David Wondrich

Like a plague of locusts or an army of Huns, the cocktailian hordes descended on New York City on May 11 -- bar owners, mixologists, distillers, publi...

Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many di...

I love the excitement that comes with trying a new spirit for the first time. How does this whiskey compare to my old favorites? How is this new liq...

When I first started thinking about writing this year-end wrap-up, I thought that 2011 was a pretty blah year for new spirits.

Part industry gala, part trade show, part cocktail party, part cheesy wedding. The second annual Ultimate Blast, hosted by the Ultimate Beverage Chal...

Throughout my childhood, when thirst demanded to be slaked, a blue-topped bottle of Vintage brand seltzer was the natural choice as one was never too far from hand.

'm not the only one whose mind boggles at the globe-hopping mixological marvel that is Angus Winchester.

It's hard to figure out why someone didn't come up with such a great way to celebrate such a cocktail-mad city long ago.

We're talking about tasty new small-batch bourbons, must-read books, top bar openings and cocktail trends. Find out today what you'll be drinking in 2011.

Punch is the solution for the holidays, for punch has advantages: It sounds innocuous, it can be made in quantities and kept around, and it really is festive and delicious.

As far as I'm concerned, if it's good enough for my baby girl, then it's good enough for me. And if it's got some booze and ice in there, all the better.

The only problem with the current cocktail scene is that many of the ingredients required for these vintage cocktails haven't been made for decades.

If you appreciate good cocktails made with quality spirits, the Manhattan Cocktail Classic was the closest thing to heaven that I can imagine.