Spirits Articles: Spirits Archive

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SPIRITS | Small U.S. distillers are making it from apple and other fruit grown in their regions
 
To make an excellent Cosmo, don’t mess up the key ingredient
(The Washington Post, November 9, 2017; 1:00 PM)
 
Sherry and vermouth are shedding their stale stigmas and starring in fall cocktails
(The Washington Post, October 24, 2017; 1:00 PM)
 
The best cocktail bar in America is now in D.C.
(The Washington Post, August 10, 2017; 8:00 AM)
 
A frozen negroni and two other icy cocktails you’ll want to sip all summer
(The Washington Post, August 1, 2017; 2:00 PM)
 
The Negroni spinoff that’s a clear winner for hot weather
(The Washington Post, July 7, 2017; 1:00 PM)
 
Washington Spirit’s defense holds firm in 1-0 NWSL win over Portland Thorns
(The Washington Post, June 24, 2017; 10:42 PM)
 
Despite recent shooting, spirits remain high at Congressional Women’s Softball Game
(The Washington Post, June 22, 2017; 1:42 PM)
 
Plugging a watermelon with vodka ruins both. There’s got to be a better way.
(The Washington Post, June 16, 2017; 10:00 AM)
 
The one ingredient that can make your summer drinks taste like tiki perfection
(The Washington Post, May 22, 2017; 10:00 AM)
 
The secret to punching up your summer beverage game
(The Washington Post, April 28, 2017; 9:00 AM)
 
Agave spirits, on a need-to-know basis
(The Washington Post, April 7, 2017; 1:00 PM)
 
We’ve all had Irish coffee we hated. But when made well, it’s a beautiful thing.
(The Washington Post, March 13, 2017; 10:00 AM)
 
Celebrate Mardi Gras with drinks that taste like New Orleans. Baby included.
(The Washington Post, February 19, 2017; 11:00 AM)
 
How to make frothy cocktails without the egg: Use chickpea water.
(The Washington Post, February 5, 2017; 11:00 AM)
 
The next big thing in American distilling: Single malt whiskey
(The Washington Post, January 14, 2017; 10:00 AM)
 
The secret to a great holiday punch: Start with the right wine
(The Washington Post, December 14, 2016; 8:00 AM)
 
As mead sheds its wenches-and-jousting image, I’ve started to come around
(The Washington Post, November 26, 2016; 9:00 AM)
 
Some drinks leave a sour taste in your mouth. And that can be a good thing.
(The Washington Post, November 6, 2016; 9:00 AM)
 
One Sazerac, and he was in: How one man started documenting a cocktail renaissance
(The Washington Post, October 16, 2016; 8:00 AM)
 
‘The line is crossed, and it’s crossed daily’: The struggles of female bartenders
(The Washington Post, September 26, 2016; 11:00 AM)
 
Washington Spirit’s next goal: NWSL Shield
(The Washington Post, September 10, 2016; 12:52 PM)
 
Toast the Olympics with cachaça, Brazil’s favorite spirit
(The Washington Post, August 12, 2016; 9:30 AM)
 
Cuban Havana Club is legendary, but is it really the best rum for your daiquiri?
(The Washington Post, July 22, 2016; 9:00 AM)
 
√Frozen pops are for kids — until you grow up and start spiking them, that is
(The Washington Post, July 8, 2016; 7:45 AM)
 
Attention, day drinkers: Here’s what you should be imbibing
(The Washington Post, June 11, 2016; 10:00 AM)
 
What’s better than a tall glass of iced tea? One with booze stirred in.
(The Washington Post, May 22, 2016; 12:08 PM)
 
Drink this cocktail in memory of the man behind St-Germain, a bartending staple
(The Washington Post, May 2, 2016; 11:48 AM)
 
The born-in-Detroit cocktail that has spawned countless variations
(The Washington Post, April 24, 2016; 9:00 AM)
 
Are your homemade cocktails lacking? Maybe the problem is coming out of your tap.
(The Washington Post, April 2, 2016; 9:00 AM)
 
Trump’s Towering Inferno and other cocktails inspired by presidential candidates
(The Washington Post, March 4, 2016; 9:00 AM)
 
The age-old liqueur that will bring a wintry taste of the Alps to your glass
(The Washington Post, February 21, 2016; 9:00 AM)
 
Spirits guru Jeff Faile is joining the Rose’s Luxury/Pineapple and Pearls team
(The Washington Post, February 8, 2016; 4:45 PM)
 
Chocolatinis are terrible. Here’s the right way to get drunk with chocolate.
(The Washington Post, February 7, 2016; 9:00 AM)
 
The absolutely delicious Bolivian spirit all drinkers need to know
(The Washington Post, January 3, 2016; 7:00 AM)
 
How to enjoy your own holiday party: Set up a DIY champagne cocktail bar
(The Washington Post, December 11, 2015; 9:00 AM)
 
Tips for setting up a champagne cocktail bar at your next holiday party
(The Washington Post, December 11, 2015; 8:59 AM)
 
At Thanksgiving, we need bartenders more than we need mixologists
(The Washington Post, November 20, 2015; 11:28 PM)
 
How to make a spooky Halloween cocktail without hurting yourself
(The Washington Post, October 25, 2015; 10:00 AM)
 
One weird cocktail has spread to menus worldwide. Because it works.
(The Washington Post, September 27, 2015; 7:00 AM)
 
The remarkable resurgence of a liquor that Prohibition almost killed
(The Washington Post, September 6, 2015; 12:33 AM)
 
The ingredient that takes your tiki drinks to the next level
(The Washington Post, August 9, 2015; 9:00 AM)
 
Washington Spirit’s Crystal Dunn isn’t finished scoring in the NWSL
(The Washington Post, July 20, 2015; 3:30 PM)
 
Why absinthe still has power, even after its myths have been debunked
(The Washington Post, July 19, 2015; 10:00 AM)
 
Why your Fourth of July plans should include sherry
(The Washington Post, June 28, 2015; 7:00 AM)
 
The man who helped spark the cocktail movement — and keeps feeding it
(The Washington Post, May 31, 2015; 8:00 AM)
 
Can the piña colada be saved from syrupy flavors and sappy lyrics?
(The Washington Post, May 10, 2015; 8:00 AM)
 
Here’s a ‘beach bum’ who’s serious about one thing: Tiki cocktails
(The Washington Post, April 11, 2015; 8:00 AM)
 
The NYC cocktail bar that reminds us how hard drink-making actually is
(The Washington Post, March 22, 2015; 1:33 AM)
 
Want hooch with your booch? Make a kombucha cocktail.
(The Washington Post, March 1, 2015; 7:00 AM)