Underbelly, a globe-trotting Houston restaurant that earned chef Chris Shepherd two James Beard Awards, is in the midst of major changes. Last fall, it introduced its first-ever cocktail program. Spirits director Westin Galleymore began creating ambitious menus that change frequently, riff on classics, and feature seasonal produce like winter satsumas. ”People want to drink darker, […]
Dan Rook wants Hollywood to drink better. A Chicago transplant who cut his teeth at Irish pubs, Rook opened Ever Bar near the Capitol Records building in summer 2017. What differentiates Ever Bar from a crowded market of hushed, hidden, and precious cocktail lounges is accessibility. The list is simultaneously cerebral and approachable, spanning classics […]
It’s a good time to be a drinker. This is true for myriad reasons, not least of all the incredible, ongoing evolution of American cocktail culture. The country’s best bars revitalize their categories, and get us excited about tiki, Negronis, and even speakeasies all over again.
A bubbling glass of Champagne is timeless. And while delicious on its own, it’s a transformative ingredient in cocktails. We caught up with six top bartenders to learn which Champagne cocktails they like best. From riffs on the French 75 to custom creations, these are bartenders’ effervescent favorites. Best of all? They shared their recipes […]
“Airbnb is a mortal threat to the U.S. hotel industry.” This dramatic proclamation was delivered by legendary American entrepreneur, hotelier, and real estate developer Ian Schrager, the mind behind both Studio 54 and our current boutique hotel boom, in a piece for the WSJ online. Schrager, promoting his newly unveiled NYC property Public, counsels that […]
“Please don’t let this suck. And if it does suck, please let it be over quickly.” This is the prayer I’ve always whispered to myself en route to a first date. Of course, for me and everyone else, not even the most desperate plea to the universe will save you from every miserable meet-up. Bartenders […]
Not even cocktails are immune to the power of pumpkin spice. As cooler temperatures arrive for much of the U.S., this season’s beverages are transitioning away from bright, summery flavors like mint and citrus. Now bolder, boozier drinks with earthy and woodsy undertones, orange citrus, and baking spice are headlining cocktail bars coast to coast.
The Butcher, a bustling joint at the Albert Cuyp street market in Amsterdam’s De Pijp, is packed in evenings with locals biting into babaganoush burgers. A select few walk straight past the parade of prime Aberdeen Angus beef to TBA, a speakeasy accessed by a daily-changing password.
Bourbon is often called “America’s native spirit,” and for good reason. But there’s another type of liquor that can claim the title of being America’s oldest native spirit. It’s one that many drinkers aren’t familiar with, even though it’s been bottled in New Jersey by descendants of a Revolutionary War fighter since the 18th century. […]