Getting to the soda fountain in the back of Ice Cream Bar will take a little bit of self-control. The freezer full of house-made ice cream at the entrance exerts a strong pull. But Ice Cream Bar is special not for its ice cream--though it is good--but the menu of old-timey beverages developed by Rickhouse bartender Russell Davis.
Read MoreJosé Pastor brings Spanish wines to the winner's circle.
Read MoreChefs, brewers and bartenders embrace grape must in new and novel ways on their menus.
Read MoreThree new takes on vinegar take the meeting of tangy and sweet to new heights.
Read MoreSwedish punsch has made its way to the American market and is a perfect base for simple cocktails.
Read MoreBitters-based cocktails are an emerging category of drink at bars across the country.
Read MoreAfternoon tea at the Drake Hotel in Chicago.
Read MoreMezcal is quickly becoming one of San Francisco's favorite spirits. Here's where (and what) to drink.
Read MoreWinestyr, a new daily deal site offering wine deals from American wineries.
Read MoreDavid's Tea offers unexpected blends--with names like Swampwater and Forever Nuts--in addition to the traditional variants.
Read MoreAustralian coffee shops in NYC specialize in the flat white, a drink of espresso and steamed milk.
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Another entrant into the Emeryville bar wars, Honor Bar has cocktails by Alex Smith (ex-Gitane) and booze-friendly food like fried chicken, merguez sausage sandwiches and fried artichokes.
Read MoreVerterra winery from Leelenau Peninsula in Michigan.
Read MoreMichael's stays relevant with a new drink program and surprising Korean bar food.
Read MorePotomac's Founding Farmers uncaps its homemade sodas.
Read MoreFew spirits were befouled in the name of industrial progress as much as the crème. Originally, these liqueurs had a delicate sweetness and a creamy consistency, owing not to cream but to the addition of sugar. Then they became a much maligned, artificially flavored disaster. Out to restore the reputation crèmes once had, Tempus Fugit has just released versions of Crème de Cacao and Crème de Menthe (each $29 for 750 ml), based on 19th-century recipes and using natural ingredients.
Read MoreMilk punch makes a great pair with holiday cookies.
Read MoreThree night a week, Boba Guys sell bubble tea from the bar at Ken Ken Ramen. It's a sideline gig for Bin Chen and Andrew Chau, who met at Timbuk2, where they both still work. United by a shared love of the beverage, the duo set about creating the perfect boba, using YouTube videos and trial and error as their guides.
Read MoreYou would be forgiven for thinking that Prizefighter is a fussy cocktail joint. It has the pedigree of a veteran bar staff that has collectively worked in almost every great bar in the Bay Area. But, at the new bar in Emeryville, a town best known for IKEA, superb libations are dispensed without attitude.
Read MoreThe Union Square-area wine bar Corkbuzz is a great place to both drink and dine.
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