Sowing Seeds

Vegetables invade the cocktail bar

We tend to view cocktails that claim health benefits with suspicion. We can't help it; drinks that are branded as "skinny" are, to us, missing the point. But we're all for the...

House Spirit

Bars bring the booze home

Going locavore with your Gin & Tonic is becoming much easier. There was a time when, if you wanted to sip a drink under the same roof where the liquid was made, you had to...

'Net Worth

Fernet goes American

Having become a liquid lingua franca, the category of Fernet was due for an American makeover. The stuff is most often encountered as Fernet Branca, an Italian brand. But now...

Socializing on the Job

Bartender networking goes digital

Bartenders, by nature, are a social species. The job is no fit for a wallflower, as those behind the stick offer everything from libations to impromptu therapy sessions. But in...

Drop by Drop

Bitters edge in on spirits' territory

First, it was the bar and tabletops. Now, Canon bartender Jamie Boudreau's love of bitters has spread to the shaker. The Seattle bar is the latest to cement the category of...

Bone Daddy

A meaty new way to shoot your booze

The butcher and the bartender rarely work together. But a drinking ritual from Portland, Oregon, is forging an especially close relationship between beef and booze. Brilliantly...