No. 23: January/February 2010

jf10-cover-toc

    Recipes

    Cocktails

    Pok Pok Gin & Tonic, Une Idée, Mekhong Mule, Bangkok Buck, Mekhong Southern Thai Swizzle, Floridita, Center of the Galaxy, The Clermeil, Tequila Martinez, Pear-agon, Prospector

    Cravings

    Tequila- and Orange-Scented Pork Ribs with Agave Glaze

    How-to

    Cocktail Onions

    Features

    Liquid Gold

    Serious rums are made to be savored.

    Double Take

    Can’t afford the greatest of the great wines? Consider their stunning second-label siblings.

    Team Canada

    Vancouver’s innovative bars are vying for a place on the world cocktail podium. Read More »

    Meet the Heirlooms

    Five heritage coffees you should get to know.

    The Fab 5

    From Reno to Portland (no, not that one), meet five of America’s emerging beer meccas.

    Departments

    Uncorked

    Drink news you can use.

    Dr. Cocktail

    Message in a mixing glass: The Professional Bartender Cocktail Championship of 1929.

    Distilled

    Your questions, expert answers.

    Taste-Test

    Decaf coffee sheds its outdated image.

    Gear

    Cocktail muddlers put to the test.

    Elements

    Mekhong Thai one on with Mekhong.

    Characters

    Hurry! Hurry! Step Right Up! Taylor Peck has an elixir to sell you—and it’s delicious! Read More »

    Mix It Up

    How to make your own cocktail onions.

    Scene Scout

    Where to go now, from Churchkey in Washington, D.C. to The Living Room in Seattle.

    Cravings

    Aged tequila lends a smoky edge to meaty pork ribs.

    Quench

    A Spanish vintner turns aged sherry into an art form.