Grist For The Mill: Winter 2014
They say alcohol is a truth serum and I can’t lie: Editing our annual drinks issue is great fun.
Winter 2014: Issue No. 32
Fit To Be Fortified
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
These Cocktails Are Sweet, Not Simple
There’s nothing simpleton about Kari Morris’s simple syrups.
Gypsy Brewers
No brewery? No problem. A visit to Lauren and Joe Grimm’s Gowanus apartment confirms their penchant for experimentation and reveals the philosophy of Grimm Artisanal Ales.
Bringing In da Funk
Hard cider for the Big Apple.
Hella Bitters
Old-fashioned infusions make a home-bar splash.
The Accidental Liqueur
Sugar and spice create a new vice.
Mountain Bootlegging to Brooklyn Boom
A new book traces the path from Kentucky moonshine to Kings County Distillery.
The Moore Street Market
From pushcarts to pasteles.
Going With the Grain
How one man left finance for fermentation.
Pulley Collective Hosts a Community of Small Batch Roasters in Red Hook
Time-share roasting makes the farm-to-cup process more accessible to coffee people at all levels.
Maison Premiere
Absinthe and oysters, the old way.
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