Ernest Hemingway once offered the advice that we should all do sober the things that we said we would do when we were drunk.
There’s a good chance that at some point this Fourth of July, you’ll be reminded of our colonial forebears and the challenges that they fa
Upon entering the Multnomah Whiskey Library in Port
An earnest cocktail includes four essential parts—the liquid, the glass, the garnish, and the ice—and a well-trained bartender understands that the details of each are what separate a standard libation from an exceptional one.
At fine establishments like Milk and Honey in London and New York, or Rickhouse in San Francisco, cocktail culture is serious business.
By definition, an ice cube is just a unit of frozen water; but to a bartender, a distiller, or a spirits aficionado it can be a sacrilege—the enemy of all that is good and sacred about liquor.
Treeless and surrounded by icy cold rivers and glacial lakes dotted with massive icebergs and ice floes, the Ungava Peninsula on the northern tip of Quebec is just as it sounds—frozen tundra.
On July 10, 1969, at a Scottish distillery in Speyside, a cask of single-malt whisky—No. 11485—was laid down.
We could hold out for a stunning U.S. win in Brazil.