A “Kir-ious” Cassis for Contemporary Drinkers
Best Sips
Hudson Valley Drinks Producers Redefining the Farm-to-Glass Movement + Sustainability in the city with Happy Cork
At what point does the garnish become the drink, or vice versa? The “Hot Doggin It” cocktail at LilliStar begs the question.
Here in the winter months, especially at holiday time, I can’t think of a more festive wine.
In late September, French food enthusiasts filled the rooms of OCabanon restaurant and boutique, in New York’s Chelsea neighborhood, for Pop-Up Marché.
Originally deriving from Tramin, in northern Italy, Gewürz in German, means “spice,” so Gewürztraminer translates to “that spicy grape from Tramin.”
When water is added, the clear absinthe turns a cloudy, opal green—this is known as the “absinthe louche,” or releasing “the green fairy.”
The food menu at Dynaco makes short work for the indecisive. The list is monosyllabic in its entirety: Cake.
If homes have hearts—kitchens, per the idiom—then the pulse at Frog hammers out from the pool table.
Sick of sitting on your sofa and streaming? Well, City Winery—the Hudson Valley’s premiere music venue—has some great news for you.
Join us at Cider Week this October to learn, sip and savor all that New York cider has to offer.
