New York bars are trying to stay solvent by selling to-go drinks. Our columnist talks to bar owners about the success of these efforts.
Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and writes about spirits and cocktails for many publications.
Earl Bernhardt reinvented New Orleans’ Bourbon Street with his beach-themed bar empire and over-the-top drinks, including the now famous Hand Grenade.
It’s that time of year to hold the ice and start adding boiling water to your mixed drinks.
How an acclaimed New England rum distiller decided to switch to using historic and traditional molasses.
Pot still whiskey and poitín is now being produced by distillers around the Emerald Isle to great acclaim.
We explore the new Sazerac House that just opened up and find out why a distiller famous for whiskey is launching a Cognac brand.
Read this fascinating story about how Japanese drinkers saved the classic whiskey concoction, the Highball.
Canned cocktails may now be all the rage but they have actually been sold since the late 1800s. Read their fascinating history now.
We checked out the new Whiskey Rebellion trail that runs from Pittsburgh to Baltimore featuring 75 sites and celebrates the region’s rye making tradition.
The amazing story of how the drive-up Daiquiri stand was created and became a hallmark of Louisiana.