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Displaying all articles tagged:
Booze You Can Use
booze you can use
Sept. 2, 2020
A New Vodka That’s Good and Maybe Even Virtuous
The owners of Good Liquorworks set out to make a more “eco-conscious” alternative to what you usually have with your tonic.
By
Chris Crowley
openings
Jan. 14, 2019
A New Midtown Bar Pairs Stiff Drinks With Killer Views
Like drinking in a penthouse.
By
Vanita Salisbury
holiday guide 2018
Dec. 14, 2018
25 Places to Grab a Warming Seasonal Drink This Winter
Get blitzed with Blitzen.
By
Vanita Salisbury
Dec. 5, 2017
11 Seasonal Holiday Bars to Warm You Up This Winter
From a Willy Wonka–inspired spot to a Champagne rooftop wonderland.
By
Vanita Salisbury
grub guides
June 27, 2017
6 Bottles of Sparkling Wine for Summer Boozing
As recommended by the owner of New York’s latest Champagne boîte.
By
Chris Crowley
Booze You Can Use
Apr. 10, 2015
Hey, Ladies, a Japanese Brewery Made Collagen-Infused Light Beer
Just for
This is quite strange.
By
Clint Rainey
Booze You Can Use
May 15, 2013
Sample Some Farmers’ Market Cocktails Tonight at the Ferry Building
It starts at 5:30.
By
Jay Barmann
Booze You Can Use
May 9, 2013
Cocktail Week Is Off This Year, You Guys
It will return, bigger and better, in 2014.
By
Jay Barmann
Previews
May 8, 2013
Alex Smith and Kate Bolton Opening Huge New Bar, Novela, in Former Fluid Space
A fancy new cocktail spot replaces the former ‘ultra lounge.’
By
Jay Barmann
Video Feed
May 7, 2013
PA Preferred Puts Dad’s Hat Whiskey Makers in Focus
The clip highlights the distilling concern’s dedications to producing quality spirits using mostly Pennsylvania-sourced ingredients.
By
Collin Keefe
Booze You Can Use
May 2, 2013
A $2,000 Glass of Scotch, a $600 Cigar, and Other Delights From the French
This is for high rollers only, obviously.
By
Jay Barmann
Grub Guides
Apr. 30, 2013
7 Swell New Spring Cocktails From S.F.’s Better Bars
We tour the bar scene and offer some recommendations.
By
Jay Barmann
Lists
Apr. 26, 2013
NYT Cocktail Writer Comes to S.F., Gets Very Wasted
He hits fifteen bars in four days.
By
Jay Barmann
Booze You Can Use
Apr. 24, 2013
Cocaine Barbies and Other Bizarre Drink Orders S.F. Bartenders Have to Field
A roundup, from Serious Eats.
By
Jay Barmann
Booze You Can Use
Apr. 24, 2013
The Dream of a 4 a.m. Last Call in California is Dead (for Now)
The data shows that extending bar hours to 4 a.m. doesn’t cause more vehicle accidents, but that didn’t matter to six state senators.
By
Jay Barmann
Booze You Can Use
Apr. 18, 2013
The Latest Trend in Cocktails: Kale and Spinach?
Also avocado, and arugula.
By
Jay Barmann
Grub Guide
Apr. 16, 2013
Drink Up: 10 Incredible New Cocktails from Some of Philly’s Finest Bars
Check out these new and innovative drinks from some of the city’s best barkeeps.
By
Collin Keefe
Deals
Apr. 15, 2013
Where to Drink and Eat Cheaply in S.F. for Tax Day
Deals at The Royal Exchange, Bullitt, and elsewhere.
By
Jay Barmann
Foodievents
Apr. 15, 2013
Truck Launches Series of Beer and Booze Classes, New Food Pop-Ups
There’s a whiskey class and a new food pop-up this Thursday.
By
Jay Barmann
Openings
Apr. 12, 2013
Wild Hare, the Latest Bar From the Bullitt/Tonic Guys, Opens in Lower Pac
It’s a neighborhood bar in the former Solstice space.
By
Jay Barmann
Trends
Apr. 11, 2013
Tired of Ten-Minute Cocktails? There Are Plenty of Quick But Cool Options Now
And praise be, we’ve waited long enough.
By
Jay Barmann
Previews
Apr. 11, 2013
Roka Akor to Open in June With Former Alembic Bar Star Daniel Hyatt Doing Drinks
Hyatt will be doing the cocktails, and infused shochu.
By
Jay Barmann
Booze You Can Use
Apr. 8, 2013
Marin County Group Comes Out Against 4 a.m. Last Call Initiative
Boo!
By
Jay Barmann
Booze You Can Use
Apr. 5, 2013
What to Drink at Saison, Which Now Has Its Full Liquor License
The drinks include unique garnishes and elements of fire.
By
Jay Barmann
The Happiest Hours on Earth
Apr. 5, 2013
More Changes Come to Hop Sing Laundromat
Lee tweaks the program a little for his “Washy Washy Hours.”
By
Collin Keefe
Booze You Can Use
Apr. 2, 2013
One Man Determined to Bring Good Mead to the Bay Area
The Mead Kitchen is launching in Berkeley next month.
