Many beers are best fresh, and the freshest beer you're gonna find is the one your local brewery is making. We ask our crew of experts about their favorite breweries that don't require a road trip.
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It's one thing to drink a beer brewed with Cascade hops, but to grab a Cascade cone straight from the bine, rub it between your palms, and breathe in the fresh aromas is something else entirely.
Thanks to a crop of small distillers, the U.S. is now one of the most exciting producers of apple brandy. We tasted our way through an orchard of bottles to find a few of the best.
Everyone needs a little something to sip on for Labor Day, whether you're on the beach for the day or camped out in the backyard next to the grill. Here are 27 fresh drink recipes to help you bid farewell to summer, plus our beer and wine recommendations.
We can do better than store-bought juices and food dye. Seasonal fruits—and even vegetables—are great additions to a classic daiquiri base. Chilling the booze overnight in the freezer helps keep your blender drink from getting overly diluted.
Cool cucumbers and herbal Green Chartreuse make for a savory, intriguing spin on the frozen daiquiri that's wonderfully refreshing.
Vietnamese cuisine is world-famous, but few visitors to the Southeast Asian country think about what they'll be sipping on the streets of Hanoi or Ho Chi Minh City. That's a mistake: the country's drinks are as delicious and diverse as its cuisine.
The best way to capture the sweet, slightly floral flavor of a cantaloupe for drinks to come is an easy jar-and-wait infusion. After you've strained the mix, it stays bright and fresh in the fridge for months: you'll be thanking me when all that's at the farmers market is a pile of potatoes.
The Mexican street-cart staple of juicy fruit, lime, and chili powder is transformed into a refreshing cocktail (with just a hint of spice).
If you don't like a restaurant's housemade gin & tonic, can you bring your own bottle of Canada Dry?
Kefir is great straight out of the bottle, adding yogurty tang and lots of richness to a smoothie. But freezing it helps you make frosty, incredibly creamy milkshake-like smoothies with fresh fruit—without the diluting affects of water-based ice cubes.
Crisp, tart, and fresh-fruit ripe, this beer cocktail made with berries, Duvel, lemon, and gin has just the right amount of fizz to keep things interesting. On a sticky, sweaty day, it's a pleasure to have a mixologist's cocktail that's easy to make.
This drink, chilled down with a bottle of Duvel, will knock a couple of degrees off a hot day's temperature.
No one knows a city's best drinkeries like its talented bartenders. And that goes double in a city like Las Vegas. It's the glittering casinos and all-night clubs that draw most visitors' drinking dollars. But both on the Strip and off, it's possible to find great bars that don't demand bottle service or crazy table minimums.
In this easy 3-ingredient drink, elderflower liqueur amps up the floral side of bittersweet Suze.
Suze is a French aperitif with a delicately bitter gentian root flavor. Its mild sweetness and hints of citrus and wildflowers make it a wonderful partner for sparkling wine, especially with the addition of a little elderflower liqueur.
Some compare the South American spirit to grappa, because both are distilled from grapes. Others relate it to tequila, as it often has similar herbal, earthy flavors. The truth is, comparisons to other liquors often fall flat because pisco has its own unique personality. We tasted through 25 different piscos, exploring what makes the category so wild and wonderful. Here are our 10 favorites.
Frozen cocktails are on the rise this summer, and Chicago seems to be in the very center of the scene. Perhaps, as Paul McGee suggests, these frozen drinks are a reaction against fussy, expensive cocktails, the kind you need a password to access and a ten-minute wait to sip; perhaps they're just a fun way to cool down on a hot summer day.
I'm on a quest to find the best tequila for a margarita. Do you need to spend big bucks to make a great version of the drink? Are there affordable brands that make good margs? I convened a blind tasting of margaritas made from ten different tequilas to find out.
I think that eating a fresh fig straight from the tree is one of life's singular pleasures, but getting that amazing fig flavor into a beverage is a bit of a challenge. Simply muddling figs into a drink won't really cut it. It may give the drink visual appeal, but won't impart much, if any, flavor. Cooking down figs into a syrup can end up tasting sweet and caramelly, but it won't retain much of the original fig's personality.