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.
It’s inspired by a Manhattan, but made with baijiu and aged Osmanthus wine.
Mezcal is following the rise of tequila, making it all the more important for the sector to get ahead of the curve in terms of sustainability.
The veteran bartender hungers for the cocktail that is vegetal and food-based instead of sickly sweet.
The Greenpoint cocktail bar has more than 20 signature cocktails all made with their own ingredients.
From readings to summits to simple, seasonal cooking, there’s no reason to be bored.
We asked two of our photographers for their best tricks.
The spring cocktail list highlights Brooklyn-based spirits.
And he’s very into death metal.
The Puerto Rico native has been bartending for nearly 20 years.
Her bar, Le Boudoir, is inspired by Marie Antoinette.
Our picks for the best places to toast to the end of summer.