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Photo Courtesy Scott Beattie

Scott Beattie’s approach to making drinks – freshly-made syrups and squeezed juices, seasonal fruits and vegetables, as well as vibrant herbs – has helped take modern mixology to the next level.

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Photo by Meredith Heuer

There’s a moment in Daniel Handler’s introduction to Bernard DeVoto’s “The Hour” where Handler offers his infant son his first tiny taste of a cocktail. I too have done this – dipped my pinkie into a glass and held it forth for my insistent youngster, his small mouth cupping...

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