Prohibition turns 100 this year and, well, we all know how that turned out.
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.
Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
In the words of Anita Lo this holiday season, we’re reminding ourselves that “True hospitality extends to others and to yourself.”
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.
Handmade ceramics at some of the city’s best restaurants can cost anywhere from three to six times as much as standard-issue white china.
Brooklyn’s Dripkit takes a page out of the Japanese gadget book and offers a collapsible paper filter-and-pourover brewer all in one.