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We’ve had embarrassing cocktails, hangover-curing cocktails, caffeinatedcocktails, and just about every other kind we can think of, but we’ve never had cocktails so terrifying, they made our skin crawl. This Halloween season, bartender Masa Urushido at Saxon + Parole in New York City has come up with a menu of drinks designed to stir up our deepest phobias, from death to blood…

Writer and culinary historian Robert F. Moss knows a thing or two about Southern foodways. As contributing barbecue editor for Southern Living, a regular dining contributor to Charleston City Paper and the Southern correspondent for Serious Eats, Moss spends most of his days eating and drinking his way through the South. Moss has written several…

There’s just an unbelievable amount of innovation at the small distiller level. You name it, they’re trying it.— Dave Pickerell, distillery consultant That increase reflects the boom of craft distillers, as well as the surge of line extensions and flavored liquors launched by large spirits companies to appeal to millennial consumers, Wandel said. But the…