The standard Irish coffee may have seen a few less-than-desirable iterations over the years, but certainly not at The Dead Rabbit in New York, where it has been rejuvenated as the Benecia Boy cocktail. Brian Quinn gets to the bottom of this latest twist on the jet-fueled whiskey-laden genre.
Napa Valley power couple Steve and Jill Matthiasson are among a group of area vintners who have mobilized to raise funds for wine-industry workers displaced by last month's earthquake. Find out how you can help (and get your hands on a nice bottle of red in the process) right here.
For most of human history, chocolate was served as a beverage — not a candy bar. We're talking about real high-quality cacao in liquid form, mind you, a far cry from the powdery drink mixes or mass-produced syrups of your childhood. Megan Giller rediscovers this traditional method of ingesting the sweet stuff and tells you where to get yours.
It's one of the most discerning drinking towns in the country, which would make opening a bar in Austin, Texas a fairly harrowing experience. Not for Michael and Jessica Sanders, the husband-wife team behind the two-and-a-half-year-old drink.well, a cocktail bar and restaurant where pretention gets checked at the door (probably guns too, this being Texas). The Sanders' altruistic approach to cocktail-making has made drink.well an instant classic, and as you can see in our interview with Jessica, their philosophy on everything from what is a craft cocktail to how to mix a drink is as refreshing as an ice-cold margarita on a hot Austin night.
"Yeast Wrangler" Rachel Simpson at Durham, NC's Fullsteam Brewery took local brewing to the next level by cultivating yeast from flowers at Duke University's Duke Gardens. Fullsteam uses 100% local ingredients in their beer and is widely consumed by discerning Blue Devils who turn their noses up at traditional pong beers. Check out the making of Rachel's Wild Yeast Belgian Pale Ale — you'll never look at local beer the same way.
The case for drinking iced coffee til a first frost
Sep 8, 2014 10:00 am
Iced coffee had quite a summer in 2014. In fact, I'd venture to say that this is the year that the non-hot variety of every sane person's morning beverage earned its place at the coffee counter. Which makes it all the more difficult to leave behind my iced coffee habit as the summer turns to fall.
Strawberry season may be long over, but we’re nowhere near the end of gin season and the time to enjoy bright, citrusy drinks. Sure to go over well with any lover of gin, what makes this drink stand out is its use of a floral sweetener typically reserved for tiki cocktails, the almond-based syrup, orgeat.
Football beer, Zwanze Day, hop harvest, Oktoberfest
Sep 5, 2014 1:00 pm
Autumn is one of the best seasons for beer — we toss away (after finishing) our sessioners, bikini beers and shandies and bust out the bottles we've been aging since the weather got warm. We're talking Imperials, coffee beers, stouts, Oktoberfest brews, hearty ciders and freshly hopped IPAs. Peruse 7 of our favorite fall weekend drinking assignments below and pick your favorite(s).