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Mouthing Off

By the Editors of Food & Wine Magazine

Drink This Now

Spring Tease: Fennel Cocktails

Fennel Cocktails: The Archduke

The Archduke © Brent Herrig

Lightly sweet and fresh, fennel is the perfect bridge from winter to spring. Like a lot of chefs, many cocktail experts are fans of both fennel bulbs and the plant’s herbaceous fronds. At New York City’s The Third Man—Edi & The Wolf’s little, boozier sister—Austrian chef-partner Edi Frauneder uses fresh baby fennel juice in the Archduke. Frauneder first dehydrates fennel fronds with a quick blast of liquid nitrogen, then adds ice, Laird’s Apple Brandy, bittersweet Cynar, fresh fennel juice made from the delicate bulb and Peychaud’s bitters. He stirs the anise-scented cocktail, then strains it into a rocks glass with one large, hand-cut ice cube and garnishes it with a fresh fennel frond. Here, more fennel drinks that offer a taste of spring. »

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Drink This Now

Sake Cocktails: No Lychees Allowed

Smallwares: The Sake

The Sake © Jannie Huang of Little Green Pickle

Sake has long been associated with dubious karaoke-bar offerings (sugary-sweet lycheetinis, Sapporo sake bombs), but the fermented rice drink has a lot more to give the mixology world. Pioneering bartenders are using high-quality sake to create superb new cocktails that showcase its range of flavors, from light and dry to full-bodied and mildly sweet. MORE >

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Drink This Now

Pink Gin: Strong Enough for a Spy, Pretty Enough for a Lady

Pink Gin: Marrow 75

Marrow 75 Courtesy of The Marrow

Pink Gin—a term for gin mixed with Angostura bitters—was incredibly popular in England starting in the 19th century when the British navy used the concoction to combat seasickness. It was so ubiquitous that James Bond drinks one in Sir Ian Fleming's, The Man with the Golden Gun. His order: Beefeater with "plenty of bitters." The combination is now catching on in the U.S., where American bartenders are using bottled pink gin in Valentine's Day-perfect cocktails. MORE »

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Drink This Now

Historical and Heretical Sazeracs

Sazerac Interpreted

Sazerac Interpreted Courtesy of Restaurant R'Evolution

With Mardi Gras approaching on February 12, cocktail obsessives can honor the holiday by trying a new variation on New Orleans’s famous Sazerac. The basic recipe features rye whiskey, Peychaud’s bitters and sugar, stirred and strained into a cold (but ice-free) rocks glass rinsed with absinthe. At French Quarter newcomer Restaurant R’evolution, wine and spirits director Molly Wismeier makes a Sazerac with brandy. MORE »

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Editor Picks

Best Super Bowl Drinks, or How to Hide in the Kitchen Eating Nachos and Lighting Fruit on Fire to Avoid Football

Super Bowl Cocktail: Cradle of Life

Cradle of Life © Tina Rupp

Food & Wine editors aren’t necessarily sports experts, as you will see admitted below. So if you’re wondering whether to bet on Baltimore or San Francisco for the Super Bowl on Sunday, don’t ask us. But for an answer to that burning question regarding what to pair with loaded nachos, we’ve got you covered. Here, editors’ game-day-perfect cocktails, wines and beers for serious football food fans. MORE »

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Drink This Now

Toasty Drinks for Winter Weather: Hot Toddies, Irish Coffee and Warm Punch

Hot Drinks: The Dead Rabbit

The Dead Rabby © Andrew Kist

New Yorkers looking for an antidote to the recent blast of frigid weather can take refuge at a new cocktail spot opening next week called the Dead Rabbit, which will offer several warming winter drinks. Located in an early-19th-century townhouse, the new venue is actually two bars in one: a cozy pub, which aims to have the largest Irish whiskey menu in the city, and an upstairs cocktail lounge. Downstairs, co-owners Sean Muldoon and Jack McGarry will serve a classic hot toddy and Dale DeGroff’s Irish coffee recipe. But upstairs, among the 72 cocktails divided into 12 chapters, Muldoon and McGarry will employ very modern technology to prepare historically influenced drinks. MORE >

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Drink This Now

The Hottest New Chile Cocktails

Mucho Humo

Courtesy of Florida Cookery at The James Royal Palm

From mild anchos to seriously hot Scotch bonnets, chile peppers add nuanced flavors and, at times, lip-numbing sensations to cocktails. MORE >

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Drink This Now

The Rise of Lighter Cocktails

OAK at fourteenth's Trail Ridge Road

Trail Ridge Road © Phoebe Trotta.

While boozy, brown drinks still rule in pre-Prohibition-style bars, bartenders who take inspiration from Europe are now popularizing aperitif-like cocktails that are flavorful and low in alcohol. In F&W's series of cocktail predictions for 2013, Bryan Dayton, owner of OAK at fourteenth in Boulder, Colorado, championed low alcohol drinks as the future of mixology. "European cultures have always promoted light aperitifs," Dayton says. "Whether it's cider in Normandy or Aperol spritzes in Italy." MORE »

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Drink This Now

The Newest Holiday Punches

New Holiday Punches: Passed Bright Milk Punch

Passed Bright Milk Punch © Nathan Rawlinson.

Long before there were martinis and daiquiris, Manhattans and mai tais, there was punch. Punch dates to the early 17th century, when it was imported to England by officers of the East India Company, according to writer John Ayto, who just published a new edition of The Diner’s Dictionary: Word Origins of Food & Drink.

Made in batches and perfect for holiday entertaining, punches are especially popular this time of year among bartenders looking to put their own spins on festive cocktails. Brooklyn’s buzzed-about Scandinavian restaurant Aska—from chef Fredrik Berselius (Aquavit, Per Se) and partner Eamon Rockey, formerly of Atera—is now serving three innovative punches. “Punch is about community and about enjoying something together,” says Rockey. MORE »

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Drink This Now

Innovative Alpine Mai Tais, Chestnut Old-Fashioneds and More Holiday Cocktails

Innovative Holiday Cocktails: The Alpine Mai Tai

The Alpine Mai Tai Courtesy of The Beehive

Often sugary or creamy, holiday drinks frequently taste more like liquid dessert than balanced cocktails. “The temptation is to do peppermint this and gingerbread that,” says Nate Hayden, bartender at The Beehive, a jazz club, bar and restaurant in Boston’s South End. “But we wanted to create something fun and slightly sweet, but also with real complexity to it as well.” Inspired by the nostalgic scent of pine trees, Hayden came up with the Alpine Mai Tai.

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