Spirit

Raising a Glass to Gravlax, a Cold-Cured Scandinavian Classic
Ask Adam: Why Do People Put Coasters on Their Drinks at Bars?
Cucumbers Are the Beer and Bar Worlds’ Ultimate Summer Crush
Bartenders Are Acid-Adjusting Citrus for Completely Customized Cocktails
A Power Ranking of the Best and Worst Margaritas at Every Major Chain Restaurant
6 of the Best Flavored Gins, Tasted and Ranked
Taste & Terroir: A Recipe for a New Kind of Vodka
Moonshine’s XXX Labels Denote Precision, Not Poison
Ask Adam: If I’m Making a Negroni, Is the Gin or Vermouth More Important?
Everything Worth Drinking in Brooklyn, According to Glady’s Shannon Mustipher
Beyond Scorpion Bowls: Communal Cocktails Are Getting a Top-Shelf Makeover
5 of the Best Coffee-Infused Spirits and How to Use Them
Ask Adam: Do Restaurants Make Money on Bottomless Brunch?
5 Beer, Wine, and Cocktail Books to Throw in Your Beach Bag or Carry-On This Summer
The Haitian Spirit Rich With Terroir, Cultural Heritage, and Bartender Appeal
The Unlikely Tale of How Scotch Survived (and Thrived) During Prohibition
Best Practices: Let’s Reevaluate Cosmopolitans
What We Miss When We Celebrate D.C.’s Revitalized Drinks and Restaurant Culture