I visited London’s Chelsea Physic Garden with bartender Ryan Chetiyawardana to find out more about his botanical cocktails, each one influenced by the ways in which plants can be used as medicine—or poison.
The neighborhood has bucked the nation’s whiskey trend, with a number of distilleries putting out premium vodka.
The chain has announced plans to open its first location in one of the world’s proudest coffee-drinking nations.
The Manhattan is the ultimate classic cocktail, and there’s a reason it has stood the test of time: It’s delicious, and it will get you drunk.
These cafe owners are scheming the system.
Gabriella Mlynarczyk took her experience working in the cutthroat fashion industry behind the bar, where she finds inspiration using unlikely ingredients including bee pollen, frankincense, and fat-washed simple syrups in her cocktails at Birch.
The lawsuit, which was filed by goddamn American hero Matthew Adam, says that Walmart used “fraudulent, deceptive and unfair” practices to sell the four beers produced under the Trouble Brewing name.
We spoke to a 77-year-old bartender who’s been serving drinks in a 300-year-old bar about the secret to charming people, the dark side of annoying customers, and why this job is great.
We can trace the origins of this hashtag back to a cup of tea.
Think of it as a fancy cocktail that happens to be spillproof and looks really fucking good on your Instagram, too.
Heroica’s beers are infused with the branches of centennial Japanese bonsai trees, pruned by one of Brazil’s biggest bonsai masters.
The order started as a Grande Vanilla Bean Creme Frappuccino (in a Venti cup) and then went totally off the fucking rails.
Justin Clifford Wilson makes sour beer with wild yeast obtained from New York’s air.
In Berlin, we are fortunate enough to have convenience stores called Spätkaufs that cater to drunks and stoners in the darkest hours of the night. I decided to try my hand at making cocktails out of ingredients that you can gather from the Spätkauf at 3 AM.
The Balinese village of Ubud—made famous by Elizabeth Gilbert’s navel-gazing memoir—has become a magnet for tourists looking to find themselves. Luckily, the Night Rooster offers enlightenment through complex cocktails layered with local ingredients.
The Extraction Lab will soon start selling Panama Geisha coffee, an ultra-pricey bean varietal that has been grown in Panama since the 1960s.
We talked to mixologist Tess Posthumus about the best craft cocktails to make at home if you’re on a tight budget.
At the Gin School at Listoke Distillery in County Louth, Ireland, “students” will get a full course load, but first things first: drinking.
Yellow Tail wine is making Super Bowl history by running a very expensive wine ad featuring a robotic marsupial and a dude in a yellow suit.
The concept is the brainchild of Henry Hu, a 23-year-old college dropout from Hong Kong, whose love of coffee is intertwined with his entrepreneurial spirit.
He was the first to bottle an olive brine made purely for use in cocktails. It is thicker and olive-forward with that bite of salt that people like, yet fruity at the finish.
Their lobbying techniques are not unlike those employed by Big Tobacco and sugar companies.
“I thought it would taste of apple.”
Finnish startup Four Stigmatic says its new beverage delivers all of the benefits of coffee without the caffeine crash or stomach acid burn.