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Most recent stories in DRiNK Picks

• http://www.trashtikisucks.com/talking-trash-1/theguestshiftgravytrainisabouttorundry

  

  DRiNK Magazine

  Sep 20, 2017
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  12 of the best handover-era Hong Kong bars and clubs remembered

  South China Morning Post  - Mathew Scott

  In the heady days leading up to the handover, bars and clubs were packing them in from Lan Kwai Fong to Wan Chai to Tsim Sha Tsui, even in a Causeway …

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  Why Everything is Closing Early and Bangkok Nightlife May Never Be the Same

  khaosodenglish.com - Sasiwan Mokkhasen, Staff Reporter

  BANGKOK — If finding a late-night roost in the capital’s usual haunts has become more difficult, that’s because most clubs and bars in the Khaosan …

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  Here, Try Some Mezcal. But Not Too Much.

  The New York Times - By Robert Simonson

  Espita Mezcaleria, a new bar in Washington, stocks more than 130 kinds of mezcal. But Megan Barnes, the beverage director, has a surprising sales technique when customers ask for certain brands. “A lot of people come in and say, ‘I only want something that’s grown in the wild,’” she said. “We try to …

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  This Candy-Inspired Margarita Will Make You Rethink “Sweet”

  Food52 - Adriana

  You would think that being raised by a Mexican immigrant dad and a second-generation Mexican and Puerto Rican mom would translate into a broad palate. But when it comes to candy, I was as narrow as any other kid growing up in Denver, Colorado. I stuck with the Snickers, Reese’s Peanut Butter Cups, …

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  DRiNK Magazine

  

  Move Over, Simple Syrup: This Cocktail Sweetener Is Way Tastier (And Just as Simple)

  Food52 - Yolanda Evans

  Every few months, there's some new concoction that the mixology world trots out, hailing it as the "next big trend." Trend or not, familiarize yourself with oxymel—it's wonderful, and it's coming to a cocktail menu near you. "What the hell is oxymel?" You might be thinking, and you wouldn't be the …