A Chill at the Still to Keep Flavors Fresh

By HAROLD McGEE
Published: December 1, 2009

COLD has been a hot subject in the drinks world for some time now, mainly in its incarnation as ice. Recently it’s become crystal clear how cold can put fresher flavors in the bottle, before ice cubes even get into the act. More

The Final Frontier? It’s an Eye-Opener

MEZCAL IN THE MORNING Ranch breakfast with a cocktail at Mayahuel.
By ROBERT SIMONSON
Published: December 1, 2009

ON a recent Sunday, at Clover Club, six young women giddily compared impressions of their mixed drinks. Nothing unusual in that. People come to this tavern in Cobble Hill, Brooklyn, expressly to indulge in finely honed cocktails. But the sun, slanting brightly through the front windows, glinted off the iced glasses. And at the next table a young couple coddled their newborn. It was noon. More

Staging a Rum Rebellion

A Night Marcher, to be served at the Tar Pit in Los Angeles
By PETE WELLS
Published: December 1, 2009

FOR a drink with a ball gag in its mouth, the Night Marcher has a lot to say about where cocktail culture may be heading. More

Via Centro

Duck II