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Feb 8, 2016 | Contributor: Mila PantovichChef Ari Taymor may be young, but he’s already made a huge impact on the Los Angeles culinary scene. Before turning 30, his critically-acclaimed Alma was named the best new restaurant in 2013 by Bon Appetite, he won Best New Chef by Food & Wine and was nominated for the James Beard Rising Star Award in 2015. ... Read More | 
Jan 15, 2016 | Contributor: Vicki ArkoffA luxury cruise is no place for mediocre martinis, Mai Tais and margaritas. To boost its bar program, Holland America has partnered with 2015 James Beard Who's Who Inductee and Master Mixologist Dale DeGroff to reinvent their cocktail menu. DeGroff's original recipes and finessed takes on the classics will debut aboard ms Eurodam this month and will expand fleet-wide to all 13 Holland America passenger ships by spring 2016. ... Read More | 
Jan 12, 2016 | Contributor: Mila PantovichWe have all heard the phrase “new year, new you,” and as much as it drives some of us crazy, a new year is the perfect excuse to make a change. Sure, there’s never anything stopping you from doing that on a random Wednesday in June, but catchy slogans are fun. Most New Year’s resolutions revolve around adopting healthier habits and more often than not, alcohol is usually involved. Which is why The Rickey in Midtown Manhattan has created some special craft cocktails you don’t have to feel too guilty over. ... Read More | 
Jan 6, 2016 | Contributor: Merilee KernNestled inside the heart of New York’s historic Diamond Horseshoe nightclub, ensconced below the infamous Paramount Hotel, is the wickedly-entertaining Queen of the Night adult dining experience. This multi-sensory show is a mélange of hedonistic delights that offers a decidedly unexpected dinner theater adventure in the heart of New York City. ... Read More | 
Jan 1, 2016 | Contributor: Vicki ArkoffAmerica’s favorite way to nurse a hangover is with a Bloody Mary, so it should be no surprise that New Year’s Day also happens to be National Bloody Mary Day.“Bloody Marys are one of the best hangover drinks because there is so much substance to [them],” says award-winning mixologist Ryan Wainwright of Terrine RestaurantRead More | 
Dec 29, 2015 | Contributor: Vicki ArkoffRuby-red cranberries have a way of livening up the holidays, especially in that sweet spot between Christmas and New Year's Eve. Luckily, they are plentiful all season, which means that clever mixologists have time to discover new ways to harness their amazing color and tart flavor. It’s easy to overlook just how delicious fresh pressed and unsweetened cranberry juice can taste in a cocktail (especially those that utilize gin, vodka, tequila and rye), but you should really try it when mixing these recipes instead of turning to bottled versions. ... Read More | 
Dec 22, 2015 | Contributor: Daniela ArocheTo say that the definition of luxury has morphed repeatedly in recent times would be an understatement. From packaging to branded experiences, buying methods and marketing channels, luxury is a sector under constant evolution. This growth is being driven, not by the brands who supply products, services and experiences, but by the wealthy masses which gobble up luxury with gusto and determine the pace and direction of how the definition of luxury will transform next. ... Read More | 
Dec 17, 2015 | Contributor: JustLuxe TeamThis fall, The Nolen officially made its San Diego debut as a rooftop bar and lounge sitting on the 14th floor of the Courtyard by Marriott San Diego Gaslamp/Convention Center hotel. The East Village destination has already been catching the attention of locals with its sweeping views of the city and its modern interpretation of a speakeasy. ... Read More | 
Dec 17, 2015 | Contributor: Vicki ArkoffIt’s the delicious time of year when the irresistible scent of allspice fills the air and pumpkin spice lattes fill Instagram. But you don’t have to stalk your local coffee shop to get your seasonally-themed caffeine fix. It’s easy to stock your kitchen and bar with pumpkin spice coffees, syrups and sauces—even including Starbucks’ secret ingredient, Fontana’s pumpkin spice sauce, and Torani’s pumpkin spice and pie syrups. ... Read More | 
Dec 11, 2015 | Contributor: Mila PantovichWith Christmas only two weeks away, we’re entering into some serious shopping territory. Now is the time to figure out who you still need to buy gifts for and we can make it a little easier on you. If you have any serious cocktail aficionados on your list, giving them a spirits subscription is basically the gift that keeps on giving. ... Read More | 
Nov 6, 2015 | Contributor: Kimberly FisherOn November 4, Absolut Elyx celebrated its five-year partnership with Water for People in New York City, with the exclusive debut of a 25-foot, pop-up vintage water truck and retail boutique. The truck will embark on a three-city tour of the country in November and December. ... Read More | 
Oct 30, 2015 | Contributor: Vicki ArkoffEvery true cocktail devotee knows there’s a problem with even the best hotel mini-bars: good booze, bad mixers. Are you really going to pollute that vintage reserve Glenrothes with a Diet Sprite? Absolutely destroy that Absolut Screwdriver with Sunny D? Well, the young and expanding Chicago-based Aparium Hotel Group has solved this gaffe with the help of Milwaukee-based Bittercube Bitters Company. ... Read More | 
Oct 28, 2015 | Contributor: Mila PantovichHalloween may be all about the candy for kids, but for adults it means sexy costumes and stiff drinks. Sure, a spooky cocktail is usually all in the name, but presentation can go a long way. There are classy options that offer a hint of fall charm and messier concoctions designed to mimic eyeballs and smoky cauldrons. No matter which route you take though, these 10 recipes are sure to get you in the creepy mood. ... Read More | 
Oct 16, 2015 | Contributor: Mila PantovichRye whiskey may have been fairly unpopular a few years ago, but it’s back in a big way. According to NBC News, supplier revenues have increased from $15 million in 2009 to well over to $106 million as of 2014. “The growth of rye whiskey has been phenomenal, given that as late as 2000, rye volumes were virtually nonexistent with only a handful of brands in the U.S. market,” says David Ozgo, chief economist at Distilled Spirits Council of the United States. ... Read More | |
Oct 16, 2015 | Contributor: Mila Pantovich ... Read More |
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