Orgeat is something I only found out about in my 30s, about the time when I could confidently afford to go to a fancy cocktail bar and have that confidence dashed by not understanding ingredients on ...

Across the entire classic cocktail universe, no drink has suffered more indignity—had more liquid crimes done in its name—than the Mai Tai. No other drink, save for perhaps the Daiquiri, has been ...

Don’t get me wrong, the Japanese are great, but these days we don’t tend to throw a parade if a few dozen of them come to New York. But apparently, they felt differently in the mid-19th century, ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. Say it with us: or-zhaat. More like or-jjott, if you really want to spell it out. No ...

This site is filled with nut based drinks. They show up quietly, the same way they do in baking or cooking — for body, softness, and depth. Pistachios are a colorful replacement for almonds when mixed ...