Measuring a cocktail and stirring or shaking it properly are undoubtedly the most important aspects of drink-making. But what about all the other stuff? Welcome to "The Extras," a recurring…
The New York bar’s signature, smoky serve.
Concerned by growing threats to the history, culture and livelihood of traditional mezcal, five bartenders and one producer formed the Tequila Interchange Project (TIP). Shanna Farrell on how TIP is…
According to First We Feast, tequila may have some competition from a smokier, fruiter mezcal called raicilla. Made from wild agave plants and ripened under the Mexican sun on a beach…
Served down over seltzer, the fluffed up fizz from San Francisco's ABV is equal parts sour, smoky and smooth.
The Bonfire Kiss is a mix of mezcal, sherry and crème de cacao topped with apple bitters and garnished with a cinnamon stick, intended to resemble a wintertime log on…
Nikki Sunseri's Sunday Mass is an innovative mix of mezcal, citrus and fig and rosewater simple syrup, served on the rocks and garnished with chicharrón salt and rose petals.
Not to be confused with the street-level café of the same name around the corner on Moor Street, La Bodega Negra restaurant and bar is an evening-only, dimly-lit basement decked…
