No. 8: July/Aug 2007

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    Recipes

    Cocktails

    Blackberry Gin Smash, Viva Piemonte, The Amarosa à la Doc, The Curari, Ramos Gin Fizz, The Remedy, Ceylon, Myrtle Beach, Attention, Brooklyn, Réveillon, Pisco Sour, Algarrobina, Chilcano de Pisco Alcohol-Free Honey-Basil Orangeade, Raspberry-Thyme Limeade, Blueberry-Lavender Lemonade, Honeydew-Mint Limeade

    Food

    Pilsner Barbecue Sauce, Beer-Can Chicken, Blonde Ale Burger, Watermelon Sake-Sicles

    How-to

    Sparkling Cherry-Nectarine Sangria

    Features

    Gone but Not Forgotten

    Obscure vintage ingredients are a cocktailian’s holy grail. Plus, 12 of our favorite liqueurs.

    On the Pisco Trail

    From pisco sours to purple corn juice, Peru offers a deliciously diverse drink culture. Read More »

    For a Rainy Day

    Four big-city wine lovers find creative storage solutions for their overflowing bottle collections. Read More »

    Brews and BBQ

    This summer, find the best beer matches for the food on your grill.

    What’s in a Roast?

    Why coffee roasts matter, including a guide to common roast types, from French Roast to Full City.

    Departments

    Uncorked

    Drink news you can use.

    Dr. Cocktail

    Rediscovering vintage drinks with Ted Haigh.

    Distilled

    Your questions, expert answers.

    Taste-Test

    Oregon’s rosé outlook.

    Gear

    Channel knives help you do the twist.

    Elements

    Tea takes the plunge into cocktails.

    Characters

    A third-generation seltzer salesman shoulders a piece of New York history. Read More »

    Real Deal

    Throw a spirits tasting party.

    Style

    Paige Russell’s spouted stoneware.

    Mix It Up

    How to make sparkling cherry-nectarine sangria. Scene Scout Where to go now, from Stumptown Coffee in Portland, Ore. to Sucré in New Orleans.

    Cravings

    Cool off with watermelon sake-sicles.

    Quench

    Back to the Renaissance with Rabbit’s Foot Meadery.