No. 3: Sept/Oct 2006

so06-issue-cover

    Recipes

    Cocktails

    Marmalade Sour, Black Dahlia Martini, St. Croix Rum Fix, Carribbean Coffee, Brandy Fix, Toasted Almond Martini, Avocado Daiquiri, Dry Martini (1930s Style), Negroni, Vermouth Cassis

    Mocktails

    Rum Punch, Pineapple-Ginger Drink

    Mixers

    Simple Syrup, Pineapple Syrup

    Food

    Pairing Beer & Cheese

    How-to

    Mulled Wine

    Features

    Stir It Up: Jamaica

    Rum love, Blue Mountain coffee and island-inspired drink recipes. Plus, rum tasting notes from tiki man Jeff Berry. Read More »

    The Imbibe 15

    From changing the face of Rwandan coffee to pairing soda with serious cuisine, these innovators are making their mark on the drinks world.

    Hoppiness Is Bliss

    Delicate, cone-shaped hop flowers have big bitter flavor that craft brewers are cherishing more than ever. Plus, a guide to the best hoppy beers.

    Crush Time

    Winemakers aren’t stomping grapes with their feet these days, but crush is still as magical—and important—as ever. Read More »

    Home Espresso 101

    With practice and enthusiasm, any espresso lover can become a skilled home barista

    Departments

    Uncorked

    Drink news you can use.

    Dr. Cocktail

    Rediscovering vintage drinks with Ted Haigh.

    Distilled

    Your questions, expert answers.

    Taste-Test

    Sparkling apple ciders, just in time for autumn.

    Gear

    Six blenders put to the test.

    Elements

    A staple of vintage cocktails, vermouth is in the spotlight. Read More »

    Characters

    Tom Owen and his home-roast revolution.

    Real Deal

    Silly labels, serious wines.

    Style

    Muddler madness.

    Mix It Up

    Mulled wine in five easy steps.

    Scene Scout

    Where to go now, from Samovar Tea Lounge in San Francisco to Dino in D.C.

    Cravings

    Beer and cheese: the other perfect pairing.

    Quench

    Rock-paper-scissors in wine land.