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Cocktail #4
Drink Arts
This unnamed cocktail, part of a lineup of six food-and-drink pairings, was served with Port-laced pasta, duck confit, and wild mushrooms.
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The Sadie Hawkins Fling
Drink Arts
Littrell started with the concept of enhancing the natural vanilla-maple profile of Bourbon. That led to the addition of pear and apricot flavors.<...
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The Wiley
Drink Arts
Mark Brand uses the The Flavor Bible as a training tool.
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Apple Orchard Punch
Drink Arts
Castro began by leafing through the cinnamon section of The Flavor Bible, which inspired the combination of apple cider and spices.
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Flavor's Good Book
Bar and Cellar
For a growing number of bartenders, The Flavor Bible had become an indispensable tool for crafting new cocktails.
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Tap, Scroll, Swirl, Sniff
Bar and Cellar
An A-list Miami Beach icon gives its wine program a high-tech makeover for a new generation of independent-minded clientele. Jeffery Lindenmuth rep...
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A Guy Walks into a Bar (and says, "Make Me a Drink")
Bar and Cellar
With bartending repertoires increasingly influenced by market ingredients and seasonal flavors, mixologists are flaunting their savoir faire with t...
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Cocktail Confab
Bar and Cellar
Mixologists from across the country gathered for a first-time Big Apple celebration of the art of the drink. Jeffrey Lindenmuth trails the revelers...
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Pinot Noir: A Love Story
Bar and Cellar
Chefs and sommeliers across the country extol the virtues of food's favorite grape.
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The Wine's the Thing
Bar and Cellar
An accomplished sommelier realizes a dream restaurant wherein the pour takes precedence over the plate.
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Bubbles & More
Bar and Cellar
Desserts get a kick out of Champagne. Gary Tucker reports.
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Varietal Variation
Bar and Cellar
As a prominent steakhouse is reinvented with gentler prices and a more varied menu, a seasoned sommelier takes on the transformation of the wine li...
