What is the best thing you ever found inside an Easter egg? Chocolate? Jelly beans? Maybe a couple of quarters? None of that compares to what’s inside the icy eggs served at Alexandria, Virginia’s Jackson 20: booze.
It's important to remember that beer, when you come right down to it, only requires four ingredients: Water, a starch, yeast and hops. And if you ask F&W executive wine editor Ray Isle, the coolest of that quartet is the hops.
Drinking the saccharine, syrupy Manischewitz as an adult can be fun in an ironic, nostalgic way, but like most things in life, this Passover tradition is improved with liquor.
There was an upset at the recent World Whiskey Awards: The prize for the best single malt, which is the only one that really matters, did not go to a producer from Scotland or Japan (winners the last 7 years), but to Tasmania.
Restaurants and bars are jumping on the vermouth train—by making their own.
Over Pecorino crisps, collard-greens salad and herb-roasted leg of lamb, one of America's most creative young couples celebrates a fascinating new wine project.
Stephen Yorsz, the bartender and co-owner of NYC’s Leave Rochelle Out of It, will not deny you a pricey cult whiskey—but he will question whether that's what you really want.
This week in F&W’s Mad Genius Tips video series, F&W Test Kitchen genius Justin Chapple revealed how to peel a kiwi using a spoon. Master the technique by practicing on a few kiwis, then reward with one of these 7 kiwi drinks.
In the spring, a young man’s fancy may turn to thoughts of love, but a young sake sommelier’s fancy turns to thoughts of namazake—the fresh, unpasteurized sake also know as draft sake that breweries release in early spring.
Whether it feels like it or not, spring has officially sprung. Put the mulled wine and spiked cider down and pick up one of these six springy drinks.