No. 21: September/October 2009

so09-toc-cover

    Recipes

    Cocktails

    Slight Detour, Last Word, The Allegheny, New Moon, Ping-Pong, El Brioso, Don Bruno, Skid Row, Turf, Norwegian Wood, Philo Biane, North by Northwest, Blame It on Rio

    Cravings

    Carmelized Onions with Idiabazal Cheese

    How-to

    Espresso Shot, Americano, Macchiato, Breve, Cappuccino, Latte, Mocha, Con Panna, Homemade Triple Sec

    Buy this issue!

    Click here to buy this issue.

    Features

    99 Bottles

    We scour the globe to find some of the best bottled beers in the world.

    Ginning Things Up

    A new crop of distillers is giving an old-fashioned spirit a modern makeover. Read More »

    Crazy Together

    You don’t have to be obsessed to live in Portland, Oregon, but it helps.

    Coffee + Water (+ Milk) = Love

    How to grind, tamp, extract and steam six basic espresso drinks like a barista.

    Deep Breathing

    Can oxidation, long considered a flaw, actually make a wine more complex and interesting?

    Departments

    Uncorked

    Drink news you can use.

    Dr. Cocktail

    Rediscovering vintage drinks with Ted Haigh.

    Distilled

    Your questions, expert answers.

    Taste-Test

    Sorting through seven single-distilled shochus.

    Gear

    Which thermoses can take the heat?

    Elements

    Crème Yvette A long-forgotten spirit bursts back on the scene. Read More »

    Characters

    Meet “Brother Woody,” the unofficial mascot of the beer festival circuit.

    Style

    Surrealistic serving trays from French company Ibride.

    Mix It Up

    How to make your own triple sec.

    Scene Scout

    Where to go now, from Cure in New Orleans to Fort Defiance in Brooklyn.

    Cravings

    Basque snakes of carmelized onions and idiazabal cheese.

    Quench

    Tracing Zinfandel to its Croatian roots.