Each expression supports local farms, craft distillers and the slow but steady resurrection of New York’s whiskey heritage.
You don’t have to drink to celebrate.
You were going to drink anyway—and its proceeds go to a good cause.
We’ll be making this cider- and whiskey-based drink long after the holidays.
You don’t know how to choose an event among all the amazing upcoming ones in the calendar? Here are our editors’ favorite ones.
One gets the idea that with Van Brunt Stillhouse, unlike other Brooklyn distilleries, it’s never certain what the public will get from year to year.
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.
Joseph Overbey’s obsession began in Williamsburg in 2008, and accompanied him to Gowanus in 2011. Now, Overbey’s new distillery in Bedford-Stuyvesant, J.W. Overbey & Co, is also “coming together.”
Whiskey reads, Italian food and ag startups and deconstructing ideas about why McRibs exist…. See what our editors are reading this week.
Local, seasonal cocktails sound hard to come by, until you realize you live in a city that’s surrounded by sweet corn and tomatoes. White Pike Whiskey, located in the Finger Lakes, does all the farming, milling, distilling and bottling to create their smooth, clean whiskey. Lucky us, Steven Ljubicic from White Pike gave us his recipe for the perfect fall cocktail: the Bloody Mary.
At last month’s Manhattan Cocktail Classic, a cowboy-hat wearing Dave Pickerell, Master Distiller for Hillrock Estate Distillery, gave me a “C’mere, kid!” crook of the head, beckoning me to something secret seeming. He pulled from his tuxedo jacket’s breast pocket a small, glass bottle full of an amber-hued liquid and grinned.