Sure, the whole phone booth-entry-via-hot-dog-joint gimmick isn’t so fresh anymore (the ability to order dogs with fancy drinks, however, remains awesome), but Manhattan’s PDT still makes some of the most inspired cocktails in the city. As our cousins at Park … read more →

If you’ve ever had the experience of re-reading a classic novel that you dismissed in high school (The Great Gatsby comes to mind), only to be staggered by its depth a decade or two later, you’ll have an idea of … read more →

Unless you mix drinks for a living, or hail from Peru, we’re guessing you’re not acquainted with pisco, the strange, un-aged Peruvian brandy that is the country’s national beverage (a continuing sore point for Chileans, who also produce the stuff). … read more →

Smuttynose Brewing Co. (New Hampshire beer maker and unofficial contender for best-named microbrewery in the country) debuted its Wheat Wine Ale in 2005, following an eight-month tussle with federal regulators over what the hell, exactly, “wheat wine” was. Think of … read more →

Something about the thimble’s worth of $18,000 Scotch we were treated to last week at Jean Georges (the new Highland Park 50-Year-Old, if you’ve got an extra salary burning a hole in your pocket) left us yearning for its opposite: … read more →

Shameful.  Four months of Friday wassail, and not one Irish in the mix. We’re happy to make amends with this delectable new 15-year-old from Redbreast, makers of strapping, pure-pot-still (taking nothing from thinner-blooded, column-still distillates) Irish whiskey. Redbreast’s standard 12-year-old … read more →

In the past year, veteran Master Distiller Desmond Payne has done a lot to recharge Beefeater’s image as a sort of sexless grandpa gin (inaccurate, but there you go). He created Beefeater 24, adding exotic Japanese and Chinese teas to … read more →

Champagne’s hegemony over the New Year’s Eve toast will not be disputed here, but there are plenty of boozing hours before it’s time to crank up “Auld Lang Syne.” And with best-of lists choking the interwebs, we’d like to put … read more →