No. 33: September/October 2011

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    Recipe

    Cocktails

    Tamarind Sour, El Presidente, Breakfast for Dinner, Spaghetti Western, La Mancha, The Lost Barrel, Tipperary, Wilde Heart, Café com Laranja

    Cravings

    Beef and Stout Pie, Beer Batter Crépes, Belgian Ale and Chocolate Pretzel Ice Cream, Root Beer Funnel Cakes

    How-to

    Homemade Coffee Cordial

    Features

    Brewery Confidential

    50 obscure, mysterious, classified and otherwise surprising secrets about the world’s oldest libation. Read More »

    Pot of Gold

    No longer a sleeping giant, Irish whiskey is flowing in American bars like never before. Read More »

    House Wines

    For garage-based winemakers, home is where the juice is.

    Rise Up Brewing

    Chicago has finally made itself into a bonafide beer town.

    Connect Four

    A quartet of coffee pros cultivates a community inspired by their love of the bean.

    Departments

    Uncorked

    A tamarind syrup for seasonal sipping, where to go for a great Negroni, and Decemberists bassist Nate Query on his homebrewing habits.

    Old Fashioned

    David Wondrich gives Cuba’s El Presidente the royal treatment.

    Distilled

    Is a vintage ceramic whiskey jug worth its weight? What’s the best way to break a wax seal? We’ve got answers. Ask your own question by clicking here.

    Taste-Test

    Six hard ciders you can sink your teeth into.

    Gear

    Which travel tea infuser outsmarts the rest?

    Elements

    Fresh tomato cocktails are ripe with flavor. Read More »

    Characters

    Bartending icon Ray Foley is a most charming curmudgeon.

    Mix It Up

    Wake up and smell this simple DIY coffee cordial.

    Scene Scout

    The future is bright at Sunshine Tavern in Portland, Oregon.

    Cravings

    Root beer funnel cakes bring the county fair to your kitchen.

    Quench

    An ode to a Brooklyn dive and its one-of-a-kind bartender. Read More »