If you can't make it to Brazil in time for the planet's most watched sporting event, we've got the venue, gear and a fantastic cocktail recipe that will make you feel just as spirited—from your home base
Begin the night with a traditional Brazilian drink, or batida , recommends Esteban Ordoñez of NYC hot spot Burning Waters Cantina. This creamy avocado number is mildly sweet from the cachaça (Ordoñez used one by Leblon) and brightens up with a splash of lime.
Batida de Avocado
2 oz Cachaça
3/4 oz fresh squeezed ... More
Get the scoop on the season’s best bottles—and the mouth-watering dishes you’ll want to serve with them
There are plenty of things to love about rosé—it has that gorgeous pink hue, it pairs well with just about anything and, above all, it’s symbolic of the breezy, carefree attitude we temporarily adopt for a few months each summer.
“Summer means sun, terraces, light cooking and salads—we want freshness ... More
How is a $125 bottle of tequila best served? Toro’s chef Ken Oringer gives it to us straight
"I’m a tequila drinker first and foremost, so I love having a high-end sipping tequila with such a unique approach," says Toro chef Ken Oringer. "It’s like drinking a Cognac but with clarity."
He's talking about the extra-aged, Cognac-finished 1800 Milenio, a sleekly bottled spirit new this month from 1800 Tequila ($125 for ... More
If there’s one cocktail you plan to drink during the summer, this should be it
Throughout his seven-year tenure at the Ritz-Carlton South Beach, mixologist Luis Franco was constantly fielding guest requests for “something fruity, but not to sweet.” His solution came in the form of the DiLido Lemonade—a cocktail that’s now a permanent fixture on the hotel’s menu and a favorite among patrons.
The ... More
A Michelin-starred restaurant's solution for staving off summer dreams of cabanas and tiki torches…just a little bit longer
It is finally spring—and no joking around this time. The sun is chasing the glum chill out of the late afternoon shadows, and as New Yorkers leave their offices in time to catch the final lingering rays, a single revitalized thought has captured the minds of all: Happy Hour!
Up this ... More
A New York Russian vodka bar goes wild for grapes in their signature drink
When Ariana Grinblat was looking to start a traditional Russian restaurant in Greenwich Village, she knew she needed an exceptional menu of craft vodkas to complement her unique dishes. A match was made in heaven when she met Orson Salicetti, famed cocktail artist and former mixologist at Apotheke, who told ... More
A modern day Las Vegas hot spot pays homage to a Sin City legend. Here's how to make it
“The theme of our cocktail menu at LAVO is a history of Las Vegas through cocktails,” Beverage Director Tim Keller says. It’s a combination of drinks that were popular during certain time periods or a cool story of something historical that happened in Las Vegas. “
Considering the venue’s ... More
London’s Met Bar celebrates the Chelsea Flower Show with a colorful new cocktail
London will truly come into bloom May 20, when the annual Chelsea Flower Show—a five-day extravaganza celebrating fantastic flora—kicks off. And nowhere will be celebrating with more spirit, or at least spirits, than the Met Bar at the Metropolitan by COMO London hotel.
“The presentation and name are ... More
Agostino Perrone of London’s Connaught Bar explains his latest libation and how to concoct it on this side of the Pond
From April 7 through 13, London’s famous Connaught Bar will be making its first foray into international relations when mixologists Agostino Perrone from The Connaught Bar and Colin Field from Paris’s Bar Hemingway are teaming up to create a special cocktail menu that blends their signature styles. That’s ... More
Washington’s St. Regis offers a tasty way to celebrate the cherry blossoms
Every spring, Washington, D.C. gets a bit more colorful when its famous cherry blossoms bloom, blanketing the city in a riot of pink and white flowers. This time around, the cherry blossoms will be a thrill to see but also to taste.
“We have guests traveling to the capital from around ... More