|
Browse by Tags
All Tags » Cocktails ( RSS)
-
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.
|
|
|