In Mexico City, the Michelada Is Democracy at Work
Pared down to its beer-lime-salt core or doctored up with gin and parmesan cheese, the CDMX classic is a reflection of the city itself.
- story: Alonso Ruvalcaba
- photos: Felipe Luna
But Seriously, What Is a Michelada?
The Michelada has gone baroque, causing an identity crisis for what was once just a dressed can of beer.
- story: Tina Vasquez
- photo: Lizzie Munro
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Lysette
In a nod to the aperitif’s origins, the components of the Lysette are all French—from the gentle bitterness of Salers to the fizzy smack of Kronenbourg.
- story: Frances Yackel
- photo: Lizzie Munro
How Well Do You Actually Know the Shandy?
Among the simplest formulas in the catalogue of beer cocktails, the two-ingredient shandy has persisted as a effortless favorite for centuries. Here, get to know the shandy in three classic…
- story: Punch Staff
- photo: Daniel Krieger
A Quick Guide to Mixing Cocktails With Beer
Though beer has long been used in drink-making, the incredible variety of beer styles now available to bartenders has made for a swiftly evolving canon of wholly original drinks. Nathan…
- story: Nathan Mattise
- photo: Lizzie Munro
How the Beertini Became a Midwestern Staple
The Beertini—a simple combination of crappy beer and green olives, often with a hit of brine—is a staple in bars across the Midwest. Sarah Baird on the ubiquity on this…
- story: Sarah Baird
- photo: Lizzie Munro
Cold in the Shadows
An ode to Northern California, the Cold in the Shadows hints at San Francisco’s chilly umbra, even in the warmest of months.
