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Articles By Emma

Emma Janzen is an award-winning book author and journalist who reports on global drinking cultures for outlets including The New York Times, PUNCH, The World’s 50 Best Bars, and more. The recipient of two James Beard Foundation awards and two Tales of the Cocktail Spirited Awards, she co-authored The Way of the Cocktail with Julia Momosé, The Bartender’s Manifesto with Toby Maloney, and The Bartender’s Pantry with Jim Meehan; authored Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit; and has contributed and consulted on other texts including The Oxford Companion to Spirits and Cocktails by David Wondrich and Signature Cocktails by Amanda Schuster. She currently serves as the Midwest Academy Chair for The World’s 50 Best Bars and has been included in the Drinks International Bar World 100, an annual list of the industry’s most influential people, since 2023.

halloween playlist

A spooky true crime–inspired soundtrack.

How to Drink Cascara

Hot or cold, mixed with spirits or soda, cascara is a versatile ingredient.

Seven great coffee roasters who sell the fruity husk of the coffee berry.

aperitivo with the seasons

Switching up the happiest hour of the day.

pilsner wood

Why American brewers are tinkering with the classic style.

Artillery Bar, Savannah

If the walls of this bar could talk, they'd have volumes of history to relay.

mezcal field blends

Producers are looking to historic production methods for inspiration.

Photographer and native Arizonan Joanie Simon's perfect day.

Music at Smuggler's Cove

How music helps define the vibe of San Francisco's beloved tiki bar.

How the acclaimed bar is publishing a cocktail book on its own terms.

Guide to Saké Lingo

Lessons from Jessica Joly of Tokyo Record Bar.

brooklyn kura

The new brewery makes saké with a distinctly New York character.

Where to Drink in Montauk

A perfect day in NY's favorite beach town.

Make sure the beer you're drinking is at its best.

clay copitas

What inspired Ron Cooper to create the tiny terra cotta cups.

After gypsy brewing for five years, the roving brewers have settled into a permanent space.

throwing cocktails

A time-tested technique comes back into favor.

Whirlaway Lounge

Find out why Giant chef Jason Vincent loves this Logan Square classic.