Drinks & Bars

What bartenders find, adopt, and share often presage even broader trends. Brewing is consistently at the forefront of innovation, and winemakers adapt to shifting cultural tastes and macroeconomics, as well as climate change, in novel ways. I’ve written about drinks for over 14 years — as a columnist, journalist, and author —  and am endlessly curious about the space. I’ve also spoken often about America’s alcohol-soaked past based on the research for my book about colonial-era drinking. Some stories from over the years:

The magic hour [Happy hours for every taste] Newsday FeedMe magazine

Resurrecting Hops: Vermont brewers watch and wait as local growers try to create an industry Seven Days

How will climate change impact winemaking on Long Island’s East End? Newsday FeedMe magazine

Breweries going the distance; suppliers take on local beer delivery Newsday

Mezcal: What to know about the smoky sister to tequila Newsday

Victoria James spills tea about the wine world Kirkus Reviews

A guide to sparkling wines: Champagne, prosecco and more Detroit News

Gin: A growing trend on Long Island’s East End Newsday

Bring out your inner bartender with new app The Providence Journal

Lost in beer space: A frenzied taste of Mondial de la Bière Seven Days

Heady Topper: After the flood, the Alchemist’s popular brew lives on, in cans Seven Days

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