Tonya Cornett is a fruit fiend. The research and development brewmaster for 10 Barrel Brewing in Bend, Ore., Cornett is often inspired by cocktail menus — especially those “made with fruit.” Her award-winning kettle sours, called Crush, are Berliner weisses infused with farmers-market favorites like raspberry, apricot, lemon, and cucumber.
Porto tonico, a breezy combination of dry fortified wine and tonic water, is one of the world’s great aperitifs. It’s easy to make, fruity without being sweet, and gently refreshing. In Portugal, the early-evening cocktail is so widespread it almost seems compulsory. After work, you relax with a porto tonico. Going to the beach? Have […]
St. Louis’s Taste Bar is the rare high-end cocktail den with a killer happy hour. Gerard Craft, the city’s first James Beard Award-winning Best Chef, created the food menu (local charcuterie, tempura bananas, and manchego biscuits), and STL restaurant veteran Drew Lucido helms the bar. A self-proclaimed “nerd” who worked his way from busser to […]
New York City steakhouses usually fall into two categories: classic or cliché. Quality Meats, a swank spot with AvroKO-designed digs in midtown Manhattan, is neither. The vibe skews young and trendy, terms largely absent from steakhouse-related conversations. It has a sister location in Miami Beach and is related to a trio of Manhattan restaurants called […]
There are just 64 calories in a 1.5-ounce shot of vodka, according to various sources on the internet. At first glance, that sounds pretty reasonable. An apple has 95 calories, after all. And internet-famous avocados average 322 calories a piece! Well, sure. But fruits and vegetables have considerably more vitamins and minerals than spirits, and […]
Colin Joliat, the 35-year-old editor of the website Boozist.com, swears by Pedialyte. “I’ve been drinking Pedialyte since the early aughts, primarily as hangover prevention,” he says. “It has always worked wonders for me if consumed before bed after a night of heavy drinking.” Laila Gailani, the bar manager of Zeppelin Station in Denver, Colo., agrees. […]
Beer pairings for your peanuts and Cracker Jacks are getting better by the inning, down, or quarter. Sports stadiums that historically exclusively served macro labels are now also tapping area breweries and pouring craft collaborations at baseball, football, and basketball stadiums nationwide.