Archive for Kara Newman
Most happy-hour menus trot out a handful of drinks to lure people through the door during those quiet moments before the real drinking starts. But at NYC’s Suffolk Arms, the oversize laminated menu contains more than a hundred different cocktails. And yes, they’re all marked down until the clock chimes 7 p.m. Proprietor Giuseppe González […]
Inside the mind of Cody Goldstein.
How Todd Thrasher went about it and what he learned while doing so.
Lessons from the Best Intentions duo in Chicago.
Barely bitter is the name of the game.
Talking shop with the barman at Library of Distilled Spirits.
Do you know it like you think you do?
Talking rum with Appleton’s blender.
Smoke is good. Treat it right.
His new bar in Los Angeles.
They know how to drink down that way.
It’s all about the right opportunity.
Hint: It’s a shade of green.
Six spots across the South for winter drinking.
Kala Brooks tells the way.
Drink and be healthy at the same time.
A little something decadent is right.
It’s older. It may even be better.
Or how to drink adventurously thanks to this exciting book.
The Eddy’s Luis Hernandez explains how.
Twelve months of keeping watch is ahead.
Love a highball? Here are more ways to make one.
Did you experience them all?
Old-school elegance is the name of the game.
HInt: You might use it already when waking up.
History can still play with the future.
Darren Grenia of Brooklyn’s Yours Sincerely lays it all out.
The cannabis trend keeps on chugging.
It’s Japanese. And it proves whiskey isn’t just for winter.
The smoke is where it’s at.
Hint: It rhymes with meat.
And New York’s Oiji has nailed it.
The bar owner and new author knows his way around the Tiki world.
New York City’s Mother of Pearl is now 100 percent free of all things animal.
So simple, so easy to drink.
It’s a simple drink. But also a complicated one.
Because it’s what you want to do this time of year.
Drink well while floating.
Move over, cider. There’s a new trend in root beer.
Why not have the bottle match the bat?
Get festive while still keeping this classic tasty.
Pierde Almas is known for its mezcal. But its corn whiskey could gain new fans.
This tropical fruit is peaking now, so these bars added booze to it.
Let them drink cocktails! In Brooklyn!
It’s not just made with Aperol. Those bubbles go with a lot of things.
A new book covers how foraging has hit the drink world.
Because why not merge the bottle and the kitchen?
Candles. Infused vodkas. Swanktown in the middle of New York City.
It involves making a base with a bunch of boozes.
Burns Night is the Scottish holiday on January 25. Start pouring.
The booze inside is good. But the bottles are what makes these gifts shine.
The holidays only happen once a year. Start slugging them back while you still can.
The masters of Manhattan’s Miracle on 9th Street pop-up know how to deal with the holiday crazies.
Milk punches are returning to cocktail menus with a force.
Straight from the NoMad Bar to yours.
There’s a wealth of flavors that come bursting out of those bottles. Time to nail them.
A hint: It flies. And it’s made of paper.
There’s a whole lot of exciting things happening with bourbon and glasses across the United States.
These are the places to visit if you love the brown stuff in all its varied glory.
These seven bottles prove how well bourbon can be made far outside bourbon country.
Straight from the heart of bourbon country come these immensely drinkable bottles.
You got your beauty outside as well as inside.
These are the vodka drinks to drink now, from Miami to Maine.
The Houston barman thinks vodka more than has a place in any great bar.
There’s honey and corn and rye and even whey: So many kinds of vodka in the world.
From Vermont to California, there’s a boom in local vodka-making across the United States.
Chile pepper; sweet potato; Sriracha: These vodkas are flavored like you’ll actually want to drink them.
Three simple ingredients put together with a little care create a kind of cocktail magic.