At what point does the garnish become the drink, or vice versa? The “Hot Doggin It” cocktail at LilliStar begs the question.
Tag: cocktail
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.
Cocktail-guru Clark Moore talks the White Negroni and what makes it so trendy.
Wife-and-husband team Jenny and Matt Dorsey take the prize in our Collective’s first cocktail challenge.
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
Health-Ade Kombucha is joining us this Thursday, March 8 at Good Spirits where they’ll be pouring playful combos with and without booze.
We’ve got the recipe from Pouring Ribbons.
The vegetarian restaurant makes a mostly low-alcohol, super-flavorful drinks menu that can appeal to even the most (and least) virtuous veg-eaters.
Three Edible cocktail competition contenders show us four of their favorite George Dickel whisky cocktails.
Milk punch hasn’t really received this much attention since the 19th century. Betony’s Eamon Rockey is here to change that.
Eamon Rockey, milk punch and the intense simplicity of Betony’s cocktail program.
