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Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Drinks

Fresh Banana Juice, 1989 Burgundy and "Jin"

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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FAT READS

Why Everyone Wants To Be a Farmer (Except Maybe Actual Farmers)

Pretend you've spent the weekend reading with this cheat sheet to the most thought-provoking articles on the Web—from a look at the Modern Farmer phenomenon to the geeky science of mixology.

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F&W Drinks

F&W Editors Explore Their Coffee Obsession

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Drink This Now

6 Scotch Cocktails for Halloween

Here, six smoky cocktails that are perfect for a spooky party.

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Drink This Now

3 Pitch Black Cocktails Made with Charcoal

If you want a black-hued cocktail, the go-to colorant is squid ink. That’s fine if you’re okay with a briny cocktail. But if you want a black-as-night gimlet, you don’t want the flavor of the ocean to take over your limey drink. Enter charcoal.

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Book Report

How to Bartend Like You're From Brooklyn

A new book focuses on the Brooklyn's penchant for artisanal drinking: Brooklyn Spirits: Craft Cocktails and Stories from the World’s Hippest Borough.

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ChefSteps

Fall Drink for Gastronauts: The High-Tech Apple Gimlet

The classic gimlet is a cocktail made of gin and Rose’s Lime Juice and nothing else.

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Drink This Now

4 Essential Fall Cocktails from Death & Co.’s David Kaplan

Death & Co. founder Dave Kaplan shares his four favorite fall cocktails. 

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Drink This Now

4 Gin Fizz Upgrades

Spritzy and refreshing, a gin fizz is simply made with gin, lemon juice, sugar and soda water. And while the original, sweet-tart cocktail is delicious, it can be tweaked and tinkered with to fit your tastes. Here, four ways to reinvent the gin fizz.

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Drink This Now

4 Clever Ways to Dirty Up a Martini

No one knows for sure who first spilled a splash of olive brine into a martini, sipped and said, “Yum.” But that person would be pleased to see that their legacy continues to this day, thanks to bartenders who are improving on the dirty martini.

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