cocktails

by Emily Bell
Antoinette Bruno, Will Blunt, and Aliza Eliazarov
February 2015

Recipes

  • Mixologist Natasha David Nitecap - New York, NY
  • Mixologist Shannon Ponche Mayahuel - New York, NY
  • Mixologist William Elliott Maison Premiere - Brooklyn, NY
  • Mixologist Chris Lowder The NoMad - New York, NY

Restaurant

Salt. It can sometimes be taken for granted: used, abused, appreciated for its presence and detested for insistence on itself—it’s salt.

by Joe Sevier
Will Blunt
December 2014

Restaurant

  • The Oval Room
    800 Connecticut Avenue Northwest #110
    Washington, D.C. 20006
    (202) 463-8700
    www.ovalroom.com
  • Rogue 24
    922 N Street Northwest
    Washington, D.C. 20001
    (202) 408-9724
    www.rogue24.com
  • Kapnos
    2201 14th Street Northwest
    Washington, D.C. 20009
    (202) 234-5000
    kapnosdc.com
  • Rappahannock Oyster Bar
    1309 5th Street Northeast
    Washington, D.C. 20002
    (202) 544-4702
    www.rroysters.com
  • Mockingbird Hill
    1843 7th Street Northwest
    Washington, D.C. 20001
    (202) 316-9396
    drinkmoresherry.com/

The D.C. bar scene can't be neatly defined.

2014 Congress Cocktail

by Emily Bell
Antoinette Bruno
October 2014

Recipes

Restaurant

  • Kapnos
    2201 14th Street Northwest
    Washington, D.C. 20009
    (202) 234-5000
    kapnosdc.com

Anise. Mastiha. Grilled lemon—its bright sourness cut by a deep char, the way dark shadows streak across a sundrenched Mediterranean afternoon. Welcome to an exploration of Greek mixology.

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by Caroline Hatchett
Clay Williams
April 2014

Recipe

Restaurant

  • The Nautilus
    12 Cambridge Street
    Nantucket, MA 02554
    (508) 228-0301

Hold, Tilt, Raise, Lower, Repeat

  • Hold onto the base of the spout or base of the neck, depending on what’s comfortable. Never touch your lips to the spout.
  • Tilt your head back slightly, starting with the spout close to your mouth.
  • Move the porron out and up, hopefully to a full extension of your arm.
  • Hold on and chug as long as you can, and then bring the vessel back toward your mouth to a (hopefully) graceful finish. 

Parties will never be the same once you learn to tilt back a porron—that Spanish drinking vessel designed to share wine sans glasses or the threat of communicable diseases.

by Emily Bell
Aliza Eliazarov and Will Blunt
April 2014

Recipes

  • Mixologist Silas Axtell Farmstead Inc. - Providence, RI
  • Jay Carr The Eddy - Providence, RI

Restaurant

At its best, 80s fashion was aspirational-structures of geometry and volume spiked with clash, fortified with cultural innuendo, brightened with acid overtones in neon.

by Emily Bell
Antoinette Bruno
March 2014

by Emily Bell
Antoinette Bruno
February 2014

Recipes

Restaurant

Portland, Maine is thirsty.

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by Emily Bell
Caroline Hatchett
February 2014

Recipes

Restaurant

What else could speak so directly to our thirst for place but small-batch Kentucky bourbon? OK, so there are a couple things wrong with that statement.

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by Emily Bell
Antoinette Bruno
February 2014

Recipes

Restaurant

According to Cosmo’s February 2011 coverage, “The 20 Sexiest Cocktails to Sip On” include drinks like The Str

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