Sure, this issue works as a to-drink list. But I didn’t just want to serve you a hedonistic roundup of bars to hit and bottles to buy.
Print Issue: January/February 2013: Issue No. 27
The craft distilling movement has yielded a bumper crop of spirits that hearken back to old traditions while pushing the boundaries of creativity.
Sam Merritt will train you to be a beer sommelier.
Top Hops, a beautifully modern bar and market, has opened on Orchard Street.
A booze bath turns last summer’s fruit haul into a warm winter infusion.
For Robert Burns Night, hoist the haggis and dress to kilt.
This upstate whiskey captures the spirit of New York’s most fertile region.
Thoughtful experimentation takes the lead on this new bar’s menu.
Eden’s Ice Cider captures the essence of apples.
Hillrock Estate Distillery ushers in a new era of grow-it-yourself.
A fan of Portugal’s signature sip goes to the source.
You won’t find wormwood in this American take on the forgotten classic.
