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No. 11: January/February 2008

 

FEATURES

Seeing Green READ »
Absinthe is back—find out what you’ve been missing.

RECIPES: Absinthe Frappé, Morning Glory Cocktail


Turning Over a New Leaf
10 things we love about tea.

RECIPE: Green Tea Cookies

 

Turkish Delight READ »
Raki rules the roost in Istanbul.

 

The Not So Odd Couple
Is coffee with dinner a caffeinated ticket to heaven?


Smallville READ »
For session beer enthusiasts, less is more.

 

DEPARTMENTS

Uncorked Drink news you can use.

 

Dr. Cocktail Rediscovering vintage drinks with Ted Haigh.

 

Distilled Your questions, expert answers. Ask your own question to our drink experts here.

 

Taste-Test Ice wines worth warming up to.

 

Gear Ice trays that break the mold.

 

Elements The wonder of miracle fruit. READ »

 

Characters When it comes to wine, Laura Williamson is a natural. READ »

 

Real Deal How to get the most out of happy hour.

 

Style Bohemian glassware with an eco twist.

 

Mix It Up How to make a blood orange-coriander gastrique.

 

Scene Scout Where to go now, from Bin 38 in San Francisco to Founders Brewing in Grand Rapids, Mich.

 

Cravings Feed your soul with Belgian beer stew.

 

Quench At a hot, dusty, dizzying Mongol Rally, beer becomes medicine.

 

RECIPES

Cocktails Bobby Burns, The Reverie, Curaçao Punch à la William,
Planet of the Apes, Miraculous Lemon Drop, The Thornton Cocktail, Gemini's Grace, Monkey Gland, Chrysanthemum, Chai Toddy, Lion's Milk, The Bosphorus, Blood Orange Gastrita


Food Smoky Five-Spice Tea Rub, Matcha Cupcakes, Carbonnade à la Flammande

 

How-to Blood Orange-Coriander Gastrique