No. 55 May/June 2015

mj15-cover-crdt-matthew-gilson

    Recipes

    Cocktails

    Scorched Earth, Queen's Park Swizzle, Pink Squirrel Shake, The Dublin Honey, Amontillado & Tonic, The Fred Perry, Spiced Rioja Fizz, Improved Japanese Cocktail, Peach Brandy Crusta, Hallelujah, Slow Fade, Miss Scarlet, South Sea Dipper, Final Say.

    Alcohol-Free

    Caramel & Sea Salt Milkshake, Fermented Root Beer, Beet Kvass, Strawberry Water Kefir, Lavender Lemonade Kombucha.

    DIY

    Homemade Herbal Liqueur

    Food

    Affogato With Biscotti

    Features

    Destination: Chicago

    Great drinks breeze into Chicago's cocktail scene. Read More »

    Back To The Land

    Farmer-brewers are growing a new crop of truly local beers. Read More »

    Bubble Bath

    Long dismissed as fluff, sparkling rosé is turning serious.

    Counter Culture

    Homemade sodas, kombucha and other drinks promise fun with fermentation.

    Out of the Dark

    American brandy emerges from Europe's shadow.

    Departments

    Uncorked

    Tonic syrups, the anatomy of a swizzle, milkshakes three ways, summer reading and director Josh Rothstein on his new documentary about coffee farming in Ethiopia.

    Behind the Bar

    Spelunking into Alabama's Bangor Cave Club.

    Taste Test

    Crisp, cloudy hefeweizen is the ultimate sip for the season. Read More »

    Gear

    Julep cups that put your cocktails on a winning streak.

    Elements

    Don't tell gin—tonic is making new friends. Read More »

    Characters

    Ed Hamilton is a man on a mission to find the very best of his beloved spirit.

    Mix It Up

    Fresh herbs flavor an easy DIY Liqueur.

    Scene Scout

    Where to drink in NOLA's French Quarter.

    Cravings

    Hot espresso and cool ice cream make a perfect pairing.

    Quench

    The Grasshopper's always greener. Read More »