Legendary writer Hunter S. Thompson's holy trinity for inspiration was marijuana, cocaine, and Chartreuse. In his song "'Til the Money Runs Out," Tom Waits sings about buying "a pint of green ...

If you grew up like me, going to a traditional Greek diner once a week, you probably encountered bars that looked something like the one pictured below that also happened to serve pastry. Most of the ...

It’s unusually difficult to sum up the Naked and Famous, or at least it seems to be. For a mezcal cocktail, it is beloved by pretty much everyone who tries it, and just obscure enough that its fans ...

On a recent autumn afternoon, Paul Einbund bustles behind the bar at his San Francisco restaurant, The Morris. He extracts a tall bottle with a distinctive green, black and silver label from the small ...

New Orlean's nightlife scene attracts talented bartenders from all over the world and among the best place to enjoy a cocktail in this city is the Hotel Modern. Check out the in-house bar, the Bellocq ...

These days, a sure sign of autumn’s arrival (or at least what passes for it in these parts) is the reintroduction of pumpkin spice-flavored everything on store shelves. I have a better idea. Let’s ...

Alaska, as a state, is not for beginners. Anyone who’s ever spent any time there can attest to that. Its startling beauty is matched by its danger. It feels like America without the net. It is, first ...

In my early days of working in a bar, there were certain bottles that I simply never touched. They sat there unloved, unused and unknown, tucked away deep in the back bar of endless bottles, wholly ...

The monks who make the French liqueur announced they won't be ramping up production to meet demand. Brent Hofacker / Getty Images For as long as cocktail bars have been slinging drinks, Chartreuse has ...

WASHINGTON, DC OCTOBER 25: Chartreuse is a liqueur made by the Carthusian Monks since 1737 according to the instructions set out in a manuscript given to them by François Annibal d'Estrées in 1605.

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. Bars across D.C. are capitalizing on heightened demand for a syrupy and spicy spirit made by French ...