At what point does a cocktail become, well, food?

This season’s wave of election-themed cocktails begs the playful question: Is it possible to detect bias in a drink?

Apotheke has a host of cocktails that Diamond Jim Brady wouldn’t recognize, while the center of attention at White Star is absinthe.

The Negroni is a specialty cocktail at I Sodi, a Tuscan restaurant in the West Village, which opened in March.

Genever, born in Holland in the 17th century, is a spirit with more flavor and often a lower proof than English gin.

Looking for new sources of revenue, hotels are following the lead of restaurants and bars in offering menus with creative cocktails and exotic nonalcoholic drinks.

The line between artisanal food and artisanal cocktails continues to blur at a new generation of cocktail bars.

At Apothéke, paraphernalia like chemical beakers and pharmacy scales are used for decoration and for mixing drinks.

Bartenders’ obsession with making better and more creative cocktails has trickled down to their sober sisters, the mocktail, or nonalcoholic cocktail.

Sydney Bar’s cocktails leave something to the imagination.