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• Things Get Messy When Bartenders Crack an Egg

  After the Department of Health cited Manhattan’s Pegu Club for serving a cocktail that contained raw egg, some mixologists are thinking twice before cracking a shell. Read More... Posted Feb 02 2010, 06:23 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Eggs, Bars, Salmonella (Bacteria), Bartenders, Cocktails, Health Department

• The Pour: An Absinthe Borne on Vodka’s Back

  The California micro-distillery Germain-Robin owes its survival to the spirit that cocktail aficionados love to hate: vodka. Read More... Posted Jan 26 2010, 11:24 AM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Vodka, Bartenders, Cocktails, Absinthe, Cognac, Germain-Robin

• A Decade of Invention, and Reinvention

  Some of the cocktails developed in the last 10 years stand out not only as culinary creations, but also as signposts of the decade’s most significant mixology trends. Read More... Posted Dec 29 2009, 04:53 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Bartenders, Cocktails

• Winter Drinks Issue: Staging a Rum Rebellion

  A boom in rum cocktails has coincided with a dawning recognition that midcentury tropical drinks are a rich and nearly untapped vein of American mixology. Read More... Posted Dec 01 2009, 06:54 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Holidays and Special Occasions, Bartenders, Rum, Cocktails

• Winter Drinks Issue | The Curious Cook: A Chill at the Still to Keep Flavors Fresh

  By distilling without applying heat — vacuum distillation — gin makers are creating livelier spirits, and bartenders are extracting flavor essences with great purity. Read More... Posted Dec 01 2009, 06:33 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Holidays and Special Occasions, Bartenders, Cocktails

• Shaken & Stirred: Cheers Minus the Beers: Let’s Drink to Small Talk

  Increasingly solemn, the new breed of bartender, found at cocktail-centric bars, keeps a strict and near-exclusive focus on what’s inside the glass. Read More... Posted Oct 16 2009, 03:04 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Bars, Bartenders, Cocktails

• On the Rocks, It’s a New Landscape

  In the current renaissance of cocktail culture, the shape of ice and the way it is used have become signifiers of a bartender’s seriousness. Read More... Posted Aug 25 2009, 03:59 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Bartenders, Cocktails, Ice

• How to Sip a Flower Garden

  Flowers have moved behind the bar, where they are deployed as much for their delicate flavors as their visual appeal. Read More... Posted Aug 18 2009, 06:29 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Flowers and Plants, Bartenders, Cocktails

• Cocktails Dance on the Head of a Beer

  Bartenders are experimenting with crossover drinks that marry beers with spirits, mixers and even wines. Read More... Posted Jun 30 2009, 05:59 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Beer, Bartenders, Cocktails

• It’s Not So Mysterious: The Secret Is in the Swizzle

  A category of cocktails that are not shaken or stirred, but rather swizzled with a genuine swizzle stick, snapped off a tree native to the Caribbean. Read More... Posted Jun 23 2009, 03:02 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Bars, Bartenders, Cocktails

• Mixing Drinks With Work and Staying Sober, Too

  Although the hospitality industry has outgrown many of its hard-partying ways, nondrinkers and bar or restaurant work don’t always mix easily. Read More... Posted Jun 23 2009, 02:54 PM by NYT > Dining & Wine Filed under: Restaurants, Alcoholic Beverages, Alcohol Abuse, Bars, Bartenders, Chefs, Stress (Human)

• Let 100 (O.K., 8) Bartending Philosophies Bloom

  The cocktail movement is becoming so diverse and sophisticated that it encompasses several distinct approaches and philosophies. Read More... Posted Dec 02 2008, 08:13 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Bars, Bartenders, Cocktails

• A Cocktail Book Renaissance, Too

  The price of out-of-print cocktail books has skyrocketed along with the popularity of cocktails. Read More... Posted Jul 29 2008, 07:02 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Books and Literature, Bars, Bartenders, Cocktails

• The Pulse of Summer: Blender Drinks Are Back

  Around the country, some bars are dusting off the blender and even giving it a place of honor. Read More... Posted Jun 27 2008, 08:31 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Alcoholic Beverages, Fruit, Bars, Citrus Fruits, Bartenders

• Special Drinks Issue: The Pulse of Summer: Blender Drinks Are Back

  Around the country, some bars are dusting off the blender and even giving it a place of honor. Read More... Posted Jun 24 2008, 07:33 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Alcoholic Beverages, Fruit, Bars, Citrus Fruits, Bartenders