Mouthing Off

By the Editors of Food & Wine Magazine

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Spicy Margarita

© Christina Holmes

It’s an essential tenet of mixology: Great drinks start with quality spirits. But when the liquor on hand would be more appropriate at a frat party than a cocktail bar, don’t give up. “Throw some fruit in there and kick-start an infusion,” suggests Brandon Lockman, a bartender at the Red Star Tavern, in Portland, Oregon.

Here, Lockman shares ideas for fantastic infusions for every spirit, plus the perfect summer cocktails to make with them. MORE >

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