• The owners of the Beatrice Inn aimed for a classic chophouse, with leather banquettes and waiters in white shirts.    
  • On the pervasiveness of gin as an ingredient in pop-music lyrics.    
  • In a gin and tonic, the latter is often taken for granted, but the choice of a tonic produces very different cocktails.    
  • Overwrought reinventions aside, a new golden age for a classic cocktail has arrived.    
  • Inside the West Village restaurant where the thing to do is to look and listen.    
  • If the voice in your head wants something different, why not a dry riesling or pinot blanc from Alsace?    
  • A collection of links from the reporters and editors of the Dining section.    
  • Cold soups take nicely to the addition of a little alcohol.    
  • The kalimotxo is wonderfully refreshing, and doesn’t require all that fruit-chopping and waiting.    
  • For summertime drinking, a pitcher of Americanos enjoyed on the back porch will not leave you down for the count.    
  • Some whiskeys are sufficiently light and refreshing to stand alongside gin or vodka in a summertime bar.    
  • Drink a Paloma, made with muddled grapefruit and basil, instead.    
  • The whole point of drinking (and making) these peachy cocktails is that they’re easy.    
  • Crowned with fruit and ice, the sherry cobbler looks impressive and goes easy on you on a hot day.    
  • A shot of espresso poured over ice cubes and simple syrup is as refreshing as it is flavorful.    
  • This drink tastes like the love child of a Pimm’s Cup and a Dark and Stormy.    
  • In this rendition of a classic cocktail, the rum is swapped for sauvignon blanc.    
  • The Spanish punch that is consumed in the heat doesn’t have to be oversweet or headache-inducing, particularly when it’s made with fresh, fruity wines and other fine ingredients.    
  • Usually light in body and moderate in alcohol, saisons are defined by their variety.    
  • Tejal Rao resigns after a year of writing restaurant reviews and blog posts.    

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