Make an Old Party Trick New Again
The age-old, maximalist combination of aged port and blue cheese isn't new, but there's a reason it never went away. Here's how to make it your party trick this year.
- story: Jordan Michelman
- photo: Jarett Sitter
Antrim Cocktail
Seeking a more consistent mouthfeel and flavor, Selma Slabiak introduced orange bitters, gomme syrup and a lemon twist to the Antrim Cocktail.
- story: Frances Yackel
- photo: Lizzie Munro
Bringing It Back Bar: How to Use White Port
In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: white port.
- story: Meredith Bethune
- photo: Vineyard Brands
Daily News: Cava’s New Classification, Johnnie Walker’s In-House Chemist
Your daily dose of news and happenings from around the drink-o-sphere: - The inventors of powdered craft beer see potential for their product to become a culinary ingredient as well as a…
- story: Chloe Frechette
American Beauty
In The Stork Club Bar Book, Lucius Beebe recommends drinking this little fruity, minty cocktail at noon, to “abate the grief of a stormy morning.”
- story: Joanna Harkins
- photo: Eric Medsker
An Uncertain Future for the World’s Most Iconic Sweet Wines
As global wine tastes continue to shift towards brighter and drier, what is to become of the storied regions defined throughout history by sweeter, heavier wines? Zachary Sussman explores how…
- story: Zachary Sussman
- photo: Davide Gabino
Suppressor #4
Calvert opts for a triple-threat of Cocchi Americano, cognac and vermouth, rounded out by pineau des charentes in his Suppressor #4.
- story: Liz Lucking
- photo: DANIEL KRIEGER
Symington to Release $7,680 Victorian-Era Port Bottling
Symington Family Estates is releasing a £4,510 ($7,680) bottle of tawny port wine, according to The Telegraph. Although the bottle comes in a beautiful leather box and a decanter with Scottish…
- story: Daniel Yeom
Easy Street
Chad Larson of Denver’s William’s and Graham, mixes Byrrh with gin, lemon, port and muddled berries for a summer-ready riff on the cobbler.
- story: Chloe Frechette
- photo: Lizzie Munro
The Fox, the Hound & a Bottle of Port
The ritual of toasting with port before a fox hunt dates back to the 17th century and remains an integral part of the modern-day sport. Lora Smith joins a hunt…
- story: Lora Smith
- photos: Beall + Thomas
