Spirits Articles: Spirits Archive

Get the latest spirits column and view previous spirits columns from The Washington Post.

SPIRITS | In Ireland, they don't take it seriously. In the States, some bartenders do.
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)
Tipple through the tulips: How to use flowers in cocktails for Valentine’s Day
(The Washington Post, February 8, 2015; 7:00 AM)
Spirits: If you want flavor in a cocktail, maybe you need some fat. Just a little.
(The Washington Post, January 16, 2015; 7:00 AM)
Cocktails: If it tastes good on the plate, will it taste good in the glass?
(The Washington Post, December 21, 2014; 7:00 AM)
Say adios to eggnog, and embrace Mexican drinks for a feliz navidad
(The Washington Post, December 6, 2014; 7:00 AM)
Spirits: Nutmeg, unlike ‘pumpkin spice,’ gives cocktails a subtle taste of fall
(The Washington Post, November 11, 2014; 7:30 AM)
James River Distillery puts Virginia in its gin, and its gin in Virginia
(The Washington Post, October 17, 2014; 8:00 AM)
Spirits: Pisco Punch, a San Francisco classic cocktail with official aspirations
(The Washington Post, October 3, 2014; 7:00 AM)
Spirits: A cocktail that uses champagne bubbles for good, not evil
(The Washington Post, September 8, 2014; 10:00 AM)
Spirits: A bloody mary needs tomatoes, but do they have to be fresh?
(The Washington Post, August 15, 2014; 12:05 PM)
Vodka, the Disraeli of spirits
(The Washington Post, July 28, 2014; 10:30 AM)
Shrubs give cocktails (and non-alcoholic drinks) a bracing dose of fruity tartness
(The Washington Post, June 26, 2014; 10:00 AM)
Amari and love: A bitter liqueur, inspired by Italy but made in Washington
(The Washington Post, June 10, 2014; 9:30 AM)