Meehan loves to read cocktail books. Respectively, cocktail enthusiasts are likely to have his 2011 PDT book. Now, Meehan debuts his long-awaited "Bartender Manual." With more than two decades of experience tending bar, Meehan addresses the art...
Customizable, Human-Grade Dog Food from Ollie
The dog food industry—almost all $30 billion of it—has been under the ownership of four conglomerates for years. Within, there have been options and advancements aplenty but that doesn't necessarily mean quality has been a centerpiece. In fact...
WHYTE AND MACKAY
September Scotch: The Antique Blend-Inspired Shackleton Whisky
In 2007, one of the more significant discoveries was made in the world of whisky. While restoring Sir Ernest Shackleton's hut in Antarctica (used during his 1907-09 "Nimrod" Expedition, when he went further than anyone had ever before but was 97.5...
NEW YORK CITY
Four Cocktails Putting Drambuie to Work in Unexpected Ways
With the onset of autumn, a range of flavor profiles and characteristics return to favor. After a recent competition between some of New York City's most expressive bartenders, the sometimes misunderstood Drambuie—a Scotch whisky liqueur from the Isle...
SINGLE MALT SCOTCH
September Scotch: The Maritime Malt Old Pulteney
Anyone who's taken a sip of Old Pulteney Single Malt Scotch can attest to the fact that it's a memorable one. This includes everything from the gentle hints of salt in the liquid to grasping the peculiar bottle. The Old Pulteney distillery dates back...
Fresh, Bold End-of-Summer Cocktails from Diamond Reef
A brainchild of the team behind the Lower East Side's acclaimed cocktail bar Attaboy, Diamond Reef opened earlier this year in Brooklyn's Bed-Stuy neighborhood and was the ideal summertime spot. Even though the warmer months are fading from the city...
FARM TO TABLE
SAN JOS DEL CABO
SIERRA DE LA LAGUNA MOUNTAINS
Serene Accommodations and Fresh Produce at Flora Farms, San José del Cabo
Founded back in 1996, Flora Farms is positively ancient when it comes to the current farm-to-table movement. The working farm—located in the foothills of the Sierra de la Laguna Mountains in San José del Cabo, Mexico—was started in order for Gloria...
September Scotch: The Balvenie Embraces Peat
One of the most popular and critically acclaimed single malt scotch brands (together no small feat in such a highly competitive category), The Balvenie entices and appeases lovers of Speyside whisky. The winning recipe here is a portfolio of complex...
The London EDITION Takes Over Guadalajara's Guilty Bar
On a mission to share ideas with bartenders globally and promote all four of their bars—The Punch Room, Lobby, Basement and Berners Tavern—the masterful food and beverage team at the London EDITION Hotel ventured through a multi-bar partnership...
Aboard the Ocearch with Jefferson's Bourbon
Anchored just off the coast of Montauk's beautiful beaches, the Ocearch swayed on gentle seas as we boarded from a smaller transport boat. The word "Ocearch," which is the result of splicing together ocean and research, represents more than one thing...
TALES OF THE COCKTAIL
BlackTail's Gangsterismo Era Cocktail Menu
At this year's Tales of the Cocktail—the largest and most prestigious spirits and cocktail trade show in the US—New York City's BlackTail at Pier A took home the award for "Best New American Cocktail Bar." It wasn't much of a surprise as the gentleman...
Oxygenated Water's Benefits
Nobody can deny the value of oxygen, but breathing isn't the only way to get it into our bodies. Drinking oxygenated water offers an easy-to-use way to get a lot of oxygen into your system quickly—great for endurance and recovery. OXiGEN water...
MASTERS OF PHOTOGRAPHY
Steven Klein's The Macallan Masters of Photography Series
There's a familiar warmth and comfortable sophistication to The Macallan's most popular expressions. From their price to value ratio and consistency to a mastery of wood for those who prefer oak notes over smoke, the 12 Year and 18 Year truly excel...
Champagne Pommery's "Louis Meets Poppy"
Maison Pommery's played an innovative role in the Champagne market since 1874—when Madame Pommery (wife of then deceased founder Louis Pommery) invented Brut Champagne. In more recent years, Pommery's graced guests of the estate with exemplary...
EAU DE VIE
Behind the Profile of Rémy Martin Cognac
With cognac consumption on the rise around the world—including key markets like the US and China—an exhausted image of snifters in the hands of grandparents has been shed. Many consumers look to celebrities for recommendations. Some may even look back...
Robb Vices' Clase Azul Tequila
Some days it feels as if we are only at the dawn of tequila's golden age—from a growing global appreciation to avid collectors and an ever-developing roster of super-premium products unlike any other. A new 20th anniversary Clase Azul tequila joins...
Interview: Hennessy's Former Master Blender Yann Fillioux
by Elva Ramirez In the spirits world, there are master blenders and then there is Yann Fillioux, who has been with cognac powerhouse Hennessy for 50 years. On his first day of work (3 October 1966) he was just 19 years old. A seventh-generation...
FOURTH OF JULY
DON PAPA RUM
Celebratory, Fresh Fourth of July Cocktails
With such creativity dedicated to the world of cocktail-making, it's become easy to focus on a particular style or type of ingredient. With Fourth of July drinks frequently dominated by novelty items and colorful synthetic materials, we thought we...
SMALL BATCH BOURBON
Knob Creek 25th Anniversary Bourbon
Swirling in the overwhelming vastness of the whiskey world, Knob Creek's been a liquid of exceptional merit since Booker Noe, sixth-generation family member to be the Master Distiller of Jim Beam, decided to put it out there 25 years ago. Today...
SOUTH AFRICAN WINES
WINE FOR THE WORLD
Ntsiki Biyela Launches Aslina Wines
Remarkable stories seem to follow Ntsiki Biyela, South Africa's first black woman winemaker. Perhaps that's because she's earned them—through hard work, dedication, a preternatural understanding of wines and an impressive four-wine release from her...
Six Expectation-Defying Summer Cocktails
Cocktails, much like characters, extend from archetypes. It's variations on the tried and true (and familiar) that primarily populate even the most innovative mixed drinks menus. Only once in a blue moon does a cocktail defy this logic and extend from...
NORDIC FOOD LAB
MICHAEL BOM FROST
Phaidon's "On Eating Insects" Guide + Matching Snacky Tunes' Playlist
Centuries of civilizations have relied on insects for sustenance or flavor. And yet, the gourmet-driven resurgence of critter consumption is a relatively new Western phenomenon. Phaidon's recently published "On Eating Insects: Essays, Stories and Recipes...