The Minted Mule was created by Pete Vasconcellos of The Penrose, New York City. If you love your Moscow Mules, this is one you really need to try. It features silver tequila, ginger beer, lime and Mezcal. So in addition to that wonderful ginger flavor, you get hints of smoky and citrus notes and the…
Payments are one of the most critical parts of running a retail store or restaurant, but they’re often overlooked. Many business owners stick with the same payment processor for years, even as their operations evolve. Over time, what once worked can quietly become a source of friction: slower checkouts, unclear fees, disconnected systems and limited…
ABOUT THE AUTHOR Andrea McHugh Andrea McHugh is a New England-based food, wine and spirits, and travel writer. Her byline can be found in US News, Insider, Parade Magazine, the Boston Globe, Yankee Magazine, Classic Boat, Travel Awaits, TripSavvy, the Hartford Courant and numerous national and international publications. She’s traveled to destinations far and wide,…
Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become increasingly interested in the future of food. But let’s talk about milk….
When creating a new cocktail, balance is always important. A common rookie mistake is to make a cocktail that has the alcohol content way out of proportion. You know, the one that should actually have the flammable symbol on the side of the glass. Five ounces of Everclear (95% ABV), one-ounce orange juice! The idea…
What if I told you that there was a tiki style drinking establishment before tiki bars even existed? What if I told you it existed in 1917, 16 years before Don Beach opened Don the Beachcombers. In this case it wasn’t a bar but a soda fountain doing “Hawaiian Week” in March 1917. Effectively it…
For many years I have flirted with the idea of developing another blog project or starting a YouTube channel; however, I didn’t want it to be Art of Drink where I substitute a different topic. About six years ago, I briefly started a blog called Yokel, which was about the things I was doing on…
ABOUT THE AUTHOR Andrea McHugh Andrea McHugh is a New England-based food, wine and spirits, and travel writer. Her byline can be found in US News, Insider, Parade Magazine, the Boston Globe, Yankee Magazine, Classic Boat, Travel Awaits, TripSavvy, the Hartford Courant and numerous national and international publications. She’s traveled to destinations far and wide,…
Vermouth is at the centre of one of the drinks industry’s most significant revivals. Its global market is projected to grow from USD 13.04 Billion in 2025 to USD 21.59 Billion by 2033, driven by the resurgence of classic cocktails, a shift towards lower-alcohol drinking, and a growing appetite for artisanal spirits. The Negroni, which…
What would you say if I told you the literal translation of grenadine from French didn’t mean pomegranate in the context of the sweet red syrup called grenadine? What would you think if I said modern grenadine is an over-simplified corruption of a once complex and interesting product? I’m sure you would be curious, so…
