On Tuesday, November 18, representatives from a wide variety of regional beverage makers will be sampling cocktails and spirits at New York Distilling Company’s Williamsburg location.
We’ve never met a local spirit we didn’t like. From Finger Lakes rye to Brooklyn gin, and farm-to-table bartenders throughout the region, here’s all our stories on New York Spirits. Don’t miss our upcoming annual homage to regional cocktails, Good Spirits, on Feburary 2013.
When it comes to small-batch alcohol, New York’s cup runneth over.
At next month’s Edible Institute, New York Distilling Company’s Allen Katz will moderate a panel addressing this question. Here are our theories based on stories from our sister publications.
Thanks to these New York based producers, you can have your chocolate and drink it too.
The new year seems to be coming in like a lion, which is all the more reason to greet it with an aromatic, warm and somewhat stiff drink.
Since we publish the stuff, we’re naturally biased toward celebrating all of our content. We’re here for you though, reader, and are always curious about which stories you enjoy most.
It’s the time of year for sharing wishes. Our staff list is inspired both by near and far, but undeniably has several common themes: what we like to eat, and how and where we like to enjoy it.
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
There’s nothing simpleton about Kari Morris’s simple syrups.
Our drinks issue is in stores and online this week! To supplement our spreads, we’ve rounded up Heritage Radio shows to complement our photos and copy.
Old-fashioned infusions make a home-bar splash.
Sugar and spice create a new vice.