Cocktail of the Week

While waiting for your table (an inevitability given the constant throng of intrigued diners) at The Marrow, Harold Dieterle and Alicia Nosenzo's West Village homage to German and Italian cuisine, you can find refuge… Read Full Story

When gorging on sushi, sake makes for a reliably welcome companion to wasabi and soy sauce. But with its elegant bricks of duck-laden crispy rice and Serrano pepper-laced king mushrooms, West Village Japanese boîte Neta… Read Full Story

By now, all that holiday reveling has undoubtedly led to mulled wine and eggnog fatigue. At the Vault at Pfaff's, Greenwich Village's sexy, subterranean, circa-1850s watering hole, a festive libation of another variety awaits in… Read Full Story

Several years ago, Fernet Branca, the inky Italian liqueur that's been around since 1845, became an obsession among San Francisco bartenders. Now, the bitter digestif, with its forceful notes of cinnamon, myrrh and mint, is… Read Full Story

L'Apicio had barely flung open its doors before the restaurant's bar started swarming with orange wine-swilling patrons. Yet the tipples here -- Epicurean Management's first East Village venture -- are just as delightful as a… Read Full Story

When he was a kid, Jesse Carr would curb his hunger for Thanksgiving dinner by snacking on walnuts. "They were always around during the holidays," recalls the Maison Premiere barman. For his Montgomery Slugger cocktail,… Read Full Story

While at this summer's Tales of the Cocktail, the annual hedonistic booze convention in New Orleans, Jena Ellenwood attended a tasting of George Dickel Tennessee whiskey. "They were pouring cocktails through smoked wood chips--delicious but… Read Full Story

Many a bottle of newly unveiled booze is sent to chill Williamsburg lair Ba'sik with the hopes that co-owner Jay Zimmerman will become smitten. Angostura 7-year-old rum is one such success story. Zimmerman says he was… Read Full Story

All the inspiration John Poiarkoff needed to create a fresh autumnal cocktail were the honeycrisp apples staring back at him in his walk-in cooler. "Apples are amazing right now," says the sous chef at Gowanus… Read Full Story