The cocktail is “essentially an American contraption,” writes David Wondrich in “Imbibe!,” his new history/celebration of 19th century mixology: “How could it be anything but? It’s quick, direct and ...

Phylloxera lives in the soil and spends its time sucking on the roots of grape vines, which, as it turns out, is a fairly effective way to kill them. At first, farmers didn’t know what was affecting ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites. New York City, January of 2020, and I’m standing at an intimate cocktail ...

The sixth in a series of step-by-step drink tutorials from cocktail masters, Chuck Taggart shares how to make the perfect Sazerac. You like drinking, sure, and maybe you even have a few favorite ...

There are few places in the U.S. more synonymous with cocktails than New Orleans, and visitors in town for this week’s Zurich Classic will find no shortage of establishments eager to serve up ...

Perhaps right now you are ice-bound. Perhaps a thawing — of the ground, of the protective shells we’ve built around ourselves — feels far-away, speculative even. What if we could go outside without ...

A deceptively simple cocktail featuring just five ingredients—sugar, Peychaud’s Bitters, Herbsaint, Sazerac rye whiskey and the perfect lemon twist, the Sazerac cocktail has enchanted visitors and ...

An increasing number of mixologists are turning to rye, a spirit with sturdier elements that show well through cocktail construction. The spirit was once popular in the U.S. after the Revolutionary ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...