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This week marks the 20th anniversary of San Francisco's iconic Ferry Plaza Farmers Market, and we were invited to celebrate with cocktails and bites inspired by the season at last night's outdoor 'Cocktails At The Farmers Market' event. We sipped our way through the offerings, which included cocktails made with spring peas, strawberries, beets, and rhubarb from the bartenders of 15 Romolo, Tradition, Trick Dog, Lolinda, Hard Water, and others. More

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The Margarita, Caipirinha, Cuba Libre: "These Latin drinks have a long history," says Chris Lane, bar manager of the Mission's Lolinda and its new rooftop bar and restaurant, El Techo de Lolinda. El Techo's cocktails are meant for relaxed outdoor drinking, but you'll find that there's a craft-cocktail touch here and there. More

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While citrus season in San Francisco has been a pretty good time, fruits and vegetables are starting to get much more exciting. Last Thursday's farmers' market highlights included ripe apricots (!) and peaches (!!) as well as an assortment of berries. More

Portland, Oregon's Salt & Straw is known for churning up unusual ice cream flavors. We're big fans of their Coffee Bourbon ice cream, though we found last fall's rich and savory foie gras flavor a little challenging. In honor of Father's Day, they're launching a sixpack of beer-inspired ice creams featuring local breweries. More

Though 'burrito' isn't really the keyword you're usually looking for on a dim sum menu, this particular item, the Shredded Duck Burrito ($6.90) is a must-order at Koi Palace. It's essentially a set of two flaky, just slightly-greasy, tender scallion pancakes, rolled around moist, rich slices of duck and spears of cucumber. More

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We could just drink pink from here on out: crisp pale coral wines from Provence, fresh California rosés, magenta-hued bottles from Spain...there's a whole rainbow of pink to keep our thirst quenched for the warm months. But which wines should we look for? Which are the most delicious? We asked 15 sommeliers from around the country for their favorite rosé wines, as well as tips for what to eat alongside a glass (or three.) More

Premixed cocktails are tricky to do right. Citrus flavor often comes out oily and lacks the bright acidity that is needed to cut through sweetness. But this premixed cocktail, poured over ice, has more tartness than I expected, moving it toward balance. The only problem: a weird aftertaste from the artificial sweeteners. More

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If you've read up on mezcal and you really want to get into it, there's a world of cocktails out there for you: savory ones with Scotch, rich ones with ginger, cool variations on classics and original cocktails popping up in bars around the country. Here are 9 recipes we love from top cocktail programs around the country » More

You might have experienced a cheese cart or a chocolate cart, but what about a tableside basket of after-dinner bitter liqueurs? At Maialino in the Gramercy Park Hotel in NYC, bar manager Erik Lombardo recently introduced amari service, including a 16-bottle list and a few digestif bottles offered tableside for post-dinner sipping. We asked Lombardo a bit about the program and his picks for amari novices, plus the weirdest bottles and his personal favorites. More

These 7 dry rosés were made with an eye toward balance and character, and the results are elegant, refreshing, and just darn delicious. They'll make you want to get out an ice bucket and blow off work for the afternoon. (And since they're all pretty low in alcohol, you can pour yourself another glass or two.) More

If you're a Campari junkie, or you've been flirting with Fernet, it's time for your next step. Vergano's Americano is one bottle to seek out. More

Ever try to really challenge a bartender who offers 'bespoke' cocktails? The folks at Zagat recently did just that: they went to Sable in Chicago and ordered up custom cocktails made with energy drinks (not the easiest ingredient to mix with.) Could Sable's fancy bartenders rock the Red Bull? More

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Which wines work well with a plate of juicy carnitas or a carne asada burrito? We asked 17 sommeliers for their advice. More

Start your morning off with a margarita-flavored beer, or a bit of philosophy related to winemaking. Try the Elephant Dung coffee stout at your own risk. More

