Mouthing Off

By the Editors of Food & Wine Magazine

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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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#FoodWineWomen
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From March 8 (International Women’s Day) through May 10 (Mother’s Day), cocktail enthusiasts will be able to drink their way through some of New York City's top bars—all in support of women in the food and beverage industry.

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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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Drink This Now

Adventurous, risk-taking bartenders are starting to infuse their cocktails with savory deliciousness. Here, six umami cocktails from bars across the country.

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Drink This Now

Right now, pyromaniacal mixologists are garnishing and flavoring cocktails with ultra-charred citrus for super-smoky flavors and strikingly beautiful presentations.

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F&W Exclusive

The best newest hot dog hits NYC tonight. The Stupak Dog is the latest ode to a star chef to go on the menu at the legendary bar PDT. 

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Drink This Now

Traditionally, a Michelada means beer poured over ice with salt, lime and, if you’re in Oaxaca, a spicy sauce. But at Empellón Al Pastor in New York City, Alex Stupak is breaking the drink down and rebuilding it into 10 brilliant new cocktails.

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Drink This Now

Death & Co. founder Dave Kaplan shares his four favorite fall cocktails. 

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Drink This Now

No one knows for sure who first spilled a splash of olive brine into a martini, sipped and said, “Yum.” But that person would be pleased to see that their legacy continues to this day, thanks to bartenders who are improving on the dirty martini.

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