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Mouthing Off

By the Editors of Food & Wine Magazine

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Extra Credit

5 Bars Where You Can Drink and Learn

If you want to brush up on your mixology, don’t take one of those bartending courses you see advertised on telephone poles or signs in the subway. Opt for a class at one of these incredible craft bars.

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Drink This Now

5 Boozy Ways to Get Your Matcha Fix

Here, five ways bartenders are shaking, stirring and infusing matcha into incredible drinks.

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Drink This Now

7 Brilliant Forgotten American Cocktails to Drink Right Now

Like a soap opera character slowly recovering from amnesia, we’re slowly but surely remembering the drinks of our past. 

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Drink This Now

3 Ways Bartenders Are Making Hurricanes You'd Actually Want to Drink

 Here, three ways bartenders are reinventing the cocktail and making hurricanes you’d actually want to drink.

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Drink This Now

Beets Are Aphrodisiacs, and Here's Where to Have Them in Cocktails

By the Yard cocktail at Upholstery Store in NYC.

You won't win any points for going on a juice date this Valentine's Day, but luckily bartenders are also incorporating infusions into earthy and beautifully colored cocktails.

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Valentine's Day

7 Red Cocktails for Valentine's Day, Including the Ultimate Aphrodisiac Margarita

Aphrodisiac Margarita

Sultry red cocktails are essential for Valentine’s Day. Here, 7 red drinks with flavors that range from tangy to smoky. 

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Drink This Now

6 Umami-Packed Cocktails

Adventurous, risk-taking bartenders are starting to infuse their cocktails with savory deliciousness. Here, six umami cocktails from bars across the country.

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F&W Drinks

F&W Editors Fight the Cold with Matcha, Fernet Branca and Stylish Polka Dot Cocktails

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

3 Classy Jell-O Shots for Your Super Bowl Party

Admit it, you miss Jell-O shots.

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F&W Drinks

Cortados, Kiwi Cocktails and Fiery Green Juice

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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