It’s easy to conjure the mental image of the pretentious wine snob feverishly swirling the glass, then taking a sip with an outstretched pinky.Most of us don’t fall into that category, but we might snub our noses at the concept of canned wine. It’s as…

Over the past 13 years, Vintage 1740 created a name for itself as an intimate wine bar and established a strong local following. Its Victorian-esque aesthetic features ornate couches, floral patterns, and a plethora of wall art. Many regulars formed personal connections with the space, which is why it might come as a surprise that the business is relocating.

It’s an engulfing sensory experience—everything from the mound of crushed ice nestled in the frosted cup to the straw peeking through the hefty plume of fresh mint and delivering the sweet, chilled bourbon.The mint julep’s claim to fame may be the Kentucky Derby, but this…

This recipe dates back to 2009, when Mike Ryan of The Violet Hour devised this simple, yet delicious formula.  The recipe is very straightforward, in fact, Robert Simonson states in his book, The Old-Fashioned, that bartenders were making a similar version of this as far…

Paul Harrington was one of the early cocktail writing pioneers. This cocktail’s strength is that the vodka base allows the Green Chartreuse to shine. For Chartreuse fans, the ratios could be fun to experiment with.  

SUZE is known for its dry, bitter, gentian-heavy flavor profile, but this cocktail is surprisingly bright and refreshing. Yellow Chartreuse and mint’s herbal notes play well with SUZE, and come together in this drink to make a refreshing tipple that’s perfect for spring or summer.

Both Valentine’s Day and Mardi Gras involve public displays that no one really wants to see. Already you’re probably conjuring up mental images, each creating particular visceral reactions. It is possible, however, to tie these holidays together in a way that doesn’t induce a gag reflex.