No. 14: July/August 2008

FEATURES

Sugar and Spice and Everything Nice

Stock your bar with classic and contemporary liqueurs.

RECIPE: Compass Rose, Satan's Whiskers, The Intercontinental

Anatomy of the Leaf READ »

Getting to know the world’s great teas.

Viva Los Vino Vendors
Great U.S. wine shops from coast to coast.

Oude School READ »

Rousing the spirits of Amsterdam.

From Beer to There

A tasting tour of American beer styles.

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 In search of the perfect tonic water.

Gear Single-cup coffee presses put to the test.

Elements Good Medicine: Quinquinas READ »

Characters Distiller Phil Prichard bottles premium rum in the heart of Tennessee whiskey country.

Style Horn espresso cups from Karin Eriksson.

Mix It Up Go nuts over homemade orgeat syrup.

Scene Scout Where to go now, from Memphis Taproom in Philadelphia to Bar 888 in San Francisco.

Cravings Blackberry-tequila sorbet is your ticket to Margaritaville.

Quench Germany's other beer festival.

RECIPES

Cocktails Rookie Highball, Sicilian Sangria, The Mamie Taylor, Deshler, Twentieth Century, Midland’s Own, Frisco, Riviera, Stormy Weather, White Tea Sangria, A Walk in the Forest, Strawberry N’ Balsamic Tin, The Cassia, Elan Vital

Alcohol-Free Signature Drink No. 5, Sangrita, Green Tea “Mojito”, Citrus Crème Latte

Food Blackberry-Tequila Sorbet

How-to Orgeat Syrup