Liquor and Spirits

  • Blogs

    November 13, 2014

    Syndicate 56/8 and the Art of Solera Blended Scotch

    Scotland is synonymous with Single Malt, a drink made with fermented barley from a single distillery. But this particular style of whisky, highly revered throughout the world, is hardly the be-all/end-all of Scotch. In fact, many folks regard Johnnie Walker Blue Label -- a blend -- as the most elega ... More >>

  • Blogs

    March 14, 2014

    Raines Law Room Head Bartender Meaghan Dorman Loves Drinking Her Dessert

    In this interview, Raines Law Room (48 West 17th Street) head bartender Meaghan Dorman chats about her fondness for rich flavor profiles, Champagne cocktails, and Campari.

  • Blogs

    March 3, 2014

    Port Authority: Warm up With Portugal's Prized Wine

    My brother-in-law, although from Ohio -- a place with very few fine wine traditions (I'm from there and can confirm it) -- loves port. But he hasn't come to adore it living in the States. Years ago, he moved to the quaint little town of Broadway in England, thereby adopting the estimable British cus ... More >>

  • Blogs

    January 29, 2014

    Team-Themed Cocktail Creations for Super Bowl Sunday

    Super Bowl Sunday is nearly upon us. This is the day football fans eagerly await all season long, and the day the rest of us look forward to for the wings, Pepsi commercials, and men in tight pants running around a field (ok, some of us). You likely have strong feelings about one team in this race, ... More >>

  • Blogs

    January 10, 2014

    Warm up With Hot Cocktails at Loreley (or Make Them at Home)

    While the holiday season has come and gone, the bitter cold, it seems, is here to stay. To stave off the chilly nights and the inevitable sniffles that will accompany this wacky weather, there's nothing better than a boozy tea-like dram to sooth your throat and mind.

  • Blogs

    December 26, 2013

    Two New Years-Appropriate Cocktail Recipes

    In celebration of the New Year, Eve Turow examines the traditions of celebratory drinking with a handful of this city's top bartenders. While Champagne hogs the spotlight come midnight on January 1, there are many other drinks suitable for the festivities. Here, she shares two cocktail recipes that ... More >>

  • Blogs

    November 19, 2013

    Barrow's Intense Ginger Liqueur Spices Up the Glass

    Ginger liqueur adds elegance and versatility to a bar, and for years, that meant a bottle of Domaine de Canton. But thanks to Josh Morton, Brooklyn now has its very own all-natural variety of the spirit: Barrow's Intense Ginger Liqueur. Barrow's is a clean, bright, and spicy liqueur that encapsulate ... More >>

  • Blogs

    June 27, 2013

    The Distant Past and Recent Rise of New York's Brewing and Distilling Industry

    "Anyone can homebrew in any size apartment with a stockpot, a bucket and a jug. I promise you it's true," writes Emma Christensen, author of True Brews. "Sugary liquid yeast (and the occasional friendly bacteria) time = delicious fermented beverage." Take the process one (considerably more techn ... More >>

  • Blogs

    June 19, 2013

    Dead Rabbit, VU Bar, Uptown Lounge: Where to Go to Happy Hour

    You've almost made it to Hump Day happy hour, New York City. Take a look at three spots we like for a cheap midweek drink.

  • Blogs

    June 18, 2013

    Hanson Brew a Beer Called MmmHops

    This month, lovers of beer and irony everywhere have been thoroughly enjoying the fact that everyone's weirdest kid band, Hanson, have not only grown up, come of age and started playing music again, but they've also launched their own beer--and it's called Mmmhops (see what they did there?). In lig ... More >>

  • Blogs

    April 2, 2013

    Real Campari-and-Soda Service at Montmartre

    Bitter pink Campari with soda water is one of my favorite retro aperitifs, but no one seems to get the proportions right. I find it's always diluted with too much soda, like a watery dive-bar highball.

  • Blogs

    January 28, 2013

    Aquavit. What Is It?

    This glass of aquavit, from Danish restaurant Aamanns-Copenhagen, is flavored with toasted rye bread. Aquavit (or akvavit) is a flavored liquor beloved of Scandinavians, and served in funny little glasses. Derived from the Latin aqua vitae, it means "water of life."

  • Blogs

    January 25, 2013

    How to Make a Super Rum Punch from Havana Central

    There's no way around it: It's just. Too. Damn. Cold. Sure, you could slurp down soup with the masses, but we'd rather take a trip someone warm, even if it's only in our minds. This week, we're drinking the super rum punch at Havana Central, an energetically kitschy homage that's more reminiscent ... More >>

  • Blogs

    April 5, 2012

    The Bourgeois Pig's Frank Cisneros on Forgotten European Spirits

    To create the sophisticated drink menu at the new Bourgeois Pig in Carroll Gardens, Frank Cisneros has been delving into the often mysterious world of European liquor. He told us about his adventures tracking down some of the forgotten spirits and liqueurs from the Continent and mixing them back int ... More >>

