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Mouthing Off

By the Editors of Food & Wine Magazine

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Drink This Now

Late Summer Jam & Marmalade Cocktails

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Summit Bar's Shu Jam Fizz

Summit Bar's Shu Jam Fizz. Courtesy Pamela Vlahakis.

Preserving sweet summer fruits in jams and marmalades is a tradition for many home cooks, but home mixologists should consider stocking up as well. Preserves are good for more than just spreading on toast; they add bright flavors and a silky texture to cocktails >

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Drink This Now

Icy Adult Cocktails: Snow Cones, Lushies and Shave Ice

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Adult Snow Cones

Courtesy of Casa del Mar

Spiking childhood refreshers like slushies and snow cones is nothing new, but craft bars now treat these drinks like real cocktails. Read more about these nostalgic, icy treats >

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Restaurant Dispatch

Pork Slope's Ode to the Best Dive Bars

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Corner Bistro

Corner Bistro burger / © A. Naro

Having tackled buzzy Asian fare in Brooklyn with the ultrasuccessful Talde, Dave Massoni, John Bush and Top Chef alum Dale Talde turned their attention to building a neighborhood bar: Pork Slope, which opened over the weekend in Park Slope.

Read more about Pork Slope plus the team's favorite dive bars >

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Drink This Now

Pimm's: Think Outside the Cup

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War of the Roses Cocktail

© David C. Sampson

In 1823, English restaurateur James Pimm developed a tea-toned, spicy and lightly fruity gin-based apéritif called the Pimm's House Cup. Now bottled and known as Pimm’s No. 1 (or simply Pimm's), the formula remains a guarded secret and is still primarily used in an iconic British long drink topped off with sparkling lemonade and garnished with cucumber, fruit and mint. Leave it to Americans to rebel against tradition. Mixologists on this side of the Atlantic are mixing the delicious spirit into a variety of creative and refreshing summer cocktails.

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Drink This Now

Ultimate Negroni Remix

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Negroni Variation

Courtesy of Fiola.

Nearly every reputable bar in America can make a good Negroni. With the appetite-revving qualities of any great apéritif and a good kick of alcohol, the bitter cocktail composed of equal parts gin, vermouth and Campari is an industry favorite that's now inspiring delicious variations. In Washington, DC, chef Fabio Trabocchi’s Tuscan-style trattoria Fiola recently devoted an entire page of its drink list to the Florentine classic.

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Gold Medal Drinking

New York vs. London: A Drinker’s Guide to Bars, Trends and Bad Customers

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New York vs. London Bar Guide

Art: Patricia Sanchez

New York and London both vie for worldwide supremacy when it comes to fantastic bars. But just as the two cities are separated by the Atlantic and a standing disagreement over the definition of the word “chip,” their cocktail cultures are also divided. To examine the differences, F&W spoke to two experts: American cocktail historian David Wondrich and British bartender Simon Ford. Here, a categorical comparison >

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Drink This Now

Where to Find Tangy-Delicious Vinegars and Shrubs

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Som Drinking Vinegar

 

Vinegar doesn't jump to mind as a cocktail mixer, but when the tangy, bracing tonic is macerated with fresh fruit, it becomes a bartender’s favorite. Buzzy chef Andy Ricker loves "drinking vinegars" so much that he makes and markets his own under the label Som >

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Drink This Now

New Salted Cocktails, Margaritas Not Included

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Harkonnen Cocktail

Courtesy of 1022 South

For many, it’s not a margarita unless there’s salt on the rim and no shot of tequila is complete without a lick of it. Bartenders who appreciate the mouthwatering mineral are now using it in a variety of new cocktails that pop with flavor or benefit from a savory element. Read more >

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Drink This Now

Delicious Cocktails Made with Grilled, Caramelized Fruits

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Grilled Pineapple Cocktail

Courtesy of The Ritz Carlton Naples Grill

Cocktails are never far from the grill in summer. But now, bartenders are closing the gap, grilling fruit to incorporate rich, caramelized flavors into their drinks.

Read more >

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What To Drink Next

A Winning Mai Tai (with Tequila)

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Bartender Ricky Gomez

Courtesy of Ricky Gomez

After a full day of cocktail competition judged by star mixologists like Food & Wine contributing editor Jim Meehan, Portland, Oregon, bartender Ricky Gomez triumphed over 20 other skilled competitors in New York this week to win the title of Diageo World Class U.S. Ambassador. Here, Gomez shares what it takes to be a great American bartender and reveals the recipe for his winning drink >

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