My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
At-Home Mixologist

Oleo-Saccharum: The Secret Ingredient in Perfect Punch

Punch is made up of water, sugar, alcohol, spice and oleo-saccharum. The last ingredient might sound like the scientific name for a pelvic bone, but it’s actually a mix of citrus oil and sugar. And it’s a non-negotiable component of good punch.

read more
Mix This Now

6 Cosmos to Drink While You're Watching Cosmos

6 Cosmos to Drink While You’re Watching Cosmos

What better way to enjoy a voyage to the edge of the universe than with a few cosmos of your own?

read more
Drink this Now

4 Crazy-Convincing Mocktails That Taste Just Like Real Booze

4 Crazy-Convincing Mocktails That Taste Just Like Real Booze

Bartender Jon Harris of Washington, DC’s Firefly has perfected four shockingly convincing alcohol-free drinks that mimic the mouthfeel and flavor of their boozy counterparts. Here are the secrets behind his amazing mocktails.

read more
At-Home Mixologist

How to Stock a Holiday Bar

Rosemary's Baby Jesus Cocktail

Sorella's Sarah Krathen breaks down the best holiday bar shopping list. 

read more
At-Home Mixologist

An Excuse to Keep Drinking Iced Coffee: Add Whiskey

The list of Irish cocktails is not long, but the most well known and enduring is Irish coffee. First popularized in Ireland at the Shannon Airport, it gained notoriety stateside at San Francisco’s Buena Vista Café in 1952 when owner Jack Koeppler and travel writer Stanton Delaplane set out to recreate the strong, creamy mix of Tullamore Dew Irish whiskey, sugar, hot coffee and cold whipped cream. With such a basic recipe, there is plenty of room for variation. At Grace, a new Manhattan pub named for the Irish pirate Grace O’Mally, bartender Pam Wiznitzer created the Blind Abbot, a chilled, stirred Irish coffee that looks just like the classic hot version but tastes much more complex thanks to the addition of Angostura bitters and an espresso liqueur. Read More>

read more
At-Home Mixologist

How to Set Citrus on Fire

With fall less than a week away, dark, complex drinks are steadily replacing light and fruity cocktails on bar menus. Recently opened New York restaurant The Musket Room makes a fantastic transitional offering: Fumero’s Gate combines coffee-infused Cynar, rye, Aperol, Cocchi Americano and Fernet Branca. But there's a dramatic twist, literally. Bartenders finish the drink by igniting an orange twist—a touch that provides an intense burst of caramelized citrus flavor along with a brief-but-spectacular pyrotechnics show. Head sommelier Erin Scala showed us how to execute this expert technique.

First, cut a half dollar-sized circle of citrus rind with a generous amount of pith. Gripping the peel around its edges about four inches over the cocktail, very carefully hold a lighter between the cocktail and the citrus skin, warming the skin gently for a few seconds. (“You want to get it nice and shiny,” Scala advises.) Then, pinch the citrus skin so the juices spray through the flame and into the glass. The fire will briefly plume out. Then, wipe the edge of the glass with the citrus. “If your bartender loves you, they'll wipe the base of the glass too,” says Scala, “so your fingers get this lovely citrus smell when you take a drink.” Proceed with caution.


Related: F&W’s Ultimate Cocktail Recipe Guide
Classic Cocktails
Amazing Whiskey Cocktails

At-Home Mixologist

Two Great Cocktail Pairings

A cocktail created by a great mixologist can be as thrilling as a dish by a star chef. In this preview of the 2013 edition of F&W Cocktails, our annual compilation of the year’s best drink and bar-food recipes, we showcase some of the most inspiring combinations in America. With recipes!

Bacon-Wrapped Cherry Peppers

Photo © Lucas Allen

THE PAIRING
Bacon is great with the smoky flavors in this mezcal cocktail.

Black Dahlia
Mixologist Leo Robitschek. The NoMad Hotel, Manhattan

+
Bacon-Wrapped Cherry Peppers
Chef Colby Garrelts. Bluestem, Kansas City, MO

 

 

Kansai Kick Cocktail

Photo © Lucas Allen

THE PAIRING
Fried foods go well with boozy drinks. This nutty, tangy one is especially refreshing.

Kansai Kick
Mixologist John deBary. PDT, Manhattan
+
Shrimp-and-Shiitake Gyoza
Chef Jesse Cruz. Lucky Belly, Honolulu

BUY THE BOOK
To buy F&W Cocktails 2013, go to foodandwine.com/books

Related: Reinvented Classic Cocktails

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.