Fall calls for bitter, and at its most drinkable: shaken into a sour. Here, five shaken drinks driven by bitter liqueurs, from a Pisco Sour with an amaro base to another that mixes tequila and Contratto.
Long associated with anonymous, notoriously cheap pours, the term “house wine” has a history of bad connotations. But that’s changing. Carson Demmond on the collaborations that have led to a new wave of house wines.
Welcome to “I’d Tap That,” in which Aaron Goldfarb and a panel of tasters pit “whales” against “shelf turds” in an effort to understand everything from Imperial IPA to Saison. This round: wine barrel-aged beers.
One small producer in Austria is building a family tree out of its wines, assigning each a name, a portrait and a lineage—and striving to change how we think about a wine’s identity in the process. Megan Krigbaum on the Gut Oggau family of wines.
Meet the Crusta, a fussy mid-19th-century drink that few people have heard of, let alone drunk—and one that is seeing something of a revival today. Lizzie Munro explains the obscure sugar-encrusted cocktail.
Funky, tannic and acidic, traditional Spanish cider has seen a slow but notable evolution at home and here in the U.S., where a growing crop of American producers are making cider in the Spanish style. Megan Krigbaum on the history and culture of these ciders, plus six bottles to look for.
What is it about the Last Word—that equal-parts cocktail driven by gin and green Chartreuse—that has spawned such adoration from bartenders? Kara Newman on the pre-Prohibition-era drink’s revival, and the countless riffs it’s inspired.
What does the bar by which we judge all other bars look like today? In “Deep Dive,” we send writers back to their college haunts to find out what treasures they still hold. Up now: Brett Williams on the Cove in Gambier, Ohio.
The creamy “milkshake” ale, made with the addition of lactose sugars, is one of the newest styles to make waves in the beer world. Aaron Goldfarb on the evolution of these beers and how the style spread worldwide.
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(v.) A beer-making technique in which hops are added to a beer after it has been cooked and fermentation has begun. In most beer recipes, hops are added during the boil (when beer is cooked) so that hop resins—which provide the bitter flavor—will have a chance to become soluble and flavor the beer. The boiling […]More A-Z →