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Mouthing Off

By the Editors of Food & Wine Magazine

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The Usual

Fernet and Coke is the New Rum and Coke

After traveling to Buenos Aires to research dishes for his new Washington, DC restaurant, Rural Society, chef Jose Garces found a few new favorite post-shift cocktails including the Fernet Branca con Coca (Fernet Branca and Coke). 

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The Usual

Two St. Louis Beers to Drink Today

Chef Kevin Nashan of St. Louis’s Sidney Street Café is a huge supporter of the local brewery scene. “We have a ton of microbreweries that do some dynamite, kickass stuff,” he says. 

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The Usual

A Missouri Wine Worth Seeking Out

Chef Jonathan Justus, of Justus Drugstore in Smithville, Missouri, is a local wine booster. 

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The Usual

The Easiest Fall Cocktail Ever

Chef Tory Miller, of L’Etoile in Madison, Wisconsin, has come up with the ultimate fall cocktail. 

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The Usual

An Honest Pale Ale

F&W Best New Chef 2014 Joe Ogrodnek of Brooklyn’s Battersby and Dover thinks that American beer makers are going overboard with flavor intensity but there's one beer that's doing it right. 

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The Usual

The Best Cherry for a Manhattan

The most integral part of Matt Jennings’s Manhattan is the garnish.

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The Usual

The Perfect Breakfast Wine

This bright and slightly fizzy wine is a favorite of chef Zak Pelaccio. 

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The Usual

The Rebirth of Cincinnati’s Beer Scene

When you think of the country’s brewing epicenters you probably don't think of Cincinnati. But chef Daniel Wright makes a strong case for why we should all look to that city for great craft brews.

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The Usual

Why Vinho Verde is the Best Summer Party Wine

“I’m a simple dude,” says St. Louis chef Kevin Nashan.

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The Usual

6 Drinks to Make with Eau-de-Vie (A.K.A. Napa Valley Moonshine)

Here are six easy-drinking cocktails to make with eau-de-vie.

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