This weekend, the booze-friendly city of New Orleans played host to shakers and stirrers from the world over at the annual Tales of the Cocktail festival, and New York bars racked up some top-shelf awards at the Spirited Awards ceremony. more ›

Protein shakes aren't the only drinks that contain raw eggs. A number of high-end bars and lounges have started using raw egg whites and raw egg yolks in their cocktails, and according to the Times, drink makers believe they are under attack from the city due to overblown salmonella concerns. Rumors of the raw egg crackdown stem from a Jan. 19 health code violation leveled against SoHo's Pegu Club because a barkeep allegedly didn't tell a patron his drink included raw eggs. more ›

The Daily News talked to some bartenders and alkies about today's significance. 35-year-old Daria Dennhardt from the Bronx said she can't wait to squeeze into The Back Room for the "classic cocktails," adding, "Thank God it's still legal." Can't you just smell it on her breath when you read that? As a side note, have fun tomorrow with this website that calculates the calories in how much you imbibed, then shows you the (shocking) the equivalent in food. [Via Grub Street] more ›

Once again Taste of New York lived up to its name, with a roster of restaurants serving everything from ‘cue to cevape and some well-crafted cocktails to boot. Gothamist was honored to attend this culinary blowout thrown by New York to benefit City Harvest. One of the evening’s tastiest offerings was Insieme’s tortelli di zucca, or pumpkin filled pasta. We’d love to think that this judgment was based solely on the dish’s fall theme,... more ›

Where can you taste dishes from Bobby Flay, Lidia Bastianich, Dan Barber, Tom Valenti, Joey Campanaro and Iron Chef Masaharu Morimoto all under one roof? At New York Magazine's annual Taste of New York, a fundraiser for City Harvest. The cocktails (from some of the city's best: Pegu Club, Flatiron Lounge, and Little Branch) were flowing and the crowd was on a mission to taste everything these chefs could dish out. more ›

September 21: Sagra del Maiale more ›

Leaving Employees Only one night, a friend asked, if we can't afford these drinks -- and don't go in expecting anyone to buy them for us -- why do we go to these places? It's not rhetoric. It is really expensive. And we don't like the people in the bars. We're our favourite lushes and we already know where we live. more ›

The waitress slid the martini in front of us with the grace of a blindfolded, 300 lb linebacker. Much of it didn’t survive the 10-foot journey from the bar to our table, and as we looked down at the half-empty martini, it was hard to remain optimistic about the cocktail we ordered. With hesitation we slowly brought the drink to our lips. Why did we select a martini as our cocktail of choice at the Steak and Lube in the Pittsburgh Airport? It may have been desperation that sets in when you have a two-hour flight delay on a Friday night. Unfortunately, the foreshadowing was a good indicator of what was about to come. The warm liquid coated our mouth with a sweetness that screamed too much vermouth. The vodka was harsh and the olives…well, mushy is the best we can describe them. If a martini is such a basic cocktail then why is it so difficult to get a great one? We can’t blame this solely on Pittsburgh, as the Steak and Lube is probably not a fair representation of the city’s potential. But even in New York, there is so much martini-deviation from place to place. This week New York Magazine did a piece with Jean-Luc Le Du, to find the best gin Martinis in the city. While their selections represented a great cross section of cocktail bars in the city – after all Employees Only, Angel's Share and Milk & Honey are some of New York’s staples, we did a little research of our own, to seek out the best vodka martinis – unfortunately the Steak and Lube didn’t make the cut. more ›

Gothamist's rumor radar screen was on right the money in November. more ›

We've been having unseasonably warm weather. (Heck, there's a prediction of hitting the 60s over the weekend and it's mid-November.) And yet, you can't help but see the growing fear in New Yorkers' eyes. more ›

October 12 & 13: London's "Cocktail King" at Pegu Club more ›