Today, Prohibition-era cocktails evoke thoughts of adventure and an acceptable (read: nonlethal) amount of danger. Many modern-day bars re-create the ambiance and drinks recipes of a century ago, using legal, quality ingredients.
Like their neighbors to the northeast, the Irish distill spirits from barley and water. But they’ve created a product that’s sweeter, less earthy and eminently more drinkable than scotch.
Good rum lends itself well to sipping as well as mixing in a classic or adventurous cocktail. “The versatility of rum is incredible,” says Leah Howard of H&H Distillery.
Citrus, bitters, hibiscus and more figure in these bright, refreshing drinks that can easily be made at home.
Warm winter cocktails offer healing and comfort in a mug.
Craft cocktails made quickly comes to the Five Points neighborhood. Also, The 14th annual Taste of Compassion Gala returns, the WNC Cookbook & Food Writing Festival comes back for a second year, a new cookbook celebrates local inn recipes and Nightbell and Cúrate host a benefit dinner for Homeward Bound.
With kitchen scraps, herbs, spices and inexpensive liquors, it’s easy to adopt preservation methods used by Asheville bartenders to create flavored infusions for the home bar.
Asheville Bar Wars is back for its third year, inviting local imbibers to vote for their favorite Manhattan cocktail as presented by participating Asheville mixologists.
From spirits to jiggers and everything in between, setting up a quality bar at home can be accessible and affordable if you know what to buy.
With intimate, hands-on classes that spotlight classic cocktails, The Imperial Life mixologists Ben Johnson and Jasper Adams are empowering Asheville’s home bartenders one drink at a time.
Asheville’s past meets its present at the historic Burger Bar, where co-owners Celeste Adams and Chris King have worked to build a business that’s “short on frills, but long on character.”
This week, over 6,000 bars, restaurants and retailers around the world are offering their own variations of the Negroni cocktail as part of the third annual international Negroni Week
Local bartenders offer ideas and recipes for making cooling summer drinks using scratch-made syrups and simple ingredients.
Monday nights in Asheville are about to take on a cross-country flavor as MG Road cocktail lounge introduces its newest popup concept, Libation Migration, on Monday, Sept. 7.
Sunny Point Café is well-known for its breakfast and brunch offerings, but for the past few months, Noah Hermanson, the restaurant’s self-described “libations engineer,” has been crafting a new bar program inspired by his passion for food.
After advancing by popular vote and facing a panel of judges, Donnie Pratt of Cucina 24 has been crowned the victor of Bar Wars AVL 2015 — a friendly competition aimed at raising glasses and funds for local charities.
Bar food in Asheville has turned swanky. After all, noshes have to be as elegant as Asheville’s increasingly classy craft cocktail offerings. Think Fred Astaire in coattails dancing with Ginger Rogers in rags. It just wouldn’t do. So, Asheville chefs have ratcheted up the swish in bar offerings with festive fare including small-plate dinners.
After several months of anticipation, Sovereign Remedies, Asheville’s new farm-to-glass cocktail haven, opened last week.
Driving by the old Standard Paper Sales building, you can see construction workers carrying equipment in and out and hear the sounds of loud machinery. Vortex had originally planned to open in the space in June, and four other South Slope businesses had their sights on the space for September. As the summer slips away, you can’t help but wonder what’s holding up those projects.
“We’re indebted to all the classic cocktails,” explains Plant chef and owner Jason Sellers, pointing out the theme of the vegan restaurant’s new cocktail menu. He says the drinks are pre-prohibition, pre-martini cocktails, most of which contain at least one substituted ingredient.
Xpress contributor Jonathan Ammons recently spent several days in New Orleans reporting on the annual five-day Tales of the Cocktail international cocktail festival. (Yes, it’s a tough job.) As the event wrapped up on Sunday, July 20, Ammons shared a backward glance at this year’s gathering of the worldwide spirits community.