By
Jay Barmann
Booze You Can Use
Mar. 29, 2013
Seven Stills, a New Craft Distillery, Takes Shape in San Francisco
Their first product to market, a vodka, should be appearing soon.
By
Jay Barmann
Booze You Can Use
Mar. 28, 2013
Jet Wine Bar Gives It Up For La Salle with a Southwest Philly Floater Cocktail
Naturally the excitement over Sunday’s game-winning shot has spilled over into our food and drink culture.
By
Collin Keefe
Truckin’
Mar. 21, 2013
Off the Grid Fort Mason Returns From Its Winter Hiatus Friday, With New Booze,
The ever-popular food market is entering its fourth season
By
Jay Barmann
Lists
Mar. 18, 2013
The NYT Takes a Tour of S.F. Bars, Gives Us a Top Ten
It’s a bit North Beach heavy, but not bad.
By
Jay Barmann
Holidays
Mar. 15, 2013
Where Not to Go Drinking for St. Patrick’s Day
Important advice!
By
Jay Barmann
Booze You Can Use
Mar. 13, 2013
We Just Might Get a 4 a.m. Last Call in California After All
Hallelujah.
By
Jay Barmann
Tragedies
Mar. 11, 2013
Hundreds of Libyans Sickened, 51 Dead From Black-Market Booze
Another 300 people suffered injuries such as blindness as a result of consuming homemade liquor containing methanol.
By
Jay Barmann
Booze You Can Use
Mar. 8, 2013
Phoebe Esmon and Christian Gaal Want You to Drink Like Ernest Hemingway This
Great American literature meets great American cocktails at this boozy-revisionist look at Hemmy’s works.
By
Collin Keefe
Booze You Can Use
Mar. 7, 2013
Pimp Your Old Fashioned at Hog & Rocks
It’s a mini-menu from bar manager Michael Lazar.
By
Jay Barmann
Openings
Mar. 6, 2013
Step Inside The Alchemist, Now Open in SoMa
By
Jay Barmann
Reopnings
Feb. 28, 2013
The Eagle Reopens Sunday, March 3 [Updated]
It’s the first Sunday funday event at the place since 2011.
By
Jay Barmann
Lists
Feb. 28, 2013
Big, Blackbird, and The Hideout All Make the
Guardian’s
50 Best Bars
Also, heavy hitters like The Alembic didn’t get snubbed, like they did when the Chron made one of these lists.
By
Jay Barmann
Beer Me
Feb. 28, 2013
Cellarmaker Brewing Company Coming to SoMa This Summer
It’s a new brewery and tap room from two guys who previously worked at Marin Brewing Company.
By
Jay Barmann
Booze You Can Use
Feb. 21, 2013
Hawker Fare Adds Bar Menu, Jell-O Shots, Margaritas
Also: Thai fried chicken.
By
Jay Barmann
Pre-Previews
Feb. 19, 2013
Anchor Brewing Announces Plans for Huge New Brewery and Restaurant on Pier 48
It will allow the brewery to quintuple its brewing capacity, while keeping its historic brewing facility.
By
Jay Barmann
Booze You Can Use
Feb. 15, 2013
‘New Sh-t’ Comes to Light at Emmanuelle
The new selection of cocktails includes classics, and all new originals.
By
Collin Keefe
Booze You Can Use
Feb. 14, 2013
Watch Women Bartenders Make Drinks, Really Fast, For a Good Cause
It’s a benefit for breast cancer, and it’s next week.
By
Jay Barmann
Menus
Feb. 12, 2013
Saison Launches Bar Tasting Menu, With Canapés
It’s $48 for eight to ten small courses.
By
Jay Barmann
Booze You Can Use
Feb. 8, 2013
Northbrae Bottle Shop Opening in Berkeley Next Door to Gioia
It’s a craft beer and artisanal liquor shop.
By
Jay Barmann
Booze You Can Use
Feb. 7, 2013
Cocktails at Saison to Feature Grilled Pineapple Syrup, Hearth-Popped Popcorn
The full liquor license has not yet come through yet, though, so the hard-liquor drinks aren’t available.
By
Jay Barmann
Deals
Feb. 7, 2013
Get a Free Pitcher of Beer at SoMa StrEat Food Park
It’s a buy-one-get-one-free deal.
By
Jay Barmann
Beer Me
Feb. 5, 2013
Booze It Up in Style Aboard the Brewtruc Beer Week Shuttle
It’s $25 for a 90 minute loop between Beer Week destinations, and that includes three 10-ounce pours.
By
Jay Barmann
Bars
Jan. 31, 2013
Breaking: Apparently Speakeasy-Style Bars Are Having a Moment
No doubt the city’s craft cocktail movement still has legs to stagger on, but this whole speakeasy schtick is yesterday’s news.
By
Coolin Keefe
Booze You Can Use
Jan. 30, 2013
Mayor Ed Lee Asks Mission Bars Not to Serve Hard Alcohol on Super Bowl Sunday
It’s going to be a tough sell for bar owners.
By
Jay Barmann
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