It feels like we’ve been counting down the days to Good Spirits, our annual cocktail and food pairing extravaganza, FOREVER. But it’s finally almost here! Only six more days until we’ll be sipping cocktails that transport us to warm, sunny beaches and devouring pork belly sliders, Island Creek oysters and so much more.
Tag: Cocktails
In our current issue, Rachel Wharton takes us inside Weather Up in Prospect Heights, where the lights are low and the cocktails are carefully crafted little treasures in a glass. Read the story for more on this gin-soaked romantic joint.
This cocktail calls for beet kvass, a slightly fizzy, naturally fermented drink from the Old World. Find it at Zabar’s made by Brooklyn-based company The Gefelteria.
You can’t live here and not make them. It’s against The Rules.
Late summer sunsets go down best with a cool cocktail in the hand. With that in mind, we dug up this fantastically herbaceous and spicy tipple, compliments of Greg Seider, an owner of The Summit Bar on Avenue C. Stop what you’re doing, raid your garden and make it now.
We’ve taught you how to butcher a bird, we’ve taught you how to churn butter, now we want to teach you how to craft the perfect cocktail.
From bitters to biodynamic wines, here are some visual highlights from our Alcohol Issue. Click the photos to go to the stories.
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
In the year since, the brand has expanded from that homegrown kitchen experiment to a fully fledged, full-time operation.
Mixlogists are sweet on rhum agricole, a spirit made from fresh sugarcane.
