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(Wine Enthusiast Magazine, 5/2/2013)
Louisville, KY mixologist Colin Shearn created an original "tequila julep" for Wine Enthusiast.
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(Imbibe Magazine, 5/1/2013)
Celery lends an earthy zest to springtime cocktails.
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(Wine Enthusiast Magazine, 5/1/2013)
A grown-up's guide to celebrating Cinco de Mayo, with recipes and suggested premium tequila bottlings.
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(Wine Enthusiast Magazine, 4/18/2013)
3 beer cocktails to shake up this spring.
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(Wine Enthusiast Magazine, 4/1/2013)
This crazy-easy recipe produces a batch of must-have neutral sweetener for use in mixing cocktails. Flavored variations also are included.
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(Wine Enthusiast Magazine, 4/1/2013)
No longer just for show or simple flavor enhancement, the garnish has gone from functional first mate to kooky captain, guiding the sipper through a psychedelic sea of aromas, textures and tastes.
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(Slate, 3/18/2013)
In the world of wine and spirits, we've been told that older is always better. But sometimes it's just not true.
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(Wine Enthusiast Magazine, 3/1/2013)
Refreshing and aromatic, this is an adaptation of a drink dating back to 1903, a time when horseless carriages were still considered opulent oddities.
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(Gotham Magazine, 2/25/2013)
Jean-Georges Vongerichten's Flatiron temple to virtuous dining crafts cocktails for power players.
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(Sommelier Journal Magazine, 2/1/2013)
Can the right glass improve - or ruin - your cocktail? Glassware designers are working overtime to develop new and improved vessels beyond the classic snifters, flutes, highballs, and lowballs for showcasing spirits.
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(The New York Times, 11/23/2012)
Profile of Tirado, the first distiller in the Bronx since Prohibition, which is making "fruit-aged" rums and other products with Puerto Rican heritage.
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(Edible Manhattan, 11/5/2012)
At an East Village bar called Tom & Jerry's, you'll rarely find the frothy, rich Christmas-time drink named Tom & Jerry - except once a year, when a group of Wisconsin expats gather to remember an art-world friend.
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(Saveur Magazine, 11/1/2012)
Rock and Rye, an early barroom staple, made its way into the medicine cabinet during the temperance movement. Personal essay, with recipe.
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(Arrive Magazine, 11/1/2012)
Write-up of "Hemingway Cocktail Companion" book, including recommendations for bars along Amtrak route where readers can "drink like Hemingway."
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(Wine Enthusiast, 10/19/2012)
Whether served neat or in innovative cocktails, this classic spirit is worth discovering, or revisiting. Feature story, with cocktail recipes and bottle recommendations.
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(Food Arts , 10/9/2012)
Not content with artisanal spirits and house-made bitters, bartenders are pursuing the perfect cocktail counterpoint by making their own vermouths.
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(Wine Enthusiast, 9/24/2012)
Whether you sip them straight up or use them to upgrade cocktails, these new vermouths are simply stellar.
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(Sommelier Journal Magazine, 8/31/2012)
Cover story! Although cask aging has always been a key factor in the production of certain spirits, the barrel itself has become as important as any ingredient. Cooperage is now a topic on which bartenders need to be well versed. Are you ready to talk wood?
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(Wine Enthusiast, 8/30/2012)
Whiskey has always been considered precious, but these top-notch Scotches set the bar higher than ever before.
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(Wine Enthusiast Magazine, 8/1/2012)
Auchentoshan 1999 Vintage Bordeaux Cask Matured Scotch is entirely aged in wine barrels.
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(Wine Enthusiast Magazine, 8/1/2012)
Did someone say "Foie Gras Martini?" Although he's not a bartender, San Francisco chef Russell Jackson has developed some thought-provoking cocktails.
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(Inspirato Magazine, 7/15/2012)
I travelled to the Cognac region of France for this look inside the spirit once known as The Drink of Kings.
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(Reuters | Business Traveller, 7/11/2012)
A bartender in Kiev, Ukraine would have a hearty laugh at the sweet-toothed flavored vodkas that fill out the shelves in the U.S. And then he might push across the bar a shot of fiery pepper-infused vodka.
This is the original flavoured vodka, my friend.
