Summer Scotch 2

When it comes to norms in the barroom, we like the one who sat like a sardonic sphinx over his beer with the gang on Cheers. What’s less amusing, though, are those passed-down, informal ones that dictate who should drink what, where, and when. Want to watch a snowstorm with a tiny-umbrellaed tropical drink? Go…

Catching Up with Cachaça

At the Copa, Copacabana, it’s said that music and passion are always the fashion, but did you know that the drinks are top-notch, too? Inside the Lenox Hill NYC nightclub Barry Manilow so splashily sang about, yes—but even more so directly from the source: the coastal neighborhood within Rio de Janeiro, a land of samba,…

Out to Tennessee

With Beale Street, Music City, and the Great Smoky Mountains on our minds this June, we’re waltzing into summer with a storied spirit, the humble beginnings of which went on to take the world by storm. And we promise, wherever the season finds you, with Tennessee whiskey in your glass, you’ll be feelin’ finer than…

Rum’s the Word

Separating rum into rigid categories is a Sisyphean struggle within the spirits world. Climate, fermentation, age, raw materials, filtration, cask type, pot or column stills, blending, island/nation of origin—these are all factors that lead to incredible diversity, and just when you think you have a handle on a certain style, Lucy van Pelt goes and…

Steeped in Vodka 2

Longingly watching for budding flowers and robin redbreasts, dusting off one’s galoshes, savoring an extra minute or two of sunlight as the days lengthen—these are all things we find ourselves doing in the anticipation-filled days leading up to spring. As these and other preparations for better days ahead kick off in earnest, one bottle that…

All Eyes on Rye

The story of rye, both as a crop and style of whiskey, is one of resilience and heritage. As the long winter’s approaching and a farmer needs something to last the season and protect and enrich their soil through lingering low temperatures, rye’s a mighty fine go-to. When Prohibition knocked rye whiskey off the top…

Behind the Matriarch Martini

We sat down with Haley Traub of NYC’s Attaboy to chat about her work, Speed Rack, and her cocktail for May’s Girls Just Wanna Have Bourbon Box, the Matriarch Martini! S&S: How does one train or prepare for Speed Rack? HT: While everyone’s process is different, it ultimately comes down to practice, practice, practice. The…

Steeped in Vodka

As we step out of winter and look up to see the trees begin to fill in, we can’t help having another style of leaves flutter through our imaginations—tea! Whether the blend is earthy, herbal, or floral, there’s nothing quite like a steamy mug of it on a crisp morning or an icy glass in…

New Frontiers

Amid his work as an innovator in the fields of art and science, Leonardo da Vinci, the quintessential Renaissance man, once famously observed, “In rivers, the water that you touch is the last of what has passed and the first of that which comes.” Although da Vinci spoke these words more than 500 years ago,…

Behind the Seoulful Sour

We sat down with Parker Luthman of Providence’s the Eddy and the Dean Bar to chat about his work, cocktail competitions, and his cocktail for February’s Daijoubu Box, the Seoulful Sour! S&S: How did your journey lead to the Dean Bar? PL: So, I first started bartending at the Eddy in 2016, right after I graduated…

Behind the Sili-con Valley

We sat down with Mary Palac of San Jose’s Paper Plane to chat about her work, San Jose’s cocktail scene, shochu, the Philippines, and her cocktail for February’s Daijoubu Box, the Sili-con Valley! S&S: How did your journey lead to Paper Plane? MP: George Lahlouh, the managing operator, was one of my first bar managers…

Daijoubu

When Caer Maiko and Sharon Yeung entered Austin’s bartending scene and began to develop their styles, they noticed more and more that, representationally, the state of things was . . . just fine. The roles carved out for Asian immigrants and their fellow Asian Americans behind and in front of the bar were okay, and…