Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

No one would ever call the 1970s and '80s a golden age for cocktails; in fact, it’s a time that many bartenders would like to forget. But Dan Sabo, the beverage manager at the Ace Hotel in Downtown Los Angeles, looked to this era for inspiration when he created the new drink menu at the Mezzanine at L.A. Chapter.

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Drink This Now

A ripe and juicy mango is delicious simply sliced up—but it’s even better in a cocktail. Here, eight amazing drinks to make with fresh mangoes. (Pro tip: Watch this week’s episode of Mad Genius Tips to learn how to peel a mango using a glass.)

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Drink This Now

Crisp, sweet asparagus is practically the official vegetable of spring. We've been known to eat it at breakfast, lunch and dinner, and now a San Francisco bartender has figured out how to drink it at cocktail hour.

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Expert Guide to Drinking

In our upcoming book, Food & Wine Cocktails 2015 (on sale April 24), we feature phenomenal recipes from 25 of the country’s top rising-star mixologists. Here, they reveal their favorite guilty pleasure drinks.

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Drink This Now

Every Derby Day (which is May 2 this year), a great many people who love bourbon, horse racing or both come together to drink icy, sweet and boozy mint juleps. And for the last 10 years, some Derby fans have taken the opportunity to make a substantial donation to charity by buying the $1,000 Mint Julep Cup.

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Drink This Now

We’re calling it. The next big spirit you’ll be seeing on cocktail menus is pisco.

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Make This Now

Snack time, meet cocktail hour.

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Drink This Now

Here, five ways bartenders are shaking, stirring and infusing matcha into incredible drinks.

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Drink This Now

Like a soap opera character slowly recovering from amnesia, we’re slowly but surely remembering the drinks of our past. 

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Drink This Now

 Here, three ways bartenders are reinventing the cocktail and making hurricanes you’d actually want to drink.

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