Wayne Curtis is an Atlantic contributing editor.
The theory and practice of serving a drink vibrated, not stirred
The regulatory ordeal of the American micro-distiller
How the liquor’s marketing success among both rappers and codgers has blinded consumers to its subtler pleasures
Liquor companies love to claim they use closely guarded, centuries-old recipes. usually it’s just marketing.
A taste of cocktail Americana comes in from the cold.
At the Aviary, in Chicago, bartenders experiment with cocktails that evolve as you sip them
A long-forgotten soft drink is helping create surprising new cocktails.
A New Zealand bartender learns what pirates and sailors knew long ago: explosives and liquor mix just fine.
In San Francisco, two dominant trends of the cocktail world are converging, with exquisite results.
That depends on how you define invented. And cocktail.
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