Originally deriving from Tramin, in northern Italy, Gewürz in German, means “spice,” so Gewürztraminer translates to “that spicy grape from Tramin.”
The fresh, herbal, and vegetal flavors of Salers—combined with sweet-seasoned lime—truly capture the spirit of the season.
Aside from the economics of growing your own herbs, the colors, fragrances, and flavors are such a treat.
As a beverage writer, my charge is not to write about liquids. It’s to write about aesthetics that happen to take on a liquid form.
Breathe easy: No apples will be tortured for this autumn beverage column. Instead, I’d like to talk about quince.
For this issue, I thought I’d create a cocktail with ingredients from different parts of the world.
Every kitchen has what it takes to prepare a cocktail. Clark Moore shares his favorite nonessential essentials to elevate your home bar.
Aside from his proprietary bottling, founder Jake Sherry has created a line of seasonal gins that highlight far from traditional ingredients.
Matt Levy of Brooklyn’s Threes Brewing talks everything rauchbier, and why it’s the perfect drink for fall.
These cousins to raspberries are a cocktail-favorite… and forage as many as you want as they’re actually considered invasive in New York!
Cocktail-guru Clark Moore talks the White Negroni and what makes it so trendy.
Cancel your flight to Piedmont—the Hudson Valley’s own Harvest Spirits is distilling grappa again this spring!
