Irina Groushevaia

4 weeks ago | punchdrink.com | Irina Groushevaia

Every year, as the weather warms up, I start to let go of stirred and boozy drinks. But even as the season turns, I’m not ready just yet for the fruit-forward and slushy drinks I’ll be craving at the beach in a few months. Enter the White Negroni & Tonic from Rolo’s, my perfect spring cocktail. The drink, which was created by the restaurant’s director of operations, Ben Howell, begins as a typical White Negroni, with Luxardo Bitter Bianco swapped in for Suze.

Dec 2, 2024 | eater.com | Irina Groushevaia

In our tiny one-bedroom in Moscow, in a five-floor walk-up from Khrushchev’s era, we did not have the luxury of a dishwasher, or even space in the cramped kitchen to dream one up. As the youngest child, I was the designated suds specialist. Time passed and I moved to New York City for college (and then stayed), quickly accumulating a hefty 12 years here. Still, I had yet to experience an installed dishwasher in an apartment of my own.

Nov 8, 2024 | punchdrink.com | Irina Groushevaia

As a Russian, I love shots. The tradition of infusing vodkas with herbs and botanicals, like punchy horseradish and tangy black currant leaves, is one that’s especially dear to me. That’s why at the recently opened Orion Bar in Bushwick, Brooklyn, I felt particularly at home thanks to a range of similarly complex, infused soju shots, which are among the many Korean drinking staples taking center stage in the bar’s beverage program.

Sep 3, 2024 | eater.com | Irina Groushevaia

Lille Allen/Eater Tofu is that girl. Versatile, affordable, accessible, nutritious, and, most importantly, a shapeshifter, she can do no wrong. I would definitely call myself a tofu enthusiast — I will always order a tofu dish off the menu — and exploring its endless possibilities is a personal pastime. You may have seen my tofu feta recipe (cheekily dubbed “tofeta”) out in the wild; it’s my desperate and delicious response to the strangely sweet plant-based alternatives out there.

May 24, 2024 | eater.com | Irina Groushevaia

Photo illustration by Jesse Sparks; see below for credits I love throwing dinner parties — but after cooking all that food, I’m not inclined to spend an absurd amount of time making complex cocktails. However, what kind of host would I be without serving a good drink? (Can you tell I’m a Taurus?) Enter: orange peel-infused vermouth sodas. Deceptively easy to prep and a luxurious experience for your guests, this serve is a win-win situation.