EDIBLE FINGER LAKES MAGAZINE: THE PARK INN
The temperature dipped to 2°F on December 20, 2019. Headlamps swept the darkness as a chef, a farmer, a general manager and a ragtag group of friends built a high-tunnel growing house. Gloves were thin and the plastic sheets expensive, so ripping wasn’t an option. If a gust of wind kicked up, anyone holding plastic would be tossed into the air.
(585) MAGAZINE: How to Win Ferns and Influence Pothos
Bonsai tree gifted for my sixteenth birthday? Dead. Lucky bamboo from New Age Creations in the Eastern Hills Mall? Dead. Ferns one–four? Dead, dead, dead, and dead. The succulent from my cousin Katie’s wedding? Dead before the father-daughter dance. I bought a giant palm last year, and a day later it was burned and brown. A palm, you know, like they have on the equator. I overwhelmed it with heat. Dead.
BESPOKE POST: The Daiquiri
For the kind of guy who has a hatchet in his apartment (or at least a really nice pocket knife), bellying up to a bar and ordering a whiskey is easy, but calling out for a Daiquiri with a stalwart voice is a whole different ballgame. It shouldn’t be.
ESQUIRE.COM: 18 Hours in the Epicenter of St. Paddy's Day
7:45 a.m. The streets of downtown Boston are empty — like a Walking Dead episode. Only the Black Rose is alive. A line of patrons stretches the length of the green-paneled, two-story building.
7:50 a.m. Christine Carroll, the first downstairs bartender we encounter, complains about a Facebook friend as she preps the first floor bar. "'St. Patties' is how she spelled it — like a burger! And she's Irish, too — like I'm about to delete ya!" She turns to us. "What's Esquire?"
8:00 a.m. Golden Guinness balloons are quickly inflated and tied to a banister that divides the first floor dining room from the bar. The manager, Terry, makes his final rounds, consulting staff and gauging their readiness.
BESPOKE POST: The Hot Toddy
Winter drinking can seem a drab affair. Summer brings to mind bokeh-flecked images of poolside spritzers, sangrias, and punches, while signature cold-weather cocktails are usually... rudimentary. Typical recipes go something like, “Add [spirit] to [recognized seasonal beverage].” You know, rum in your eggnog, bourbon in your cider, Bailey’s in your coffee, and, depending on the number of extended family engagements, perhaps vodka in your water bottle.