Ingenuity in a Cocktail Glass
Hand-crafted Peanut Brandy Alexanders, Blackberry Bumpkins, Rum Plum Bellinis, Carrot Cocktails and Whiskey Highballs, courtesy of drink master Andrew Noye. Magic hour is about to last all night.
read moreIce, Ice Baby
On our bucket list: 6 sleek holders for cubes. These options range from total steal to slight splurge and make the perfect “one for you, one for me” gift.
read moreArmagnac XO Cocktail
Rules be damned in this unusual play on an old fashioned. It’s spirits expert May Matta-Aliah’s pick when she hits the Raines Law Room in New York. If she’s not saving brandies for sipping, neither are we. Cocktail recipe included.
read moreA One Hit Wonder: The Parm Crisp
It’s okay to be snobby about what you buy in bags. Potato chips, for instance … take a pass. When you need a hit of crisp, we’ve got your fix. Think cheese, crunch, off-roaded herbs. Dare we say, it’s more than a snack.
read more6 Ways to Get Your Ambiance On
There are few things that a little low lighting and some soft music can’t fix. Check out these sexy candelabras and tea light holders that instantly set a sexy mood. You’re on your own with the tunes.
read morePickled Berries Separate Men from Boys
Fruit pickles aren’t new (ask the entire Asian continent if you need another opinion), but our unabashed, unbridled obsession with them is. Yes, you can serve pickles or fruit, but the cats bringing the big guns put everything in one sweet-sour bite. Meow.
read moreThe Bourbon Renaissance
If you think your sideboard is worthy of staging its own revival, check out Paul Mathew’s The Hide bar in London. In his upstairs laboratory, his weapons of choice include rigged bong-like smokers, tea strainers, straps of leather and wine barrel shavings. Viva la revolución.
read moreTara Mathison’s Punch-Off
What does a Brooklyn hipster with a mad mixology habit and a sculptor’s hands do with a few spare hours to kill? Pairs wine flights with BBQ, home-mixes with any open bottle and challenges fellow bartenders to showdowns. Bring on the architectural garnish.
read moreFrosting Sucks. Chutney, Good.
We love the radical mind-blow of pairing sweets with spicy toppings. Okay, not so radical and not such a mind-blow, but it tastes stellar … we’ll leave it at that. Our advice: replace the icing on your next cake with a chunky chutney, because you can.
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