Liquid
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by Sara Faith Alterman |
December 02, 2008
Sometimes a bar mistake can be a beautiful thing A little imagination and a willingness to experiment can transform a potential disaster into a culinary triumph. Need proof? How about famous “oops” moments such as chocolate-chip cookies, ice-cream cones...
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by Erin Souza |
November 29, 2008
There’s nothing that can lift us out of an old-man-winter slump quite like the sight of this season’s gray-leather stacked-heel Chloé riding boots (hear that, Santa?). Well, that and a perfectly crafted — and much more wallet-friendly — glass of eggnog...
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by Thor Iverson |
November 29, 2008
Danger on the wine trail I expected to be arrested. Or fired at. Or set upon by dogs. I was driving down a semi-rural road at a speed that would have been mocked by passing toddlers, stopping every few dozen meters to peer at mailboxes, gates, and doorways...
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by Sara Faith Alterman |
November 18, 2008
Malden just might be a hotspot waiting to happen If you've lived in the Boston area for a reasonable amount of time, chances are pretty good that you’d never expect to hear the phrases “city of Malden” and “hotbed of über-cool nightlife” together...
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by Erin Souza |
November 14, 2008
The rum around Rum, for better or worse, has a sense of rebellion tied to it: pirates, buccaneers, revolutions, your first mixed drink — y’know, those sorts of things. The sweet and spicy flavors of darker rums often stir up memories of Caribbean vacations...
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by Thor Iverson |
November 14, 2008
When it comes to certain regions and cuisines, versatile vino is key “Drink the wines of a region with the foods of that region.” It’s advice I’d been given in the newbie days of my oenophilia, and it had stuck with me. But here, in a restaurant in Oslo...
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by Thor Iverson |
November 03, 2008
The mystery of great wines that aren't on the shelves The Rhys 2006 Pinot Noir Swan Terrace , from the Santa Cruz Mountains, is as delicious a New World pinot as I’ve ever tasted. It tastes like tiny wild berries on a rocky promontory and smells like...
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by Sara Faith Alterman |
November 03, 2008
Behind the scenes with Robert Fathman Liquor infusions are running amok all over town. Fruits, vegetables, herbs, spices, pork products — it seems no ingredient is too bizarre to steep in a vodka, rum, or bourbon bath to create a new liquid treat. The...
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by Erin Souza |
November 03, 2008
With the onslaught of earth-friendly and health-conscious organic products to the market, it’s becoming easier than ever to respect your mother Earth when shopping for everything from water bottles to faux-leather boots. In fact, green living is no longer...
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by Erin Souza |
October 17, 2008
If your knowledge of Champagne history only extends as far back as your last cocktail party, we can commiserate. Before getting our hands on Colby College assistant professor Tilar J. Mazzeo’s latest book, T he Widow Clicquot: The Story of a Champagne...
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by Sara Faith Alterman |
October 17, 2008
Bloody Mary variations are the perfect Halloween-season cocktails Death, guts, and gore are synonymous with Halloween, but although black-and-orange-hued martinis with eyeball garnishes do embody that special All Hallows kitsch, they’re unlikely to become...
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by Thor Iverson |
October 17, 2008
The morning-after drink of shame There are choices we make that we’ll regret the next day. Choices made in the wee hours, after a long night of drinking, that have us wishing we could chew off an appendage come the stark light of morning. Choices so regrettable...
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by Erin Souza |
October 06, 2008
Believe it or not, bacon is working overtime, spending mornings on breakfast menus and nights on cocktail lists. ìBacon should be its own food group,î says Don Yovicsin, owner of Jake’s Dixie Roadhouse (220 Moody Street, Waltham, 781.894.4227). ìAnything...
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by Ruth Tobias |
October 06, 2008
On a chilly November night two years ago, an old friend and I slid into a booth in a quiet, candlelit New York bar for what was to be a quick drink and a chat. Several hours later, we slid out, in tears and in love — drunk on the potion that was hot buttered...
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by Erin Souza |
September 22, 2008
Despite — or due to — the fact that we can’t even draw a stick figure, we appreciate truly beautiful art when we see it. Which is exactly the reason we love the new art-in-a-bottle series Essential Artists from 1800 Tequila . In what’s become a kind of...
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