No. 9: September/October 2007

FEATURES

Perpetual Fruit
Brandies harness the spirit of pears, berries and plums.

Hazed and Confused READ »
Busting the myths surrounding Hefeweizen.

Bitter Is Bella READ »
Tongue-tingling aperitivi hold court at happy hour in Milan and Torino.

Pressing for Better Coffee
Some restaurants are finally getting serious about your cup of joe.

Beyond Napa
Five less-traveled wine country day trips.

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 Are aged rums the new bourbon?

Gear Electric kettles put a tempest in your teapot.

Elements Applejack makes a comeback. READ »

Characters A hop farmer plants a seed for 100% organic beer.

Real Deal How to get better office coffee.

Style Angela Schwab’s snappy ceramics.

Mix It Up Make your own cocktail olives.

Scene Scout Where to go now, from PDT in New York City to Amélie in San Francisco.

Cravings The only thing better than coffee and chocolate is coffee in chocolate.

Quench Wining down with vinotherapy.

RECIPES

Cocktails Basil Lovely, Hanky Panky, Caledonian Cooler, Fort Washington Flip, Diamondback, Supreme, Vienna Brunch, Pomme Pomme, Rose, Negroni Spagliato, Cin-Cyn

Food Java Jolt Truffle

How-to Cocktail Olives