Mouthing Off

By the Editors of Food & Wine Magazine

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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

How does a chef go from cooking with Suzanne Goin to bottling new-wave wine spritzers? For Josh Rosenstein, it began with sangria.

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Drink This Now

Here, 7 minty non-juleps to drink at your Kentucky Derby celebration.

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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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Drink This Now

For the most part, vermouth is the territory of the Italians who invented it and the modern Americans who reinvented it—with one French exception: the ever-present Dolin. But as of this week, there are three great new French additions to the ever-growing market of craft vermouths.

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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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Expert Guide

A spicy root long featured in Indian and Thai curries, turmeric started trending in the healthy beverage aisle thanks to its high levels of antioxidants and anti-inflammatory properties.

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Drink This Now

After a long day of mad-scientist-level mixology at Cambridge’s Café ArtScience, bar manager and partner Todd Maul wants a gin Martini. It may not require any lab equipment (rotovaps and centrifuges get heavy use at this bar), but Maul's recipe for this classic is extremely precise. Here, his guide to stirring up (certainly not shaking) the perfect Martini.

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