From citrusy mezcals to complex rums, here are some of Shannon Mustipher’s current go-tos.
Think of it as a punchier Whiskey Sour, with additional layers of fruit and spices to add a dash of beach-resort flavor.
The Prospect Heights restaurant has become a case study in how a cocktail program can be used to help reduce a restaurant’s food waste.
Strong Rope Brewery sees itself as a sort of missionary for New York hop farmers and malt houses. And the beer’s delicious, too.
This Little Debbie riff just so happens to be vegan, too.
Instead of being a catch-all destination in the vein of big-box supermarkets, Union Market aims to cater directly to their chosen communities.
At Fortunato Brothers, there are marzipan fruits, intricately decorated hamburgers and, every Christmas, a Feast of the Seven Fishes.
Local chefs and urban farmers recently took center stage for the Detroit Dream Café pop-up during the Allied Media Conference.
With prosciutto, frico, prosecco and pitina for starters, we scale the Dolomites to taste the fruits of Italy’s cutlery capital.
Owned by a young Burmese immigrant, Rangoon Spoon has already won over a crowd of faithful, flavor-hungry regulars.
Instead of pairing standard lemon, mint and sugar with the bourbon to make a traditional smash cocktail, Haley Traub swaps in grapefruit, basil and orgeat.
Waste stream specialist and Ditmas Park resident Elizabeth Balkan believes even small, incremental design changes can have a significant impact on what and how much we toss.