Bars
- LifestyleYahoo Life
What is a tiki mug? Experts say the ceramic works of art are part bar décor, part cocktail glass.
Tiki culture is a lot more than expertly-crafted cocktails bartenders toil over. It's all about storytelling — and the artists who make tiki mugs say they're passionate about playing a part.
7 min read - LifestyleYahoo Life
Booze-free bars? Why some restaurants and bars are taking alcohol off the menu
Bar and restaurant owners are creating alcohol-free spaces where those who choose not to drink can feel a sense of community ... without the booze.
6 min read - WorldYahoo Life
Bars and liquor stores take stand against Russia by dumping vodka: 'Leaders do sanctions and this is our little thing'
From South Carolina to Nevada, bars and liquor stores are getting rid of Russian-produced vodka in protest of the Ukraine invasion.
5 min read - LifestyleYahoo Life
There are only 15 lesbian bars left in the entire country. This campaign is trying to save them.
“This is where I found my community, this is where I came out, this is how I found other lesbians,” says Lea DeLaria, executive producer and narrator of the project’s PSA.
8 min read - NewsThrillist on Yahoo
How to Spot a Fake Beer Bar
Misleading and out of touch, the domestics, premium, and/or imports section on a beer menu should be limited to Applebee’s and airport bars from the ‘90s, but occasionally they’re unwelcome holdovers from another era, like Christina Aguilera or Regis Philbin.
- NewsLiquor.com
How to Make The Perfect Bar Snack at Home
Like a wink and a smile, bars and peanuts just go together. Some bars serve them in their shells, encouraging you to litter the floor beneath your stool, while others serve basic bowls of dry-roasted. At Seattle’s Damn the Weather, the peanuts are fried until they brown and blister, then tossed while still warm in an equal parts mixture of salt and sugar, which sticks to the nuts like a dusting of snow.SWEET-AND-SALTY PEANUTS
- NewsThrillist on Yahoo
The Best New Bars In America
What we’ve seen across the country is that bartenders are realizing that they can make fantastic craft cocktails and have curated smart draft lists, and good, snack-worthy bar food, without all of the hoopla and show. Which means more cocktails using only three or four ingredients (just really well made). And more beer menus that pare things down to a curated list rather than an exhaustive book.