Behind the Under Sage Drinking

We sat down with Russell Davis to get the story behind his cocktail for April’s box, Vodka, Adventures, and Spring, Oh My! S&S: What are some of your specialties? RD: World travel, drinking culture, cocktails, spirits, fire blowing, bartending, bars, bar business, adventure. Any order. S&S: Is there an ingredient or technique you’re currently fascinated with? RD: I’m…

Behind the Tea & Honey

Here’s a sneak peek of what’s coming up next! We sat down with Stephen Berry, manager of the bar program at Sacramento’s Kru Contemporary Japanese Cuisine, to chat about his work and his cocktail for March’s Kiss Me, I’m Whiskey Box, the Tea & Honey! S&S: What’s your specialty? SB: I’d have to say tiki. Although…

Behind the Chinese New Year

We sat down with Cris Dehlavi of Columbus, Ohio’s M Restaurant to chat about her work and her cocktail for February’s Afterparty Box, the Chinese New Year! S&S: What’s your specialty? CD: I have so many different styles of cocktail that I am known for, but I think what I hear the most from people is balance. I strive…

All About Underberg

Curious about the Underberg Bitters you’ve been using this month to set your Flaming Rosemary Gimlet on fire? Underberg is actually a 170-year-old herbal digestif made in Germany, though they famously source herbs from 43 different countries! Made with a secret Semper Idem production process followed by months maturing in casks made of Slovenian oak,…

Behind the Above a Persimmon

Tyler Hudgens is the Bar Director at The Dabney. Her bar program embraces southern hospitality and reflects Chef Jeremiah Langhorne’s mid-Atlantic inspired concept, showcasing classically inspired cocktails with local and seasonal ingredients. She enjoys exploring The District with her golden retriever, Tucker, himself a lover of patios and not-so-fancy ice. We sat down with her…

Catching Up with Woodward Extract Co.

We chatted with Amy Nazer, founder of Woodward Extract Co., which produces and bottles small-batch flavor extracts at Brooklyn FoodWorks in the former Pfizer plant in South Williamsburg using a cold extraction process and organic, fair trade ingredients. You can find their Bird’s Eye Chili extract in this month’s Thank Goodness for Bourbon Box! S&S: What…

Behind the Red Devil 2.0

We sat down with Jules Mavromatis to get the story behind her cocktail for October’s ¡Viva Mezcal! Box, the Red Devil 2.0! S&S: How have your time in the fields and highlands of Jesús María—seeing the whole mezcal production process from start to finish—and your further travels in Oaxaca influenced your work? JM: Now when I’m pouring mezcal or…

Meet the Trouble Makers Behind Critter Bitters

We chatted with Julia Plevin and Lucy Knops, co-founders of Critter Bitters. They say that though cocktails won’t save the world, eating bugs might. S&S: We’re so excited to include your product in our ¡Viva Mezcal! Box! Our first question for you has to be: what inspired you to create bitters infused with toasted crickets, and how does…

Behind the Guatemalan Poker Game

We sat down with Russell Davis to get the story behind his cocktail for October’s ¡Viva Mezcal! Box, the Guatemalan Poker Game! S&S: Russell, what would you say makes this drink unique? RD: I wanted to create a cocktail that would present mezcal in an “easy to swallow” (pun intended) way, with flavors that are complementary. A…