Pete O'Connell

When shopping for tequila, it’s easy to fall for extravagant packaging and celebrity-backed expressions, but most in the trade know that one of the telltale signs of quality in the category is proof. All tequila has to contain at least 40 percent ABV to be legally sold as such in the U.S.

In an era when bartenders regularly use housemade tinctures, esoteric spirits, and newfangled techniques, it’s difficult — and often impractical — for others in the industry to look up their contemporaries’ specs and recreate their drinks. Not that long ago, however, bartenders could put a few ingredients in a glass and make something that would eventually appear on menus worldwide. In the ‘90s and early aughts, during the “Cocktail Renaissance” or the “Craft Cocktail Movement,” many industry pros created new drinks by taking tried-and-true templates and putting their own spin on them.

Regional lagers are a cornerstone of American drinking culture. There’s Hamm’s, Utica Club, Natty Boh, Rainier, Pearl Beer — the list goes on and on. Much like craft beer, nearly every pocket of the country has a macro-style lager that locals enjoy with pride, embracing a slice of American pie that outsiders simply don’t have access to. The differences between them are subtle, but their light-bodied, easy-drinking, inoffensive profiles deliver a warm reminder of home. Even if these beers don’t sell like hot cakes, they maintain enough of a loyal following that their parent companies keep brewing them.

Nearly 16 years since the group’s initial breakup, English rock sensation Oasis recently embarked on its highly-anticipated reunion tour. The band kicked it off with back-to-back shows on July 4th and 5th at Cardiff’s Principality Stadium in Wales, and according to the BBC, bars around the venue were flooded with thirsty patrons. Perhaps unsurprisingly, fans drank a jaw-dropping amount of beer, with bars collectively reporting 811,000 pints sold over the two-day period. Both concerts were completely sold out, and approximately 74,500 fans attended each show.

This article is part of our Cocktail Chatter series, where we dive into the wild, weird, and wondrous corners of history to share over a cocktail and impress your friends. Arugula is a leafy green with character. It’s peppery and slightly nutty with a kick of mustard-like spice, and despite its bold profile — as far as greens go — arugula proves to be versatile with countless culinary applications.

In the world of food and beverage pairings, wine has traditionally reigned supreme. More often than not, the chef at a restaurant designs a tasting menu and then the sommelier puts together a list of wines that complement each dish. It’s a relatively straightforward process, with guests receiving a curated experience — and the restaurant might even move bottles that have been collecting dust. Arguably, pairing cocktails with food allows for more bespoke combinations of flavors, although this approach to crafting tasting menus comes with a unique set of logistical challenges.

Minnesota: home of the Twin Cities, the Juicy Lucy, the Mall of America, and Hamm’s. While “the beer refreshing” is now available in select markets nationwide, it remains a true Midwest staple, and has been since the 1860s. One of the few regional lagers to survive Prohibition, Hamm’s has not just endured, it maintains a loyal fanbase. There are a few quintessential characteristics that successful American regional lagers tend to share. The brand names are short and sweet. The beers are easy-drinking, but not too flavorful. And the brands’ respective advertisements play up the American landscape and fresh water sources.

The Scotch whisky market boomed in 2021 and 2022. But following a period of substantial growth, 2024 proved to be a difficult year for the industry. According to The Spirits Business, Scotch exports dropped by 18 percent in the first half of 2024 when compared to the same period the year before. Bumps in domestic taxes and tightening regulations, pressure on consumer spending, and instabilities in the global trade market have put constraints on producers and customers alike. The lattermost issue is a particular challenge for an industry that exports 90 percent of its products.

Nearly every shaken cocktail, classic or modern, contains some form of citrus — and nine times out of 10, that means lemon or lime. As a result, cocktail bars around the world churn through cases of limes each week. Typically, someone comes in early to prep, juicing lime after lime until there’s enough juice for service. The next day, the routine repeats. This is the ideal scenario — but it hasn’t always been the case. Freshly squeezed lime juice may be the gold standard today, but its widespread use is a relatively recent shift.

For a basic home bar setup, there are a few essentials: a jigger, mixing glass, shaker tin, bar spoon, strainer, hand juicer, and a few nice glasses. But beyond the bare necessities, there is a whole world of fancy gadgets that exist as wants, not needs. We’re not just talking about cocktail gear. There’s doodads for beer and wine, too, all designed to either solve trivial problems or to get the full potential out of a certain beverage. Popping a decades-old Napa Cab? A decanter might be in order. Lugging a few cold ones to the beach?