cocktails

Published
November 15, 2023

The Wrap: Weekend opening for gluten-free Orange Bike Brewing; Nosh Taco nearly set to launch

Plus, Chocolats Passion moving to Spring Street; brewery comes to East Bayside; Old Port bar named one of country's best; and places serving Thanksgiving dinners around Maine.
Published
October 30, 2023

Bar Guide: Howie’s Pub is a friendly spot with inexpensive drinks and good bar food

The bar, in East Deering, is a neighborhood institution.
Published
September 15, 2023

The Danforth in Portland’s West End is closing next week

The bar and restaurant is just 14 months old but could not afford to stay open, an owner said Friday.
Published
September 3, 2023

Dine Out Maine: At Papi, an underrepresented cuisine gets its due

The new Exchange Street restaurant serves nuanced, sophisticated Puerto Rican food and drink in a gorgeous space.
Published
June 25, 2023

Spicy margaritas are the new espresso martini

Mixologists and data wonks agree: There's no stopping the agave spirits boom.

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Published
May 28, 2023

Dine Out Maine: Paper Tiger’s ‘kooky’ charm stands out in the Old Port

Nerd out over cocktails and Asian plates that offer twists on the classics.
Published
May 7, 2023

The spicy margarita is everything we want in a warm-weather drink

Adding spice to a margarita should be an exercise in balance and restraint, not an extreme-sport challenge.
Published
April 30, 2023

Dine Out: Skillfully made Americana classics and midcentury style earn The Danforth 4 stars

The drinks, however, could use a few tweaks.
Published
April 25, 2023

Alcohol to go is here to stay

The once-temporary measure to help restaurants and bars during the pandemic became law on Monday, and now includes beer and wine by the glass as well as cocktails.
Published
February 12, 2023

Food-forward cocktails are in fashion for upscale bar programs

Echoing a national trend, savvy area bartenders are working savory foods into cocktails in ever-more surprising ways. 'If the drinks don't talk to the food and the food doesn't talk to the drinks, there's no cohesion," says a restaurant GP.