Patrick Comiskey

It's a good day when the first meaningful thing that's put in your hands is a drink: a good drink, a weird drink, a purple drink, one so chock-full of fruit it almost tastes like it'll boost your immune system, the rye expertly disguised in blood orange juice and an......

Here's the thing about the brown spirits: That brown color is largely the product of aging, usually in oak casks, and, at the risk of stating the obvious, aging takes time. So when the popularity of a brown spirit spikes, it is very difficult for a spirits company to ramp......

Dom Perignon's Chef de Cave Richard Geoffroy returned to Los Angeles from Champagne on Wednesday night. He threw a party for about a thousand friends to celebrate the release of a special edition of Dom designed by David Lynch, who was not only the evening's special guest but was the......

It is odd to think that the Gin & Tonic originated as medicine -- or rather the "tonic" part did, dosed as it was with a measure of quinine, a bitter alkali that British nationals from the East India Trading Company used to ward off malaria. Recipients sweetened the medicine......

The idea was to meet the Beer Chicks for a pint. The topic was summer beer. The Beer Chicks are beer experts with twice the volubility -- because there are two of them, and because they've forgotten more about beer than I'll ever remember and are eager, very eager, to......

Beer Chicks, by definition, do not sit still. Oh, they sit, on bar stools and booths and on picnic benches and lawn chairs, pint in hand, but neither of the Chicks -- Christina Perozzi, with her dark hair and penchant for dark lagers and Hallie Beaune, with her blonde bangs......

Making a prestige cuvee in Champagne is a process so exacting that a Champagne winemaker's title isn't 'winemaker,' it's Chef de Cave, a title that conveys the fact that, despite being subject to the whims of vintage, Champagne is an assemblage, the product of the cellar, and a chef. Indeed......

The other night at Melisse, chef Josiah Citrin, beverage director Brian Kalliel and their new cocktail consultant, Pablo Moix, were working on reviving the Zombie. Not the undead, flesh-eating sort, but the cocktail variety, brought to life in the '30s by Donn Beach at his Hollywood restaurant Don the Beachcomber,......

For 10 years, Tales of the Cocktail has been doing for cocktail culture what the James Beard Foundation has been doing for food culture: advancing the craft of the drink through education, networking, promotion and a bit of sanctioned mayhem. Each summer the organization throws a massive party in --...

I might be oversimplifying here, but when it comes to sex, there are two kinds of people: the kind who like using a lubricant, and the kind who don't. If you are in the second camp, feel free to move on. If you're in the first, tell me this: To......