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Mouthing Off

By the Editors of Food & Wine Magazine

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Gold Medal Drinking

New York vs. London: A Drinker’s Guide to Bars, Trends and Bad Customers

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New York vs. London Bar Guide

Art: Patricia Sanchez

New York and London both vie for worldwide supremacy when it comes to fantastic bars. But just as the two cities are separated by the Atlantic and a standing disagreement over the definition of the word “chip,” their cocktail cultures are also divided. To examine the differences, F&W spoke to two experts: American cocktail historian David Wondrich and British bartender Simon Ford. Here, a categorical comparison >

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Drink This Now

Where to Find Tangy-Delicious Vinegars and Shrubs

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Som Drinking Vinegar

 

Vinegar doesn't jump to mind as a cocktail mixer, but when the tangy, bracing tonic is macerated with fresh fruit, it becomes a bartender’s favorite. Buzzy chef Andy Ricker loves "drinking vinegars" so much that he makes and markets his own under the label Som >

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Drink This Now

New Salted Cocktails, Margaritas Not Included

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Harkonnen Cocktail

Courtesy of 1022 South

For many, it’s not a margarita unless there’s salt on the rim and no shot of tequila is complete without a lick of it. Bartenders who appreciate the mouthwatering mineral are now using it in a variety of new cocktails that pop with flavor or benefit from a savory element. Read more >

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Drink This Now

Delicious Cocktails Made with Grilled, Caramelized Fruits

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Grilled Pineapple Cocktail

Courtesy of The Ritz Carlton Naples Grill

Cocktails are never far from the grill in summer. But now, bartenders are closing the gap, grilling fruit to incorporate rich, caramelized flavors into their drinks.

Read more >

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Editor Picks

Best July 4th Drinks

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Aperol Spritz

Courtesy of Aperol

 

America’s favorite day for grilling and fireworks is also one of F&W editors’ favorite days for drinking. Icy mint juleps and citrusy Txakoli wine are on their list of what to drink for the Fourth >

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What To Drink Next

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.

 
 Related: What to Drink Next

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Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.