Category: Pairings

It’s 9:30 p.m. in New York City. A boisterous bachelorette party of eight waltzes through the West Village to its final destination. When the women arrive, they’re escorted to a sleek, brown leather banquette, greeted with a round of cocktails sporting ultra-premium Domaine de Canton ginger liqueur, and handed Sennheiser wireless microphones, ones that would be better suited for an ABBA concert than a private karaoke room. Stepping into one

For such a classic cocktail, Martinis couldn’t be more “2026.” They’re chic and Instagrammable, tasty and customizable, and, well, boozy. The cocktail has an on-again-off-again relationship with American palates, falling in and out of favor over the course of its history. But as consumers today look for quick and cost-effective ways to get a buzz, the Martini has once again met the desires of contemporary drinkers. Because so many people

In a ready-to-drink (RTD) market teeming with options, few premixed cocktails have won over younger consumers like BuzzBallz. Found in bright bulbs across convenience, grocery, and liquor stores, BuzzBallz are spirits- and wine-based RTDs with flavors ranging from classic like Espresso Martini to new and zany like Pineapple Jalapeño. While they’re low in volume, BuzzBallz are high in alcohol content. The brand’s standard drink packs 15 percent ABV in a

Summer — specifically the 4th of July — has been an opportunity for drinks brands of all kinds to (sometimes literally) wrap themselves in the American flag to move product. Yet even with the country’s 250th anniversary just days away, it seems like relatively few are doing so this year. Is that because the current American political landscape is so fractious? Are patriotism and American pride at a low point,

In 2016, Peyton Manning turned some heads by plugging the King of Beers from the field after emerging victorious in Super Bowl 50. “I’m gonna drink a lot of Budweiser tonight, Tracy,” the then-quarterback of the Denver Broncos told CBS reporter Tracy Wolfson. “I promise you that.” Anheuser-Busch InBev quickly followed up with the media to make sure everybody knew it hadn’t paid Manning — who owned stakes in a

This fall, when fans of rustic farmhouse ales meet up again at their annual three-day festival in Hornindal, western Norway, they can raise their glasses to a pair of milestones: 2026 will mark the 10th anniversary of the Kornølfestival, the main gathering of the Norwegian farmers who brew their own beer and those who love it. Additionally, this year counts as more or less a full decade since kveik, the

Long before bourbon became America’s native spirit, locals were distilling fruit. Colonial farmers transformed apples into Applejack throughout the Northeast, fermented peaches and pears when harvests exceeded demand, and produced grape brandies wherever vineyards could survive. Brandy wasn’t just a European luxury or a niche after-dinner drink; it was one of the country’s earliest and most widespread spirits. Yet while bourbon evolved into a global category and American wine earned

Beer isn’t immune to trends. Certain styles gain steam while others fall out of favor; ingredients cycle in and out of season; and new techniques take the place of traditional ones. It’s hard to believe it, but there was a time when the hazy IPA wasn’t ubiquitous. To make room for these new approaches, some beloved brews get cut from production. And beer nerds never forget a beer that blew

In the summer of 1784, Alexander Hamilton sat down in New York to write one of the stranger letters of his early legal career. The recent peace had allowed transatlantic wine commerce to restart, British blockades had vanished, and claret could once again reach the palates of the American elite in place of rum. Hamilton’s client, a London wine merchant named Hugh Seton, was owed 7,400 pounds — roughly half

This article is part of our Cocktail Chatter series, where we dive into the wild, weird, and wondrous corners of history to share over a cocktail and impress your friends. A Chicago dog is a rainbow served in a paper tray. A strict set of criteria rule the Windy City’s hot dog: It must be an all-beef frank enveloped in a poppy seed-studded bun topped with diced white onion, neon-green