No. 18: March/April 2009

ma09-issue-cover

    Recipes

    Cocktails

    Modern #2, Trinidad Sand, Theobrama, (Ye Olde) Croswell Cocktail, Quiet Forge, Smoke Riviera, The Beccaccino, The 6th Borough, Cordova Cocktail Alcohol-Free Smoked Ginger Ale, Café de Olla

    Cravings

    Honey-Espresso Glazed Scallops, Orange-Steamed Mussels with Tomatoes and Breadcrumbs

    How-to

    Turkish Coffee, Masala Chai

    Around the World in 20 Cups

    The best, brightest and flat-out most interesting coffee happenings across the globe.

    New Moon Rising

    A new breed of moonshiners is making illicit spirits respectable. Read More »

    Look Who’s Coming To Dinner

    There’s room at the table for beer, too. Read More »

    Philly, No Cheese

    One of America’s oldest cities is donning a new sophistication.

    The Return of the King

    After decades spent in Chardonnay’s shadow, Riesling is staging its comeback.

    Departments

    Uncorked

    Drink news you can use.

    Dr. Cocktail

    Rediscovering vintage drinks with Ted Haigh.

    Distilled

    Your questions, expert answers.

    Taste-Test

    Doppelbocks Double your fun with these seven brews.

    Gear

    Poring over water-filtration pitchers.

    Elements

    Smoke Smoke is firing the imaginations of creative bartenders.

    Characters

    How one family created their own crop-to-cup business model to save their family plantation. Read More »

    Style

    Ready-to-wear vintage liquor labels from Dust Design Co.

    Mix It Up

    Wake up your tastebuds with homemade masala chai.

    Scene Scout

    Where to go now, from Taverna Aventine in San Francisco to Mercury Coffee Bar in Detroit.

    Cravings

    Blood oranges and white wine give steamed mussels some extra punch.

    Quench

    The Badger State’s inexplicable love affair with brandy.