  • Blogs

    February 23, 2012

    Whitehall's House Concoction No. 4

    ​The drink: No. 4The bar: Whitehall (19 Greenwich Avenue, 212-675-7261) The price: $13The ingredients: Greenall's London Dry Gin, Yellow Chartreuse, lemon, fresh muddled ginger, house-made orange bitters

  • Blogs

    February 8, 2012

    5 Fun and Tasty Ways to Get Drunk at Pulqueria

    For this week's review, I headed down to Chinatown -- Doyers Street, specifically -- to check out Pulqueria, Christopher and Heather Tierney's new Mexican cocktail lounge and restaurant. The food pleasantly surprised me; standouts included the hibiscus flower enchiladas, a great mushroom quesadilla, ... More >>

  • Blogs

    August 4, 2011

    A Primer to the Moonshines on the Market

    Kings County DistillerySome of the fine moonshine available for purchase in liquor stores​ New York City's underground moonshiners might be making jugs of hooch on the down-low, but if you don't have a bootlegger supplying you on the sly, fear not. Liquor store shelves are beginning to be sto ... More >>

  • Blogs

    August 3, 2011

    This Is How You Make Moonshine in Brooklyn

    Lauren ShockeyA homemade still, for some homegrown moonshine​In this week's Voice, I wrote about the underground moonshine scene that's quietly been emerging in New York City over the past several months. During that time, I met with professional moonshiners (like those at Kings County Distil ... More >>

  • Blogs

    June 29, 2011

    Kings County Distillery Already Too Big for Its Britches

    kingscountydistillery.comWhiskey grows in Brooklyn.​Brooklyn's first whiskey distillery since Prohibition, Kings County, released its bourbon earlier this month after just about a year of peddling nothing but an un-aged white whiskey. It looks like business is good, because the distillery is a ... More >>

  • Blogs

    June 21, 2011

    Bourbon Boom Boosts Kentucky Distilleries; S.E.C. Stops Crowdsourced Buyout of PBR

    ​Kentucky bourbon distilleries have spent at least $150 million expanding their facilities as demand for bourbon explodes in the United States and across the globe. [Daily Mail] Ten of the city's best beer shops suggest 10 of their favorite brews. [Grub Street] The S.E.C. stops two ad execs ... More >>

  • Blogs

    December 13, 2010

    Blue Bottle Enters Phase II: Baked Goods

    neil conway/flickrBlue Bottle coffee, pastry-less no more.​Last month, we dropped by The Great Coffee Debate at the International Culinary Center, where we learned from Blue Bottle founder James Freeman that the Williamsburg coffee house was in the process of building a pastry kitchen in order ... More >>

  • Blogs

    September 5, 2010

    Reviewing Whisky Made From Diabetics' Urine

    Mmmmmm​It's like your mother always said: you don't know if you like it until you try it. Think about how much you enjoy brussels sprouts now. And they sort of smell like pee, too! BoingBoing was kind enough to point us in the direction of the special Gilpin Family single malt blend, which is ... More >>

  • Blogs

    August 30, 2010

    Gilpin Family Whisky Brings New Meaning to the Term 'Piss Drunk'

    Gilpin Family WhiskySort of like turning water into wine, but not really.​Today in news guaranteed to to promote regurgitation, an industrious entrepreneur has started making whisky from the urine of elderly diabetics.

  • Blogs

    August 27, 2010

    The Original Blue Curaçao Is a Rare Find in NYC

    sjon/flickrTrue blue.​The island of Curaçao is about to become its own country as the Dutch Antilles prepare to be dissolved this October. It's the biggest island among the Dutch Caribbean colonies, although most Americans are more familiar with more touristy Aruba. In fact, most of us don't ... More >>

  • Blogs

    August 16, 2010

    What's Happening This Week: a Beer and Ice Cream Social, an Upstate Farm Tour

    As you may know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here! Bent Spoon and Beer Table Ice Cream Social Beer Table Monday, August 16 at 7 p.m. Beer and ice cream, together at last. Gabrielle Carbone from Bent Spoon ice cream ... More >>

  • Voice Choices

    August 11, 2010


    Is it bad etiquette to get drunk at a store?

  • Blogs

    June 1, 2010

    Blue Water Grill Goes Tiki; Coffee Liqueurs Make a Splash

    ​Eben Klemm, the head mixologist for B.R. Guest Restaurants, which owns Dos Caminos and Blue Water Grill, is trying out "tiki-inspired" tropical drinks for the summer, as well as cocktails made with Riesling. [Washington Post] Several new coffee liqueurs are making a splash, including Firelit ... More >>

  • Blogs

    April 21, 2010

    Mayahuel's West of East India Cocktail

    Go West of East India, young cocktail drinker.​The drink: West of East India Cocktail The bar: Mayahuel, 304 East 6th Street The price: $13 The ingredients: Reposado tequila, Demerara rum, East India Sherry, Falernum, Amaro Nonino, and Xocolatl mole bitters. The buzz: Mayahuel is known for ... More >>

  • Blogs

    February 16, 2010

    Haiti's Rum Industry to Rebuild; Not All Nut Liqueurs Should Be Ignored

    ​ Several states with tight control on liquor sales, such as Virginia, Vermont, and Mississippi, are considering a change in legislation that would privatize the distribution of alcohol, either by auctioning licenses to private companies or selling distribution centers. [Wall Street Journal] ... More >>

