Mouthing Off

By the Editors of Food & Wine Magazine

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Here, three great bottled craft shandies to try this summer.

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At their restaurant Preserve in Annapolis, Maryland, Jeremy and Michelle Hoffman work to include something pickled, preserved or fermented in as many items on the menu as possible.

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Sorry, sangria. We have a new favorite fruity daytime drink.

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Stephanie Izard and Gary Valentine call out a few of their favorite breweries in the Midwest.

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Traditionally, Mother’s Day brunch is a time for fruity, sparkling cocktails. But not all moms are mimosa moms.

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Yes, you can finally get buzzed off an avocado. While the creamy, obsession-inspiring fruits are fantastic piled on toast or mashed into guacamole, they’re also incredible in cocktails. Here, three brilliant avocado cocktails from restaurants across the country.

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

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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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