Brad Thomas Parsons

Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards as well as Amaro: The Spirited World of Bittersweet, Herbal Liqueurs and Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit and Food & Wine, among others. He lives in Brooklyn, New York.

Cocktails

How the “Nogroni” Became a Flex

The Negroni, which is composed entirely of alcoholic ingredients, has become an unlikely holy grail for bartenders looking to master the N/A cocktail.

story: Brad Thomas Parsons
photo: Lizzie Munro

Cocktails

The Bitter Italian Soda Is Thriving

A staple of Italian drinking culture, the nonalcoholic aperitivo has found new life stateside. Here are our favorites, from legacy bottlings to American upstarts.

story: Brad Thomas Parsons
photo: Lizzie Munro

Places

Find Mike Cunningham at Gramercy Tavern

In this edition of “The Regulars,” meet the creative jack-of-all-trades who occupies the commanding corner seat of Danny Meyer’s storied restaurant.

story: Brad Thomas Parsons
photo: Evan Sung

Cocktails

The Next Best Negroni

The Cardinale—a 1950s-era combination of gin, Campari and dry vermouth, born in Rome—has long awaited its turn to step out of the shadows.

story: Brad Thomas Parsons
photo: Lizzie Munro

Spirits

“Sansi” Doesn’t Have Fans, It Has Fanatics

In Turin, Amaro San Simone is an iconic, homegrown brand. For visitors, it’s a sought-after suitcase bottle with cult status.

story: Brad Thomas Parsons
photo: Lizzie Munro

Spirits

Campari’s Secret History

The authors of The Oxford Companion to Spirits and Cocktails share their five most surprising discoveries, including a lost link between the Italian brand and the earliest British bitters.