Category: Quench

Punch in the streets of Palermo

by Kevin Barrett In 2012, I decided to quit my job and head out on the road to a place we Americans refer to as South America. It was just me and my trusty sidekick Oscar. Oscar is a fat,…

The “norm” of the Berkeley: On being a regular

text and photographs by Scott Huler Playing barroom pool once, during one of the multi-hour lunches that define the life of a journalist, I heard my name called. “Huler!” cried the bartender. “Your editor called. She says get your butt…

Bringing craft cocktails to the Capital: Foundation turns five

by Kevin Barrett photographs by Nick Pironio Before Foundation opened its subterranean doors, there weren’t many options for ordering a North Carolina beer in downtown Raleigh. That was back when a fresh-faced Barack Obama was still in his first 100 days…

Stanbury’s “Rosemaria”

“I needed a fall/winter cocktail, and didn’t want to go the obvious whiskey route,” says Stanbury’s Andrew Shepherd.  “Apples, ginger, and rosemary go so well with one another, so why not some aged tequila, too?”  The unexpected garnish of a…

Hot buttered rum

by Charles Upchurch Quintessentially American, HBR predates the first cocktail jiggered up in this country by more than 200 years. It doesn’t get more old school than a concoction made from ingredients readily found on the average pirate ship. Rum,…

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