No. 68 July/August 2017

Features

Frozen

Frosty blended drinks help keep summer’s swelter in check. Read More »

Beyond the Pale

The extra pale ale is brewing’s latest style. But what is it?

Water to Wine

Rethinking wine making for a drier, warmer world.

Bubble Cup

The culture-bending appeal of boba tea. Read More »

Drinking in Technicolor

Mexico City’s vibrant drinks culture steps onto the international stage. Read More »

Departments

Uncorked

Not-so-sweet sodas, watermelon cocktails, anatomy of the Piña Colada, an inside look at Tilit, and three plays on the Arnold Palmer.

Mixopedia

The last stop on the miniaturization of cold.

Taste Test

This lesser-known lip stinger has summer written all over it. Read More »

Gear

Ready to whip up frozen drinks all summer? You’ll need a good blender.

Elements

Bright and lightly bitter, Aperol ventures beyond the spritz.

Characters

How Sharelle Klaus helped start a soda revolution. Read More »

Mix It Up

A classic cocktail transformed for the breakfast table.

Scene Scout

Where to drink in Providence, Rhode Island.

Cravings

Cantaloupe takes center stage in this chilled, summery soup. Read More »

Quench

Summer in Texas sparks fresh appreciation for the frozen Margarita. Read More »

Bonus Articles

Riffs: Piña Colada

Playful riffs abound for this classic tropical cocktail. Read More »

How Dry-Farming Can Make for More Complex Wine

Hint: It’s all about terroir. Read More »

How to Find the Best Mezcal in Mexico City

A guide to making the most of a Mexico City mezcal experience. Read More »

20 Must-Try Mezcal Cocktails

Our collection of greatest mezcal hits. Read More »

5 To Try: Extra Pale Ale

The EPA can be “everything to everyone,” says contributing editor Joshua Bernstein. Read More »

A Primer on Picpoul

A lesser-known wine moves into a leading role. Read More »

Buy This Issue!

Click here to buy a copy of this issue now.