  • Blogs

    December 15, 2009

    Behold, Christmas in a Cup: The Tom and Jerry Cocktail

    ​Punch may have been the summer's darling, but the holiday season is the perfect time of year to whip up a Tom and Jerry cocktail. This labor-intensive eggnog-style drink probably dates the early to mid-19th century, writes spirits historian and author David Wondrich in the current issue of Sa ... More >>

  • Blogs

    November 25, 2009

    Behind the Bar: Highlands' Brian McGrory on Why Scotch Isn't So Scary (Hint: His New Cocktail Menu Debuting This Weekend Has Something to Do With It)

    ​It's ok, you can admit it: Scotch can be scary. Luckily, Brian McGrory of the recently opened Highlands in the West Village has some practical tips for easing you into the malted spirit. And, if you haven't met the charming Scotsman or been to his cozy establishment, be assured that there are ... More >>

  • Blogs

    November 17, 2009

    Booze News: Introducing Wine in Plastic; Beware Coffee in Booze

    ​Awatere Valley, N.Z. winemaker Peter Yealands bottles his wine in plastic bottles, which he's sure will become the convention, just as Coca-Cola went from glass to plastic. He's not the first to sell wine in plastic -- Wolf Blass in Australia does it, as do British supermarket chains Tesco an ... More >>

  • Blogs

    November 16, 2009

    Introducing Rye House: Union Square Gets a Whiskey Bar

    ​ Brooklynites are lucky to have their own bourbon bar. Now, American whiskey buffs will be able get their fix near Union Square, where a new rye-centric bar is opening. With Raines Law Room just down the street, West 17th Street could have the makings of a mini cocktail crawl.

  • Blogs

    August 25, 2009

    Whiskey Professor Explains Knob Creek Shortage

    ​When news broke that Knob Creek would likely run out of bourbon before the new batch is ready in November, the brand used the news to its advantage. It launched an ad campaign tagged "Thanks for Nothing" that featured empty bottles to signify that the company would rather run out than sacrifi ... More >>

  • Blogs

    June 18, 2009

    Making the Weather Up Cocktail at Home

    Weather Up, the cocktail bar in Prospect Heights, Brooklyn, serves a house Weather Up cocktail that is so simple and delicious that it's one of our favorites drinks in the city. It's just a mix of cognac, amaretto and lemon juice, plus a long strip of orange zest that the bartender uses to rub down ... More >>

  • Blogs

    April 9, 2009

    We Get Tempted By Tanteo Infused Tequilas

    We finally got a chance to try the recently launched Tanteo brand of infused tequilas. Now, I know what you're thinking: flavored tequila? Isn't that just a sneeze away from Bacardi Limon? And the answer is: not at all. Or at least not in this case. Tanteo, which is made of 100% Weber blue agave a ... More >>

  • Blogs

    February 5, 2009

    Dispatch from the Bacon and Bourbon Expo

    The expo on the second floor of the Astor Center seems to shimmer in the cold night air (click to enlarge). Online it was a billed almost like a class, but it felt more like a trade show once I'd arrived at the Bacon and Bourbon Expo early Thursday evening. On the main floor, whiskey exhibitors of ... More >>

  • Blogs

    January 30, 2009

    What to Drink on a Cold Night

    Happy Friday--time for a drink. Usually, I hate flavored vodka with a passion. But this Honey Pepper vodka from the Ukraine is actually delicious, and very warming. I first had it at Smolen Bar and Grill (708 Fifth Avenue, Brooklyn), a fantastically old-school Polish bar. You can serve this room tem ... More >>

  • Blogs

    November 19, 2008

    Autumnal Soup from Cercle Rouge

    For this week's dining newsletter, writer Hailey Eber talked to chef Pierre Landet from Cercle Rouge. He shared the recipe for this soup, which is full of good things that are in season at the Greenmarket right now. And for once, this is a chef recipe that's dead simple. You could serve it with the ... More >>

  • Blogs

    December 12, 2007
  • NYC Life

    December 4, 2007

    The Last Sipper

    Drinks historian David Wondrich dreams of his last meal

  • NYC Life

    November 15, 2005

    Homes for the Holidays

    Bars to hibernate in when the weather dips

  • NYC Life

    June 28, 2005

    Packing a Punch

    Preferred drink of the cheap, lazy, and incredibly sophisticated

  • NYC Life

    May 10, 2005

    Die, Absolut Mandrin, Die

    Homemade infusions rescue flavored vodkas from cough-syrup catastrophe

  • NYC Life

    April 26, 2005
  • News

    November 16, 2004

    Brew Ho Ho

    Sud-slinging santas toast the season

  • NYC Life

    February 17, 2004
  • NYC Life

    August 26, 2003
  • NYC Life

    August 19, 2003
  • News

    August 21, 2001

    Morningside Nights

    Modern Lovers Troll Columbia’s Bars for Fun and Profit

  • More >>