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.
Jefferson’s Chef’s Collaboration Whiskey: F&W staff tasted a new bourbon and rye blend made by Jefferson’s Bourbon and former Top Chef contestant Edward Lee. While the duo blended the spirit to be food-friendly, it was also excellent on its own and in a barrel-aged Manhattan.
Fernet & Carpano: Test Kitchen associate editor Justin Chapple stopped by The Heron in Narrowsburg, NY and ordered a Prizefighter cocktail created by chef Paul Nanni. It's made with Fernet Branca, Carpano Antica, lemon juice and fresh mint.