“One of the scariest and least-talked-about aspects of consulting work is negotiation. Based on my experience, as well as drawing on the expertise of a few consultants, I’ve put together seven rules that will help you get paid what you’re worth.”
“Tall, pink, fruity, a little bitter—I see something of myself in the Singapore Sling. And maybe that’s the reason it has held my affection for more than a decade.”
“Recipes, along with instructions, facts and formulas, are considered “useful items” and are not covered under U.S. copyright and patent law. If I read someone else’s recipe in a book, copy it and sell it to clients or include it in a book of my own, that’s perfectly legal.”
“How much of what we consider “good” comes from our perceived notions about what we’re drinking—the branding, the cool people that drink it, the merch—and how much comes from the intrinsic properties of the liquid?”
“One thing I do know is that we don’t always have the luxury of concision when pursuing our passions. The journey can be sprawling and messy, the results imperfect. And just because something is simple doesn’t mean it can’t possess layers of complexity, each subject to its own interpretation. Simplicity for simplicity’s sake is dogma. But simplicity in the pursuit of something elegant, something clean—now that I can sip on.”
Now that “Star Trek” is finally back on TV after an agonizing 12-year hiatus, let’s celebrate. The sci-fi franchise spans half a century, has a rich beverage culture and is packed full of memorable bartenders. Surprisingly, however, it’s light on actual cocktails. To remedy that, these are five original creations for those of us that live happily in the Venn diagram of Trekkie and cocktail nerd. Drink long and prosper!
"Italy doesn’t have a monopoly on bitter liqueurs, though it often seems that way. Campari, Cynar, Aperol, and their ilk are commonly called by their Italian name, amaro, and have been widely enjoyed in European spritzes for generations.
And while Negronis and other classic cocktails that require these herbal digestivos have become popular in the U.S., the ingredients aren’t traditionally made stateside. That’s about to change, though, as a handful of producers boldly endeavor to awaken the land of Bud to the beauty of bitterness."
Often tied to poor, late teen decision-making or filed away under “forgotten,” liqueur-based drinks don’t have the best rap. But some of these cocktails, once made with Technicolor sour mix and bottom-shelf brands, have been granted second life.
'For bar workers looking to thrive in an industry that promotes the consumption of alcohol, the challenges to achieving a sober life are many. Setting aside structural impediments like lack of access to affordable health insurance, job insecurity and low pay, bar workers can also face resistance from within the industry—from the very colleagues who claim to care about them.'
'No matter how you choose to remember the year 2017, it’s been a banner 12-month run for drinking connoisseurs. Here, we’ve collected a sampling of liquors that came into the world this year—spirits that are either delightfully delicious, distractingly daring, or both.
If you’re looking for some fresh ideas to start off 2018, each bottle on this list is worthy of an unforgettable investigation.'
"There’s no in-between with LaCroix: You either love it or hate it. The no-sugar, no-calorie, carbonated sparkling water drink has exploded in popularity the past few years, and every day, it seems, someone posts their love for the drink on social media. You can’t walk into a Whole Foods without seeing a massive shrine to the stuff. Me? I average at least 8 cans per day.'
'In the past seven years, however, the craft distilling boom has skyrocketed the number of U.S. distilleries, from 560 to more than 1,800. Which affords plenty of options for whiskey drinkers looking for their own cult favorites. Here are five to help soften the sting of missing out on that coveted bottle of Pappy.'
'Drinking on the beach is one of life’s many joys, but it’s not always easy to pull off. In most cases, you’re far from the conveniences of civilization, such as running water and refrigeration. Plus, it’s easy to make mistakes—have you ever tried to bring bubbly and ended up with lukewarm fizz?'
"Let’s get one thing out of the way: the most well-known highball is a whisky and soda. But it’s not just a whisky and soda...."
We joined forces with one of New York City’s most notable mixologists, John deBary to develop new cocktail pairings with our Kaltbach cave-aged cheeses. at an event held in the city this September. The results were nothing short of magical, so we asked John to write a guest post about how he paired cocktails with Kaltbach for the event.