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Mouthing Off

By the Editors of Food & Wine Magazine

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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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What to Drink Next

The Wild West of Gin Production

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Gin Cocktails

Courtesy of The Optimist

With new styles of gin hitting the market, drinkers can no longer be separated into those who like it and those who don't. Defined simply as alcohol flavored with juniper and other botanicals, gin now comes from producers ranging from the makers of peaty Islay Scotch to American artisans with a taste for bracing overproof liquors. San Francisco's new Brasserie S&P boasts a list of 34 different gins >

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What to Drink Next

Bartenders Discover Weed Cocktails

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Brian Means

Courtesy of Fifth Floor

In a garden, weeds are the enemy–pesky, plant-choking invaders that are anything but wanted. Yes, that kind of weed. Beloved by enterprising cooks, these bitter greens can also add depth and herbaceous notes to spring cocktails. At Fifth Floor, Brian Means uses stinging nettles to make syrup for his floral 9 Herb Charm >

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Bars

Louisville, KY Crawl

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Holy Grale, Louisville, KY

© Jessica Fey Photography

In the last year, the bourbon-loving city has become a destination for ingenious cocktails and great beer.

Holy Grale (photo)
Beer taps and bar stools have replaced the pews at this former Unitarian church. Its 26 taps pour US brews from Three Floyds and Green Flash, as well as obscure Belgian beers. holygralelouisville.com.

Rye
Owner Michael Trager-Kusman and chef William Tyler Morris met at NYC’s The Breslin. At Rye, they serve drinks like the Vecchio (vodka, amaro, rosemary syrup) and an Italian menu. ryeonmarket.com.

Meat
Upstairs from the Blind Pig gastropub, Meat features drinks from guest mixologists, including local star Larry Rice of the whiskey bar The Silver Dollar. His Butchertown Sour combines gin, house-made Falernum, mole and lemon bitters. meatlouisville.com.

Bars

Mixologists on the Move

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Five US bar openings star some of the world’s top drink innovators.

Ryan Magarian

© John Valls

 

Ryan Magarian
He’s a co-creator of Aviation Gin; now he’s making drinks at Portland, OR’s pizza-cocktail bar, Oven and Shaker. ovenandshaker.com.

 
 

Misty Kalkofen

© Maureen Ford Photography

 

Misty Kalkofen
Strong, stirred drinks (all $10) are Kalkofen’s specialty at Brick & Mortar in Cambridge, MA. brickandmortarbar.com.

 
 

Romée de Goriainoff

© Experimental Cocktail Club

 

Romée de Goriainoff
The Parisian mixologist has opened a new outpost of his Experimental Cocktail Club in Manhattan. experimentalcocktailclubny.com.

 
 

Jamie Boudreau

© Andrew Fawcett

 

Jamie Boudreau
The journeyman Seattle bartender finally has his own place, Canon, which specializes in whiskey drinks. canonseattle.com.

 
 

Jackson Cannon

© Melissa Ostrow

 

Jackson Cannon
Long at Boston’s Eastern Standard, Cannon’s new lounge, The Hawthorne, is just next door. thehawthornebar.com.

 
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Editor Picks: What to Drink on Memorial Day

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Mojito

© Wendell T. Webber / Mojito

Chilled rosés, crisp pilsners and refreshing cocktails are among F&W editors' top picks for outdoor parties over the long weekend >

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Vermouth's Moment

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Vermouth

Vermouth

Sweet or dry, vermouth is considered more than a secondary element in classic drinks like a martini or Manhattan, but the aromatic, fortified wine is now being featured more prominently in American cocktails. At NoMad, Leo Robitschek has created a cocktail where vermouth is the star >

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Grown-Up Grenadine

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Clio

Courtesy of Clio

For many, “grenadine” conjures memories of fluorescent and syrupy sweet Shirley Temples or the saccharin flavors of a Tequila Sunrise, but bartenders are now righting the syrup’s reputation by making their own, nuanced grenadines in-house. Clio's Todd Maul uses his homemade grenadine both for flavor and aesthetic >

 

 

 

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What To Drink Next

Phil Ward's Perfect Margaritas

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Mayahuel

Courtesy of Mayahuel

Phil Ward, co-owner of New York City’s tequila and mezcal den, Mayahuel, has strong opinions about the margarita: “It has sold a lot of really bad tequila, but it’s a relevant drink—up there with the classics.” While some of our favorite bars take liberties with their recipes, Ward is a purist. Here are his three rules for making an exceptional margarita >

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bars

Real Tinctures

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Cure

Courtesy of Cure

Alcohol-based extracts and solutions used as curatives in holistic medicine, tinctures have been popping up on bar menus as a way to add unique flavors to cocktails—like bitters but focused on one ingredient as opposed to an herbal blend.

Cure bartender James Ives explains tinctures, plus where to go to try them >

 

 

 

 

 

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