Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

Eating a perfectly ripe apricot is one of life’s great pleasures, but you can upgrade the experience with booze.

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Make This Now

Lavender can lend a beautiful fragrant complexity to all kinds of drinks. Here, five to try.

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F&W Drinks

The South is home to plenty of cocktail talent, but Atlanta is about to up the ante with the arrival of top mixologist Shingo Gokan. 

 

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Drink This Now

This Saturday is Derby Day. Whether you care who comes in win, place or show or don’t even know what win, place or show means, it's a good bet that you'll be drinking a mint julep.

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Drink This Now

No one would ever call the 1970s and '80s a golden age for cocktails; in fact, it’s a time that many bartenders would like to forget. But Dan Sabo, the beverage manager at the Ace Hotel in Downtown Los Angeles, looked to this era for inspiration when he created the new drink menu at the Mezzanine at L.A. Chapter.

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Drink This Now

A ripe and juicy mango is delicious simply sliced up—but it’s even better in a cocktail. Here, eight amazing drinks to make with fresh mangoes. (Pro tip: Watch this week’s episode of Mad Genius Tips to learn how to peel a mango using a glass.)

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Drink This Now

Crisp, sweet asparagus is practically the official vegetable of spring. We've been known to eat it at breakfast, lunch and dinner, and now a San Francisco bartender has figured out how to drink it at cocktail hour.

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Expert Guide to Drinking

In our upcoming book, Food & Wine Cocktails 2015 (on sale April 24), we feature phenomenal recipes from 25 of the country’s top rising-star mixologists. Here, they reveal their favorite guilty pleasure drinks.

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Drink This Now

Every Derby Day (which is May 2 this year), a great many people who love bourbon, horse racing or both come together to drink icy, sweet and boozy mint juleps. And for the last 10 years, some Derby fans have taken the opportunity to make a substantial donation to charity by buying the $1,000 Mint Julep Cup.

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Drink This Now

We’re calling it. The next big spirit you’ll be seeing on cocktail menus is pisco.

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