The distilled, non-alcoholic spirit occupies an agriculture-focused niche in the bar world.
Andy Brennan’s Uncultivated is as much a guide to cidering as it is a treatise on escaping, rewilding and coming to terms with having to live.
The “flavor company” was started by a noma alum, and now appears at many restaurants and bars in the city.
This cocktail—featuring raspberry-infused tequila and a hibiscus-clove honey syrup—is being served at Old Timers in Bushwick, or you can make it yourself.
Big spirits make gains on an eco-friendly process.
If you haven’t had jerk chicken at Peppa’s yet, now’s the time.
They’re made using sustainably sourced ingredients.
We also check in on the Nutcracker “crackdown” ahead of the last unofficial weekend of summer.
From Calamansi-ade to ginger beer, the locally minded company is brewing mixers and more.
The drinks reflect their dedication to letting fresh ingredients speak for themselves.
The menu and event schedule are all new, but the supper club’s atmosphere is timeless.
From house-baked bread to exceptional beer, here’s where to head in this Brooklyn neighborhood by event spaces Littlefield and The Bell House.