Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

New York City mixologist and cocktail book author Greg Seider makes most of his bitters, syrups and infusions from scratch. Here, three easy recipes for cocktail ingredients that you can bottle up as gifts for the cocktail lovers in your life.

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Drink This Now

Any gin enthusiast should have a firm grasp on the classics, and it doesn’t cost much to educate yourself on the distinguished English gins that bartenders have revered for decades. 

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Cocktail History

To celebrate Negroni Week, here’s a quick look at the classic Campari drink’s journey from a café in Florence to every bar in the US.

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Drink This Now
FoodandWine
American Gin

© Antonis Achilleos

Tasting 30 or 40 wines in the course of an afternoon is no big deal for me anymore, but when faced with tasting 50 gins (for “An American Gin Renaissance” in the November issue), I had to take my time. I found that at most, I could taste about six different gins in one sitting—the alcohol was too strong, the juniper too palate-walloping. Read more >

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Drink This Now
FoodandWine
Prime Meats

Prime Meats © Simon Watson

Like many people, I used to think that a gin and tonic was one of the world’s most simple and refreshing drinks, consisting of two ingredients: gin…and tonic. OK, maybe a third ingredient, too: a lime wedge. Although there’s certainly a beauty in such simplicity, I have recently learned that I was being way too closed-minded about one of my favorite drinks. In fact, by making this beverage infinitely more complicated, it can attain supreme excellence. Read more >

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