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(Reuters | Business Traveller, 7/2/2012)
In Italy's fashion capital of Milan, the last thing you would want, dear traveller, is to be considered unfashionable.
Luckily, the aperitivo, or "aperitif" is here to save you from that fate...
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(Wine Enthusiast Magazine, 7/1/2012)
Choosing libations with a lower alcohol content and a lighter touch doesn't mean sacrificing flavor or fun.
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(The New York Times, 5/10/2012)
An essential journalistic skill no one tells you about: bartending. (Essay/Op-Ed)
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(Reuters | Business Traveller, 3/26/2012)
Want to start a lively debate? Ask a cocktail aficionado to select the iconic cocktail of New Orleans: The Sazerac or the Ramos Gin Fizz. (The answer is at the end of the piece.)
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(Gotham Magazine, 3/1/2012)
As the farm-to-table movement grows, mixologists are embracing the trend at the bar too, making cocktails with organic spirits, agave-based sweetners, seasonal produce and a fresh attitude.
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(Wine Enthusiast Magazine, 3/1/2012)
Look for artisanal apple brandies, liqueurs and ciders -- including many with local ties.
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(Wine Enthusiast Magazine, 3/1/2012)
Dessert-flavored vodkas are on the rise, at a rapid rate.
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(Edible Brooklyn, 3/1/2012)
Feeling a little rough around the edges? It's OK, honey. Put on your sunglasses like the rock star you thought you were last night, and order a Brandy Milk Punch.
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(Food Arts, 3/1/2012)
Houston bar manager James Watkins swears he may never buy flavored vodka ever again. That's because Watkins is embracing a new cocktail "killer app": sous-vide technology.
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(Reuters | Business Traveller, 2/20/2012)
Vegas thrill-seekers are legendary in their pursuit of flash and excitement. However, that doesn't necessarily extend to the drinks --
at the bar, the objective is to make guests feel comfortable, even as they push limits at the poker table.
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(Reuters | Business Traveller, 2/13/2012)
It seems fitting that some of the best tippling to be found in Vancouver is in an area noted for its boozy past.
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(Reuters | Business Traveller, 2/7/2012)
Over the past couple of years cocktail culture has accelerated in Phoenix - so much so that the city will play host to the first-ever Arizona Cocktail Week.
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(Wine Enthusiast Magazine, 2/1/2012)
In the wine and spirits business, China is a hot prospect. But as the Chinese are learning to appreciate Bourbon and Bordeaux, will Westerners embrace Chinese spirits?
Some spirits companies are betting on baijiu...
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(Arrive Magazine, 2/1/2012)
Bartenders are embracing beer as a key ingredient for creative drinks.
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(Reuters | Business Traveller, 1/30/2012)
In Wisconsin, the brandy Old Fashioned is king.
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(Reuters | Business Traveller, 1/24/2012)
The iconic tipple here is a spirit called arak.
Although inexpensive, arak can be found at bars catering to locals and budget-minded tourists, Bali's more upscale restaurants and cocktail lounges tend to promote pricier rum and vodka drinks, mixed with tropical fruit such as mango and passionfru
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(Reuters | Business Traveller, 1/17/2012)
So what do they drink in Lisbon, Portugal, if not Port?
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(Reuters | Business Traveller, 1/10/2012)
In Washington, D.C., even the drinks reference political roots.
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(Reuters | Business Traveller, 1/3/2012)
Perhaps Minneapolis never quite got over the Prohibition era of the 1930s. How else to explain the popularity of its iconic cocktail, The Bootleg?
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(Edible Manhattan, 1/1/2012)
Monday night is industry night at Amor y Amargo, the tiny East Village bitters bar that opened last March.
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(Wine Enthusiast Magazine, 11/29/2011)
Artisan-crafted spirits can noticeably boost the quality of cocktails. Here are five West Coast distillers whose bottlings are worth exploring.
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(Reuters | Business Traveller, 9/20/2011)
Lucky Mexico City-bound tipplers have plenty of good things to drink. But the tipple of the moment is smoky mezcal.
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(Wine Enthusiast Magazine, 9/19/2011)
We posed a challenge: With three basic spirits, how many cocktails could be made? (This story has been among the most-viewed stories on Wine Enthusiast's site for several months.)
