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Charleston cocktails spice things up with specialty rims
Charleston cocktails spice things up with specialty rims Rim Jobs

A margarita, on the rocks, with salt. It's such a no-brainer that when ordering the tequila concoction, the words sort of just slip out of one's mouth in a big gobbledy-gook. Some drinks were just made for rim jobs. And others? Well, made for rims or not, Charleston bartenders are whipping up drinks with all kinds of special accoutrements. Here are some of our favorites.


Sampling the drinks of the stars
Sampling the drinks of the stars Does a star's power shine in their shine?

From the Flintstones savoring Winston cigarettes in 1961 to Kendall Jenner's remarkable work with Pepsi just this year, the realm of celebrity endorsements has known profound highs and devastating lows.


The new cocktail menu at High Wire is the bee's knees
The new cocktail menu at High Wire is the bee's knees Raising the Bar

Alcohol laws are wonky. Before Prohibition outlawed the manufacture and transportation of spirits, Americans had a robust appetite for the drink. In 1830, the average person drank buckets of the stuff (more than five gallons per person per year, compared to three gallons today), and took offense when the government imposed things like the whiskey tax, which led to one of the first insurgencies in America — the Whiskey Rebellion.


Raise a glass to a muggy fall with these beers
Raise a glass to a muggy fall with these beers Pumpkin Spice Blasé

Like flannel and seasonal lattes, beers laced with spice and squash may have become more of an indicator of seasonal change than the weather itself. Lucky for us, Charlestonians have their pick of widely available fall beers and some even better local options.


Charleston restaurants swap sake for vodka in this cocktail hack
Charleston restaurants swap sake for vodka in this cocktail hack Sake to me

I tried my first Bloody Mary on vacation with my family when I was 18 or 19. There's a picture somewhere, buried deep in the archives of Facebook, of my tan, freckled face, lips pursed, eyes sad. I vowed to never sip a Bloody again.


Charleston chefs explain what makes deviled eggs the perfect bar food
Charleston chefs explain what makes deviled eggs the perfect bar food The deviled egg is in the details

If the History Network's Hungry History site is to be believed, deviled eggs trace their arrival at the dinner table all the way back to Roman times.


The perfect bar isn't about drinks, it's about the people
The perfect bar isn't about drinks, it's about the people Bar None

I love bars. I love bars of all shapes and sizes. I love bars that are quiet and loud, intimate and bustling, dives and formal. There are many things to consider when pondering the idea of "The Perfect Bar." I try to think of it from the perspectives of the bartender and the guest.


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