Best Practices: Bloody Marys Require Restraint

Best Practices: Bloody Marys Require Restraint

”The Bloody Mary is the most inconsistently made cocktail,” Alejandro Javier Lopez, founder and president of Toma Craft Cocktail Mixers, says. While classics like the Old Fashioned have prescribed processes, Bloody Marys are a moving target. Order one at a bar or restaurant, and it might be served with a celery stick, pickled shrimp, or skewered […]

Continue Reading

Tags: , , ,

The Ultimate Guide to Barcelona, Spain, and Catalonia Wine Country

The Ultimate Guide to Barcelona, Spain, and Catalonia Wine Country

Barcelona seems familiar, even to those of us who’ve never been. Everyone has a friend — some of us are that friend — who visited once, as a Eurail Pass-toting undergrad, and still raves about it. They slur the “c” in the city’s name whenever possible, trilling Bahthhhelona with gusto. But Barcelona is much more […]

Continue Reading

Tags: , , ,

Why Bart Watson, the BA’s Chief Economist, Keeps a Lot of Wine Around the House

Why Bart Watson, the BA’s Chief Economist, Keeps a Lot of Wine Around the House

Bart Watson, Ph.D., is a beacon for those of us who love beer and analytics in equal measure. (We exist, and we are all over the internet.) The Brewers Association’s chief economist analyzes economic data, statistics, and market research to distill beer industry intel and predict trends. What does that mean, exactly? Well, Watson is […]

Continue Reading

Tags: , ,

We Asked 11 Brewers: How Do You Know When You’re In a Really Good Taproom?

We Asked 11 Brewers: How Do You Know When You’re In a Really Good Taproom?

As the American craft beer industry evolves, small-town brewpubs are increasingly outnumbered by slick operations poised for multi-city expansions, massive productions, and, of course, rapidly proliferating corporate buyouts. Taprooms remain essential for all breweries, regardless of size and business model. They provide a physical manifestation of brewery identity, without the carefully worded marketing materials. Does […]

Continue Reading

Tags: ,

Best Practices: Less Is More When You’re Making Mojitos

Best Practices: Less Is More When You’re Making Mojitos

It’s easy to botch Mojitos. Despite having four ingredients and breezy, tropical-island vibes, Mojitos require precision. In a drink with so few components, you’ll taste every off flavor, from subpar spirits to from-concentrate citrus. Like their cousins, the Daiquiris, Mojitos are a combination of rum, lime juice, and a sweetener. Mojitos also involve fresh mint, […]

Continue Reading

Tags: , , ,

Chelsea Little, Bar Manager at Denver’s Safta, Has a Box of Rosé In Her Fridge

Chelsea Little, Bar Manager at Denver’s Safta, Has a Box of Rosé In Her Fridge

There are more than 70 breweries in Denver and upwards of 11,500 bars and restaurants. In August 2018, the city’s culinary hit parade started singing a new tune. Alon Shaya, the James Beard Award-winning chef behind New Orleans’ perennially packed Saba, debuted Safta, his latest restaurant and Denver’s first destination for modern Israeli cuisine.

Continue Reading

Tags: , , ,

The Five Best Cocktail Cherries for Your Manhattans and Old Fashioneds, Ranked

The Five Best Cocktail Cherries for Your Manhattans and Old Fashioneds, Ranked

There is no bad time to drink whiskey. Statistically, however, we tend to consume cocktails made with brown spirits more as temperatures cool. According to Google Trends, searches for “Old Fashioned cocktail” and “Manhattan cocktail” soar from November to February annually. In advance of this year’s Old Fashioned and Manhattan season, we tasted an array of […]

Continue Reading

Tags: , , , ,