I did not go to Rio for the mist. But as I walked along the curve of Ipanema beach my first morning there, the sky was the color of a nickel and was drizzling down a fine, weightless rain. It had sent ...

Not to be confused with rum, this sugarcane-based spirit is more than just an ingredient in your Caipirinha cocktail. Bryan Gardner Cachaça is a distilled spirit with a rich history and a flavor ...

With the sweltering summer months on the way, it’s time to shake up your cocktail game. READ: 10 Low-Calorie Summer Cocktails And for some much-needed inspiration, we recommend heading down south, to ...

If summer is for bottomless caipirinhas, winter is all about warming quentão. Here are recipes for both. If it’s not made with cachaça, it’s not a caipirinha.Credit...Bobbi Lin for The New York Times.

Sean Kenyon knows how to pour out both drinks and advice. A third-generation bar man with almost 25 years behind the bar, he is a student of cocktail history, a United States Bartenders ...

Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the restaurant industry in Brazil and Portugal for Slate, The Washington Post, Epicurious, Atlas ...

There’s a familiar growth spurt among spirits: (1) Scotch is popular. (2) Scotch drinkers visit Scotland. (3) Drinkers complain stateside Scotch is rotgut. (4) Liquor stores see a new market. (5) ...

Missy Frederick is the Editorial Director for Eater’s dining team. She has covered the D.C. restaurant industry since 2007, offers expertise in business reporting and regional American dishes, and ...