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SPIRITS | It’s not bourbon, it’s not rye, and you can’t really call it Scotch.
SPIRITS | Use port, sherry, Madeira, vermouth or the like, and you won’t need a raft of other ingredients to achieve complexity.
SPIRITS | Now that makers have taken it beyond the super-sweet, it’s worth mixing and sipping.
SPIRITS | Chemistry-geek bartenders use citric and other acids to add tang without fruit.
SPIRITS | In his new book, Robert Simonson tracks the recent history of a shift in drinking culture.
SPIRITS | Even at craft-cocktail bars, women have to fight for visibility — and respect
SPIRITS | The best examples are delicate, complex — and deserve more than a caipirinha
SPIRITS | A taste test reveals that the question is more complicated than you’d think.
SPIRITS | This summer, make Gin & Tonicsicles, Paloma Pops and more.