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https://www.thrillist.com/drink/nation/what-to-drink-on-valentines-day-cocktails-guide
“If you ask us, Valentine’s Day is an extremely whatever holiday. No matter what your relationship status, it can feel awkward and perfunctory. Plus, it’s still a pandemic. In the spirit of taking it easy on ourselves, here’s a quick guide to what to drink on this very weird day.”
https://punchdrink.com/articles/the-true-cost-of-a-cocktail-nyc/
Art by Carolyn Figel
“Order a Margarita—a relatively simple and ubiquitous drink that could easily cost $15, plus tip—and within moments the drink appears, prepared by a skilled bartender who makes the task look effortless. With hardly any visible labor, it might be tempting to assume that the majority of that $15 price tag goes toward the ingredients: the tequila, triple sec, lime juice and agave nectar. But most of those dollars in fact go toward the invisible elements of a bar that are no less important than what ends up in your coupe. And more often than not, the sticker price barely covers the true cost of your drink.”
https://www.thrillist.com/drink/nation/essa-noche-talks-with-us-about-bartending-drag-drink-recipes-more
”I first met Essa Noche in the Summer of 2019, late on a Thursday night at WALLBREAKER, a monthly fundraising show at Macri Park in Williamsburg that raises money for causes like Queer Detainee Empowerment Project, Black Trans Travel Fund, and New Sanctuary Coalition. When she got on stage and began to lip sync to Japanese pop ballads, I got my entire life. Whatever she was selling, I was buying.”
https://www.thrillist.com/drink/nation/fancy-bartending-techniques-how-to
“Doing “fancy” techniques at home can be daunting. If you follow bar and drink culture, you’re bound to see some geeky bartender flashily displaying their proficiency with contraptions like roto-vaps, klinebells, centrifuges, and hydrometers and throwing around terms like “fat washing,” “directional freezing,” and “brix.”
Using those tools to create cocktails can be super fun and lead to tremendously innovative and delicious results. But as lofty as these terms can be, they rely on fairly straightforward principles that can be approximated with basic kitchenware like blenders and insulated mugs.”
https://www.winemag.com/2021/01/16/restaurant-survival-covid-debary/
“I’m not saying we shouldn’t go out and spend money at restaurants right now. I actually encourage you to. But we can’t act like it’s the path towards industry recovery. The way we’re treating restaurants right now is yet another example of how our country works the best for those who need the least amount of help and leaves everyone else to fend for themselves, and it has to change.”
https://www.thrillist.com/drink/nation/how-to-make-hot-cocktails
“Given our relatively limited experience with hot drinks, it can be easy to make mistakes when concocting them for yourselves, so I’m going to walk you through some common pitfalls and how to avoid them.”
https://www.thrillist.com/drink/nation/ruby-roo-interview
Photo credit: Cole Saladino for Thrillist
“Drag performers are legendarily multi-talented: experts in makeup, costuming, dance, lipsynching, and a healthy handful are equally talented behind the bar as they are on the stage. Gorgeous comedy queen Ruby Roo is one of New York City’s elite drag bartenders, known for smart conceptual shows and a big, mouthy attitude. I caught up with her to chat about the current plight of the industry, how to recommend drinks to customers, and a Fireball-based cocktail that’s a dead ringer for a peach cobbler.”
https://punchdrink.com/articles/for-whom-does-bar-world-spin-hospitality-restaurants-coronavirus/
Illustration by Sarah Tanat-Jones
“I got to this point through hard work and dedication for sure, but it would be dishonest to say that luck played no role. I was lucky to find myself in the company of colleagues, and mentors, who saw my potential. And I was lucky to be born into a world built, by and large, to ensure my success, through overlapping systems of white supremacy, patriarchy and class privilege.”
(illustration: Valero Doval)
“One of the scariest and least-talked-about aspects of consulting work is negotiation. Based on my experience, as well as drawing on the expertise of a few consultants, I’ve put together seven rules that will help you get paid what you’re worth.”
“Tall, pink, fruity, a little bitter—I see something of myself in the Singapore Sling. And maybe that’s the reason it has held my affection for more than a decade.”
(photo illustration: Laura Sant)
“Recipes, along with instructions, facts and formulas, are considered “useful items” and are not covered under U.S. copyright and patent law. If I read someone else’s recipe in a book, copy it and sell it to clients or include it in a book of my own, that’s perfectly legal.”
Photo by Matt Martin
“How much of what we consider “good” comes from our perceived notions about what we’re drinking—the branding, the cool people that drink it, the merch—and how much comes from the intrinsic properties of the liquid?”
illustration: Laura Sant
“One thing I do know is that we don’t always have the luxury of concision when pursuing our passions. The journey can be sprawling and messy, the results imperfect. And just because something is simple doesn’t mean it can’t possess layers of complexity, each subject to its own interpretation. Simplicity for simplicity’s sake is dogma. But simplicity in the pursuit of something elegant, something clean—now that I can sip on.”
https://www.liquor.com/slideshows/star-trek-drinks/#gs.OONpwpg
Now that “Star Trek” is finally back on TV after an agonizing 12-year hiatus, let’s celebrate. The sci-fi franchise spans half a century, has a rich beverage culture and is packed full of memorable bartenders. Surprisingly, however, it’s light on actual cocktails. To remedy that, these are five original creations for those of us that live happily in the Venn diagram of Trekkie and cocktail nerd. Drink long and prosper!
Photo: Janelle Jones
"Italy doesn’t have a monopoly on bitter liqueurs, though it often seems that way. Campari, Cynar, Aperol, and their ilk are commonly called by their Italian name, amaro, and have been widely enjoyed in European spritzes for generations.
And while Negronis and other classic cocktails that require these herbal digestivos have become popular in the U.S., the ingredients aren’t traditionally made stateside. That’s about to change, though, as a handful of producers boldly endeavor to awaken the land of Bud to the beauty of bitterness."
https://punchdrink.com/articles/five-midori-sour-blue-hawaii-liqueur-retro-cocktail-recipe/
Often tied to poor, late teen decision-making or filed away under “forgotten,” liqueur-based drinks don’t have the best rap. But some of these cocktails, once made with Technicolor sour mix and bottom-shelf brands, have been granted second life.
Photo: Lizzie Munro
https://www.liquor.com/articles/sober-bartending
'For bar workers looking to thrive in an industry that promotes the consumption of alcohol, the challenges to achieving a sober life are many. Setting aside structural impediments like lack of access to affordable health insurance, job insecurity and low pay, bar workers can also face resistance from within the industry—from the very colleagues who claim to care about them.'
'No matter how you choose to remember the year 2017, it’s been a banner 12-month run for drinking connoisseurs. Here, we’ve collected a sampling of liquors that came into the world this year—spirits that are either delightfully delicious, distractingly daring, or both.
If you’re looking for some fresh ideas to start off 2018, each bottle on this list is worthy of an unforgettable investigation.'
"There’s no in-between with LaCroix: You either love it or hate it. The no-sugar, no-calorie, carbonated sparkling water drink has exploded in popularity the past few years, and every day, it seems, someone posts their love for the drink on social media. You can’t walk into a Whole Foods without seeing a massive shrine to the stuff. Me? I average at least 8 cans per day.'
'In the past seven years, however, the craft distilling boom has skyrocketed the number of U.S. distilleries, from 560 to more than 1,800. Which affords plenty of options for whiskey drinkers looking for their own cult favorites. Here are five to help soften the sting of missing out on that coveted bottle of Pappy.'