A perfectly round citrus coin, a cleaved cherry, a circular jelly cutout perched atop a cube of ice—at today’s top bars, geometric minimalism is the new visual language.
In the age of the postmodern cocktail, some bartenders are leaving behind the category that played a leading role in the renaissance.
Made with water sourced from Japan’s Mount Haku and containing almost no impurities, imported Kuramoto Ice is gaining a following stateside.
As bright, sleek spaces aimed at craft beer skeptics are on the rise, the days of the cavernous, industrial taproom are numbered.
Whether it’s applied via syrup or as a few drops of oil directly in the shaker, there’s a reason the ingredient has become a go-to shortcut to savory complexity in…
Not quite a seltzer, not quite a beer, the hop-infused sparkling waters are having a moment—and an identity crisis. We tasted nearly 30 examples to try and get to the…
The tart tropical fruit is a shortcut to more complex sours, coolers and N/A recipes.
This was the year people made Martinis their whole personality, 1970s basements suddenly became fashionable and “cocaine chic” was the dominant wine-bar aesthetic.
A new wave of wonky, tilted glassware is having a moment at bars across the country.
From an Italian G&T to New Orleans’ very own Martini riff, here are the cocktails you loved most this year.
