Print

HOMEIN THE MAGAZINEBACK ISSUES | JANUARY/FEBRUARY 2010


spacer
im23_cover_310x400 spacer

No. 23: January/February 2010


FEATURES

Liquid Gold

Serious rums are made to be savored.

RECIPE: Cuba Libre y Natural

RECIPE: The Hemingway Daiquiri

RECIPE: Queen's Park Swizzle

 

Double Take READ »

Can't afford the greatest of the great wines? Consider their stunning second-label siblings.

 

Team Canada READ »

Vancouver's innovative bars are vying for a place on the world cocktail podium.

BONUS: Take a peek into Vancouver's coffee scene.

RECIPE: Pall Mall

RECIPE: The Ginger Rogers

 

Meet the Heirlooms
Five heritage coffees you should get to know.

 

The Fab 5
From Reno to Portland (no, not that one), meet five of America's emerging beer meccas.

BONUS: Beer festivals in the fab five cities.

BONUS: Q & A with Christina Perozzi and Hallie Beaune.

 

DEPARTMENTS

Uncorked Drink news you can use.t;/p>

BONUS: Island Wines

 

Dr. Cocktail Message in a mixing glass: The Professional Bartender Cocktail Championship of 1929.

 

Distilled Your questions, expert answers. Ask your own question by clicking This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Taste-Test Decaf coffee sheds its outdated image.

BONUS: Demystifying the decaffeination process.

 

Gear Cocktail muddlers put to the test.

 

Elements: Mekhong Thai one on with Mekhong.

 

Characters Hurry! Hurry! Step Right Up! Taylor Peck has an elixir to sell you—and it's delicious! READ »

 

Mix It Up How to make your own cocktail onions.

RECIPE: Homemade pickling spice.

 

Scene Scout Where to go now, from Churchkey in Washington, D.C. to The Living Room in Seattle.

 

Cravings Aged tequila lends a smoky edge to meaty pork ribs.

 

Quench A Spanish vintner turns aged sherry into an art form.

 

RECIPES

Cocktails Pok Pok Gin & Tonic, Une Idée, Mekhong Mule, Bangkok Buck, Mekhong Southern Thai Swizzle, Floridita, Center of the Galaxy, The Clermeil, Tequila Martinez, Pear-agon, Prospector


Cravings Tequila- and Orange-Scented Pork Ribs with Agave Glaze


How-to Cocktail Onions