Nonalcoholic cocktails have entered their Sophisticated Era. In recent years mocktails have evolved beyond simply combining juice, soda, and grenadine thanks to bartenders and producers embracing ...

Inspired by the Penicillin, a modern classic, this frozen cocktail balances smoke, honey, and lemon. Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and ...

The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste takes “two days of active time and six months of inactive fermentation time.” ...

Editor's note: This article originally posted on the San Francisco Examiner. Click here for more culture reporting at sfexaminer.com In my recent journey to find and make the best cocktails in San ...

Would you drink a cocktail made from day-old pastries? A martini made from leftover feta brine? With over half of US food waste coming from the food industry, bartenders are getting crafty with ...

Attaboy in New York City is considered one of the best cocktail bars in the world. It's also known for being tiny and ...

Jennifer Brian promotes classic cocktails through her book and bar expertise. Five Lexington bars offer unique spins on drinks like Manhattans and Negronis. Venues blend aesthetics and mixology, ...