What’s interesting in the world of tipples this week:
Eben Freeman, the man behind the drink program at the Butterfly, Michael White’s restaurant opening this summer in Soho, is planning a greatest-hits cocktail menu for the bar, reports Diner’s Journal. It would include drinks he conjured up while working at a number of New York City’s hottest restaurants, including wd~50.
How did bitters come to “occupy a curious niche in the history of food and drinks, especially given their early history as patent medicines with rather dubious reputations”? Food & Think has the answer.
SFGate has pics of six Napa Valley wineries that make both wine and architectural statements.
The Awl lays out how to make hard apple cider: “Simply put, do nothing.”
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