Lesley jacobs solmonson

When Giuseppe Cipriani created the Bellini — a seemingly simple combination of peach purée and Prosecco — he likely had no idea that he would change the concept of “brunch.” …
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Newport, Rhode Island in July.

The phrase conjures images of lawn parties and Adirondack chairs, frothy surf and fresh cocktails. At the Castle Hill Inn, which sits on a 40-acre …
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The Martini is a resilient beast.

Despite the ravages of time — vodka taking over for the traditional gin, various “-tini” aberrations with everything from sour apple to coffee flavors, …
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From distillers to bartenders, this group of industry professionals reflects on what their dads mean to them and what they would drink with dad, not just on Father’s Day, but …
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Rhett Miller is best known as the guitarist for the Old 97’s, but on May 12, he released his first solo album.

The Traveler captures Miller’s memories and observations of …
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If you’ve heard it once, you’ve heard it a thousand times.

Cognac is brandy, but brandy is most definitely not Cognac. The capital letter “C” should give you a clue …
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This once-illicit hooch has turned respectable, not to mention downright tasty.

When people hear the word “moonshine,” they often titter uncomfortably. Isn’t that what hillbillies make, some unenlightened souls might …
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By planting a few herbs, flowers, or fruits, you will have fresh cocktail flavors at your fingertips.

The natural synergy between kitchen and cocktail — let’s just call it the …
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Contributions from Anthony Pullen, National Brand Ambassador, Lucas BolsUSA, and Carl Nolet Jr., owner of Nolet’s Gins and Ketel One vodka What comes to mind when you hear the word …
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As co-owner of the Clover Club in Brooklyn and Flatiron Lounge in Manhattan (among others), Julie Reiner is one of the doyennes of the modern cocktail movement.

Simply said, she …
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Big Bar in Los Angeles is GoT Crazy.

Some people love “Game of Thrones.” And then some people LOVE it. That would be the case at Big Bar in Los …
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The Manhattan wouldn’t be the same without them. The earliest versions of the Martini use them.

And today, the selections number in the hundreds. We’re talking about bitters, which can …
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