Gin may not be the first spirit that comes to mind for a boozy milkshake, but blueberries and gin are a perfect match, making for a boozy shake that is slightly more sophisticated.
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In drinks at Atrium Dumbo, designed by PDT alum Payman Bahmani and Alexander LaPratt, a veteran of Jean-Georges and db Bistro Moderne, you'll find everything from exotic citrus and spices (kalamansi, ras el hanout) to everyday kitchen staples (olive oil, balsamic vinegar, bread.)
Standouts included a killer homemade hot sauce from Plum Bar in Oakland and a pisco drink from Roka Akor's Daniel Hyatt, made with spiced and salted lime juice.
After a successful run at Big, which closed in June, barmen Brian Felley and Mo Hodges have taken up a Monday night residency at Muka, an upcoming tapas restaurant located between Hayes Valley and Civic Center. They're serving rum-focused cocktails alongside tacos from Tango & Stache.
The oddity of bright, eccentric murals in the middle of a classic, dark space underlines Brian McCracken and Dana Tough's struggle away from bar trends. Nobody else was paying much attention to scotch, they point out. "Smoked meats and malts," the sign proclaims over the door of the Old Sage, sibling to Tavern Law, Spur, and the Coterie Room, succinctly getting to the heart of the mater.
I've often thought that the most important outcomes of the modern craft cocktail movement aren't at the frontier; it's in the filtering-down of this knowledge to the rest of America's bars. At Tales of the Cocktail this year, I found a good deal of attention paid to the everyman's cocktail—not at the cutting edge of mixology, but in the rest of those bars out there.
It is screaming hot outside and, for those of us who don't have the option of bobbing around in a pool or ocean all day (so....all of us, probably), we need to figure out as many ways as possible to keep our cool. The good news is that with summer heat comes sweet, juicy summer berries. Here are 3 drink recipes that put blackberries to good use.
An iced down twist on the classic Kir Royale, this updated version incorporates spicy ginger beer.
The definition of refreshing, this sangria works well for party since it's ready and prepped in the fridge.
Gomme syrup is a classic cocktail ingredient used instead of simple syrup to give drinks a light froth and velvety mouthfeel. In this updated version, I cut down the gum Arabic proportion to make the recipe a little cheaper for the home bartender.
It's easy to have a good time in Louisville. The gateway to bourbon country has bars to please every sort of drinker—the cocktail enthusiast, the brown-spirits sipper, the shot-and-beer habituant. Here are six bars I loved on a recent trip.
Watermelon has a great affinity for tart lime and delicately flavored spirits; here are a few of our favorite recipes for summer watermelon drinks.
These easy drinks are light, tart, and refreshing, slightly fizzy and not too alcoholic—just right for cooling off on a muggy day.
It's become a San Francisco must-Instagram: the iconic Pantone-swatch menu of the Mission's Trick Dog. But seven months into the bar's tenure on 20th Street, they've done away with the vivid color-swatch booklet, and started fresh with a record album full of new drinks.
I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better.
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur.
We chat with Robert Simonson, cocktail writer for the New York Times, about what he's been drinking lately, how he got into the spirits-writing business, and where he sees the cocktail scene going next.