Halloween is right around the corner, as is Dia de Los Muertos, making it a great time for a good fall cocktail recipe. We’re ...

An Aperol spritz is a refreshing and recognizable drink typically served before a meal and made with Aperol, Prosecco, and ...

The Gin-Gin Mule was created as the solution to a problem. Here was the problem: As difficult as it may be for us wizened veterans of the cocktail zeitgeist to understand, the issue, in the year 2000, ...

The first time I encountered Baijiu (“bye-joe”), the Chinese spirit distilled from sorghum, was in bartender Joseph Brooke’s Mid-City home bar, the Barage. He kept it on his back shelf and dusted it ...

Use code JOHNNYDRINKS16 for up to 16 free meals + 3 Surprise Gifts across 6 HelloFresh boxes plus free shipping. Looking to ...

There’s this famous story in the math world of a genius—a boy born into poverty in India in 1887 and raised with no formal education in high-level mathematics, but who managed through sheer raw ...

In an exclusive interview with Food & Wine, Jacques Pépin revealed the two-ingredient cocktail he used to make for himself ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Gone are the days of the sad mocktail — the cranberry cocktail topped with a bit of ...

The Aloe Black is the whole package. So much so that it’s almost confusing. It’s like talking to a recently crowned beauty queen who drops in casual conversation that she splits her time between ...

TAKES US BEHIND THE BAR ON THIS WEEK’S FARM TO FORK FRIDAY. IT IS FARM TO GLASS. WE ARE BEHIND THE BAR AT CRU IN EAST SACRAMENTO WITH SOMETHING REALLY COOL THAT THEIR BEVERAGE DIRECTOR, JOSE CARRASCO, ...

Atlanta bartender Nic Wallace recently won the title of 2025 Bartender of the Year from The United States Bartenders’ Guild (USBG), an annual competition Sponsored By Diageo (the name behind brands ...