Though shrubs are super-trendy now, they date back to colonial America; before there was refrigeration, vinegar was a handy tool for preserving fruit. It's pretty rare that we'd eagerly recommend any bottled cocktail mixer, but we recently sampled a line of shrub syrups from Shrub & Co and we're really big fans. More

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Sommeliers and wine directors drink Riesling at picnics and Cab Franc at concerts and Champagne at roofdeck parties. But do they ever switch to something else? Are these wine lovers secretly fans of hoppy IPAs or well-aged whiskies? We asked 14 somms what they love to drink when they're not popping wine corks. Here's what they had to say. More

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There's pretty much nothing wrong with a perfect Pimm's Cup, and we tend to divide the year into Pimm's Cup Season and sad, cold Non-Pimm's Cup Season. But if you have a whole bottle of Pimm's No. 1 and you've drunk a Cup or four already, you might start to wonder what else you can make with it. More

It's hard to keep track of all the amari on the shelves at your local cocktail bar. Where once there was caramel-toned Averna and menthol-bright Fernet, there's now barely room for all the herbal tonics and digestifs. I love tasting them—the luscious, fruity grappa-based Nonino is a frequent after-dinner sipper in my house, and I'll try any cocktail with Cynar. But at a certain point you wonder: do I really need to buy all these bottles? Do they really each offer something different? More

We haven't had a ton of luck with bottled iced teas. We did a taste test awhile back of classic black-tea-and-lemon options (the winner was Honest Tea) and it was surprising how few of the options tasted like the tea you'd brew yourself. Bottled teas often show murkiness, mossy-ness, and bitterness, but none of the tasty sides of tea. So Heart of Tea, a new New York-based company brewing bottled teas with "larger, intact, quality tea leaves" caught our eye. More

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A BYOB restaurant is a beautiful thing; it's also fun to get takeout and be able to open wine from your own collection or favorite wine shop. But if Chinese food is on the menu, which bottles should you pop? Depends on if you're eating Mapo tofu or Peking duck, dan dan noodles, dumplings, or delicate seafood preparations. We asked 14 sommeliers for their wine pairing advice. What's the most delicious wine to pair with Chinese food? Here's what they had to say. More

As long as the sun is out (even if the wind is brisk), I'm game for a cool afternoon caffeine kick. But these days there's an entire menu of possible iced coffee brewing methods...even if you're just making yourself an iced coffee at home. Here's a rundown of a few different options. More

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There's more to morning sparkling wine than the standard peach or OJ mixer. This eye-opening drink from Nopa in San Francisco features herbal Green Chartreuse and fresh lime juice. More

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I couldn't resist buying a pint of the first local strawberries I saw, and though they weren't the luscious jewels of later in the season, they were still pretty darn delicious. I'll be back to buy more than I can eat on my Cheerios, and then I'll be busy mixing up strawberry drinks: smoothies, lemonade, agua fresca, cocktails and punch, filled out with wine or sake or spiked with stronger spirits. Here's a little recipe inspiration: a dozen drinks to celebrate the arrival of spring. More

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The life of a winemaker sounds pretty darn good: walking in the vineyards, working outdoors, tasting the wines from big cellar barrels...but every job has its challenges, and making wine sure ain't easy. You only get one chance a year to get it right—and then you have to make sure you can sell all those bottles! We asked 18 winemakers from around the world about the challenges of the job. Here's what they had to say. More

Just as spring begins to arrive, an unwelcome fever and cold always seems to knock on my door. Whenever that headache/sinus pressure starts to creep up on me, I like to set rules for myself, promising that I'll be spared getting really sick if I drink that whole container of orange juice. I try to push hot liquids like it's my full-time job. So after a day or two of same-old Earl Grey, Lemon Ginger, and Sleepytime, I'm pretty bored with the tea I have on hand. The Parisian tea specialists at Le Palais des Thés recently introduced a new lineup of flavored blends; here's what we thought of them. More