As cocktail culture evolves and the drinks themselves get more intricate, the job of naming them has become a craft in itself. Sip a Penelope Cruiser at 675 Bar, or a Chupacabra at Fatty ‘Cue.
A new DIY winery is coming to Williamsburg where you’ll be able to do everything from squeeze grapes from Long Island to bottle wine for as little as $20.
Boxed wine continues to gain popularity as new box designs are released. Octavin Home Wine Bar, for example, is a new collection of 10 wines in octagonal cylinders.
In recent months, natural wines have come under attack for green-washing, or just making unclean, impure, and bad wines. But to enthusiasts, the taste is their appeal.
A distillery in Taiwan is producing nine million bottles annually of whiskey that tastes like it could come from the Scotch Highlands.
The latest trend among bars with little bar space is tableside cocktail service, inspired by old-timey first-class train cars. In New York, experience it at Bar Seven Five.
[Nation’s Restaurant News]
Coffee cocktails are creating a buzz these days. Bartenders on both coasts are using artisanal coffee, like Blue Bottle, to make craft coffee cocktails.
Bernard DeVoto’s cocktail book, The Hour: A Cocktail Manifesto, first published in 1948, has been reissued by Tin House Books.
South African wines are getting a worldwide boost from the World Cup, but winemakers hope that South Africans, who largely drink beer, will also start drinking more local wine.
The latest rockers to launch their own wine label are the members of seminal ’80s hair band Whitesnake. The zinfandel will be released July 1, priced at $25 a bottle.
Have a restaurant tip or other food-related news? Send it to firstname.lastname@example.org.