Cooley Distillery's John Teeling answers SAVEUR's questions about a new wave of homegrown whiskey.
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Tasting notes on one of Italy’s unsung delights.
Although there wasn’t a single bad bottle among the 17 new-generation Irish whiskeys I tasted, a few stood out as especially refined, complex, or sumptuous in character.
After years in the shadow of their Scottish cousins, Irish whiskeys have come into their own.
This bourbon-based drink was originally served at the Noonday Club in St. Louis, Missouri.
This cocktail was originally served at Lindy's in New York City and is named after the fluorescent green hue imparted by the crème de menthe.
This luxurious drink was originally served at The Colony, a New York City establishment frequented by the Vanderbilts and Windsors.
The invention of this orange-infused brandy cocktail is attributed to Henri Soulé, the proprietor of the famed Manhattan restaurant Le Pavillon.
A Brooklyn icon closes up shop, and plans her next moves.
Why absinthe is worth trying.
Not only wonderful to sip, this "cocktail" is delicious poured over vanilla ice cream or pound cake.
This cocktail is delightfully sweet, with just a little kick, and makes good use of raspberries that are slightly bruised.
The martini is a very serious matter—any bartender who can’t make it right might as well throw in his (or her) bar towel.
Watermelon and cucumber provide a sweet and fresh update to a perennial favorite.
Poland produces rye and potato vodkas, and SAVEUR tests both to see how they stack up against each other.