Mulled wine is the perfect drink for the holiday season: just pleasant and alcoholic enough to warm everyone up, but not like handing out rounds of high-octane Manhattans that could turn Thanksgiving dinner into an episode worthy of Jenny Jones. We tapped the expertise of Jane Elkins, former and current barkeep at some of New York City’s best cocktail haunts, for three variations of mulled wine, each rooted in tradition and brushed up with ingenuity from behind her bar.
Recipes From Acclaimed Chefs
Whereas summer is defined by freshness and abundance, fall is marked by the chef’s creativity and skill in the kitchen. Kitchens center around the pantry, the chef’s color palette. These cookbooks showcase the distinctive fall flavors of acclaimed chefs from around the world.
New Bird on the Block
From The Horn of Plenty to the myriad mouths to feed, Thanksgiving is all about abundance. Your bird should reflect that. Perhaps on the basis of size alone, turkey is the default — but there’s a better way to feed your folks. A more delicious, more moist, more tender way. Its name: the capon. Chef David Waltuck, of Chanterelle fame, invited us to watch him prepare one the right way.
What's New, Now
Today in Gear: a modern De Nîmes Jacket, Brooks England’s practical rain cape, Rukket’s acclaimed practice net, Belgian Grand Prix prints, everyday smart gadgets and more.
Sipping in the Impact of the Bourbon Boom
We’ve been making a lot of noise lately about our shitshow of an adventure in Kentucky. We got a team of three together, flew to Kentucky, ate great food, drank at the local bars, sometimes too much, interviewed the new and the old of bourbon — politicians, brewers, drinkers — you name it, we tried do it.
Canada Hops on the Craft Bandwagon
Forty Creek’s John K. Hall tells the tale of how American bourbon showed Canadian whiskey the way from counterfeit hooch to finely crafted whiskey.
Have Your Pappy and Your Dickel Too
The rise of craft American whiskey now extends beyond the bourbon belt. Here’s the shortlist of major players nationwide.
GETTING TO KNOW THE NEW KID ON THE BLOCK
Peering over the Hudson River from between two iconically New York red brick buildings, the brand new Hotel Hugo SoHo features a mix of modern urban escape and industrial warmth. This new kid on the block is an excellent place to call home for a brief stay in New York City.
Don't Leave Home Without It
From the Archives: Use a flask wisely and you’ll have a great hint of lawless confidence; the look of wonder in your buddies’ eyes as you swig your just-so-uncouth booze will be all the sweeter. (Smokier, if it’s Balvenie 18.) These ones deserve a place in your coat pocket.
What's New, Now
Today in Gear: Band & Olufsen headphones, velvet slippers, old-school football jerseys and more.
Watching the bourbon boom unfold from our HQ in New York, we’ve had a lot of questions. How can a spirit go from the hand of every white collar on Wall Street to a “low-class” spirit, then have another renaissance with bottles worth over $5,000, all in a few decades? And more immediately: Who drinks the stuff? How do they drink it? Why? And why are some of them so goddamn pretentious about it? We figured the best way to get to the bottom of this was to head to the Bluegrass State with a few cameras, some notebooks and clean livers for five days of Kentucky scenery, friendly locals and distillery tours.
Private barrel selection at Woodford Reserve and the drive back to Louisville
In day five of our Kentucky Bourbon Trail adventure, we soak in the last rays of Kentucky sun, watch a group pick their own single barrel of Woodford Reserve, and more.
A Video Tour of the Process from 12 Bourbon Distilleries
We toured 12 distilleries in a five-day blitz, asking everyone we met to walk us through the bourbon-making process. Here, you’ll find all of the steps that go into making America’s unique take on whiskey.
Single barrel bourbon explained
“For liquor stores, whiskey bars, restaurants — having a private barrel label is basically their way of saying ‘This is how we like our whiskey.’” Tom Fischer, the founder of BourbonBlog and a frequent judge at many spirits and cocktail competitions, told me over the phone after we got back from Kentucky. “So it allows them to put that bottle on a shelf and say, you know, ‘This is something we went to Kentucky and we picked up. This is how we like our whiskey, but it may not always be how you like it.’”
We shadowed Seattle-based Duke’s Chowder House as they selected their own personal barrel of Woodford Reserve Double Oaked.