Bringing Bitters Back

Give your home bar a backbone with homemade bitters.

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars. (By Lessley Anderson and Michele Foley)

Rum Run

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. (By Jordan Mackay)

Original Gin

Genever and gin are both flavored with juniper, but that’s where the similarities end. (By Jordan Mackay)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Key to the Liquor Cabinet

How to create the ultimate home bar. (By CHOW staff)

The Fake Gatsby

A guide to New York City speakeasies. (By Kara Zuaro)

Drinking Nostalgically: Everything New Is Old Again

The Atlantic tackles the reinvention and general classing up of the mai tai. (By James Norton)

If trying to drink those recommended eight glasses of water a day is driving you crazy, here are some suggested additions to make water tastier and more refreshing. (By Caitlin McGrath)

kittyfood learned this recipe from a Russian instructor several decades ago. (By Caitlin McGrath)

kittyfood learned this recipe from a Russian instructor several decades ago. (By Caitlin McGrath)

Few summer drinks are more more refreshing than a mojito. (By C. Thi Nguyen)

The Fine Art of Mixing Drinks is my new favorite book on bartending. (By Roxanne Webber)