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No. 24: March/April 2010


Pair & Share

Choosing the best wines for the way you really eat.

BONUS: Sommelier Smackdowns

BONUS: More of a beer geek? 10 tips for perfect pairings with your next pint.


Clearing the Way READ »

Vodka gains new momentum behind the bar.

BONUS: 13 Vodkas to Try

RECIPE: Vesper

RECIPE: Granadilla Cocktail

RECIPE: White Russian

RECIPE: Blue Dahlia Cocktail


The Beer Down Here READ »

With nearly a dozen microbreweries, Asheville, N.C, is a beacon of southern brewing.


Small Wonders

10 tiny coffee roasters making a big splash.

BONUS: Six more microroasters who prove that less is more.


All Together Now READ »

Sometimes two (or three or four) brewers are better than one.




Uncorked Drink news you can use.

BONUS: Q&A with cocktail guru Tony Abou-Ganim.

RECIPE: Molly Wizenberg's Whiskey-Soaked Dark Chocolate Bundt Cake


Dr. Cocktail The Elusive Sophisticate: Tracing the history of the

Nevins cocktail.


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 Coffee stouts that pack a punch.


Gear Which wine saver will be your savior?


Elements The powerful allure of Fernet Branca. READ »


Characters Jay Hendrickson can tell you everything you ever wanted to know about Herbsaint. READ »


Mix It Up How to brew tea using the traditional Gong-fu method.


Scene Scout Where to go now, from Brooklyn Wine Exchange to The Tar Pit in Los Angeles.


Cravings Not so humble rum/cream-filled donuts.

RECIPE: Not So Humble's Baileys Vanilla Bean Fudge


Quench Mamajuana: For a twiggy Dominican elixir, island roots run deep.



Cocktails Nevins, Perfect Manhattan, Retaurateur, Appetizer à l’Italienne, Toronto, Eldersour, Gypsy, Staraya Modnaya

Cravings Rum/cream-filled donuts from Miss Humble.

How-to Gong Fu Tea Ceremony