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(Reuters | Business Traveller, 9/12/2011)
One of America's oldest cities, Boston is practically drenched in history. And much of that history took place in New England's taverns and bars, lubricated by venerable rum.
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(Loews Magazine, 9/1/2011)
Power breakfasting with the rich and famous at the New York's Regency Hotel.
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(Wine Enthusiast Magazine, 9/1/2011)
Savor Bourbon’s flavor along this 70-mile tasting trail in the heart of Bluegrass Country. What to drink, and where to drink it!
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(Wine Enthusiast Magazine, 5/1/2011)
Distillers are resting whiskey, rum, even mezcal in barrels previously used to hold wine. In this equation, wine + spirits = so much more than either alone.
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(Wine Enthusiast Magazine, 5/1/2011)
To most, "classic" cockails mean a drink with pre-Prohibition roots. But one Seattle bartender looks to 18th-century France and ancient Rome for inspiration.
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(Reuters | Business Traveller, 4/22/2011)
From Enron to Exxon, Houston has long been a city associated with big business. And when it comes to drinking, the big dog in town is tequila.
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(Wine Enthusiast online, 4/18/2011)
Alexander LaPratt, of New York’s db Bistro Moderne, won the title on Sunday night in a close and exciting competition hosted by the American Sommelier Association.
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(Wine Enthusiast online, 4/18/2011)
A new website takes a non-traditional approach to the traditional Seder meal.
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(Reuters | Business Traveller, 4/15/2011)
Gin and tonics, shorthanded as "gin-tonic," is the mixed drink most often found in Madrid. However, the gin-tonic may be slightly different from the ones business travellers know from back home.
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(Reuters | Business Traveller, 4/8/2011)
Business travel in the small desert city of Dubai can be thirsty work.
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(Edible Manhattan, 4/1/2011)
Artisan sodas make a splash.
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(Reuters | Business Traveller, 4/1/2011)
While most famous for certain other intoxicating substances, Amsterdam has a small but growing cocktail scene.
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(Food Republic, 4/1/2011)
A DIY guide to making your own barrel-aged Manhattans and other drinks.
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(Arrive Magazine, 4/1/2011)
Wherever your travels may lead, you're never far from a great cocktail. Check out the latest libations to try across the Eastern Seaboard.
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(Reuters | Business Traveller, 3/25/2011)
The iconic spirit in the UK capital is gin -- and you'll find plenty of gin-soaked cocktails to sip in the growing ranks of pricey cocktail bars and nightclubs around the city.
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(Reuters | Business Traveller, 3/18/2011)
While in Shanghai, daring drinkers should cultivate a taste for baijiu, though to the Western palate, it may taste "slightly worse than petrol."
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(Food Republic, 3/11/2011)
Once passe, bracing chasers are making a hip return.
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(Reuters | Business Traveller, 3/11/2011)
In addition to some of the finest wine bars in the country, the Bay Area is boasts one of the most lively and influential "craft cocktail" cultures around.
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(Wine Enthusiast online, 3/10/2011)
Strong cocktails for strong women in celebration of Women's History Month.
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(Reuters | Business Traveller, 3/7/2011)
My inaugural post for "The Spirited Traveller" column, about where business travellers can find great cocktails in Singapore.
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(Wine Enthusiast Magazine, 3/1/2011)
My Q&A with hip-hop celebrity Ludacris, who is also a Cognac mogul.
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(Wine Enthusiast Magazine, 3/1/2011)
In the hierarchy of agave-based spirits, Tequila remains #1 and the fast-rising mezcal holds the number two spot, but another agave spirit, sotol, is poised to become a contender.
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(Food Arts, 2/11/2011)
Ironically, just as cocktail menus have become an industry standard, it's become a knowledgeable wink among savvy imbibers to ask the bartender to stray from the list.
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(Wine Enthusiast, 12/1/2010)
Scotch whisky has always had a discerning and passionate following. What could possibly be new? Here are 5 breaking trends & 10 highly recommended bottlings.
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(Wine Enthusiast, 6/9/2010)
A profile of "progressive cocktails" expert Eben Freeman.
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(NPR Kitchen Window, 6/2/2010)
A recipe-driven narrative on grown-up uses for maraschino cherries. Most of the recipes and all of the photos for this story are mine as well.
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June 4, 2013 | San Francisco
