Mouthing Off

House Fermented Shandy Courtesy of Son of a Gun

One of the simplest summer cocktails, the shandy is a refreshing blend of beer and lemonade—or citrus soda or ginger ale depending on where you're ordering one. But since "simple" isn't American bartenders' M.O., shandy upgrades are popping up around the country that use seasonal syrups, spices, hard liquor and, in the case of Son of a Gun in Los Angeles, re-fermentation. MORE »

Donna's Strawberry Sky © Craig Cavallo / Serious Eats

Bartenders who love in-season strawberries for their bright, floral flavor and gorgeous color, are now debuting complex spring cocktails with contrasting ingredients like chilies, egg whites and vinegar. At Donna in Brooklyn’s Williamsburg, bar manager Jeremy Oertel pairs the springy fruit with tequila and serrano peppers in the Strawberry Sky. MORE >

Horchata Milk Shake © Con Poulos

Horchata, the delicious Mexican drink of cinnamon-flecked rice milk is getting an adult makeover from bartenders across the country, making it the ideal cocktail for this Cinco de Mayo. MORE >

Heart of Gold © Robert Gunn

Indian spices like saffron and cardamom are now pantry staples for many cooks, but bartenders are also finding uses for the aromatic seasonings in deliciously complex cocktails. MORE >

The Torpedo © Emily Hsu

We use oils in just about every aspect of our lives: cooking, cleaning, car maintenance. Now bartenders are using oils—sparingly—in cocktails, for their intense aromas and flavors. MORE >

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!

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

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
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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

Dixie Cocktail Courtesy of Hard Water

Mention crème de cacao or crème de menthe to anyone who drank through the 80s and they will cringe as if they had just been offered a pair of parachute pants. Though associated with saccharine, often artificially colored cordials, true crèmes can be elegant, velvety digestifs or superb cocktail modifiers. Today, artisan producers are restoring crèmes to their respectable form, much to the delight of bartenders who use the vibrantly flavored, sweet liqueurs in revivals of long-lost cocktails and terrific new drinks. MORE >

Cilantro Martini © Lauren Feighery

Across the country, bartenders are moving away from heavy, earthy cocktails and replacing them with bright and bracing drinks made with fresh herbs. At Austin’s Drink.Well, co-owner Jessica Sanders and her bar staff created three tinctures (rosemary, cilantro and basil) to star in off-the-menu herbal gin martinis. Each tincture—made with quality vodka infused in a jar packed with herbs—complements a specific gin and vermouth. MORE >

Fire & Smoke © Aaron Cook | AACK Studio

You love them for shade, for climbing, and if you're a squirrel, for their cozy hollows, but trees also have a lot to offer when it comes to cocktails. The roots and bark imbue tinctures with a woody sweetness, the sap lends itself to an aromatic syrup, the leaves infuse spirits with freshness and the buds can be made into a concentrated tree-essence. MORE >

Mr. Brownstone © Carissa O'Connor

Approachable Irish whiskey is often served straight, but the smooth, lightly spicy spirit is also delicious in cocktails. “It tastes like butterscotch and toffee,” says Erick Castro, bartender at San Diego's new soda shop-style bar Polite Provisions. “I have a lot of friends who aren’t cocktail drinkers, but they’ll take a shot of Jameson without hesitation.” Castro loves to mix it in cocktails like Mr. Brownstone, a fizzy drink that combines Jameson, housemade cinnamon syrup and Angostura bitters and is charged overnight with CO2 then served on draft. The result is a lightly boozy, caramel-tinged cocktail served on the rocks with a star anise garnish. Here, more cocktails that highlight easy-drinking Irish whiskey.»