No. 83: March/April 2020

The March/April 2020 Issue

    Features

    Inside Agave

    Exploring the world of tequila, mezcal, and beyond.

    Better Drinking Through Science

    To create new flavors and competitive advantages, brewers tap into high tech.

    All Together Now

    Grapes? Apples? Plums? For winemakers, it’s all fair game for co-fermentation.

    The Future Is Now

    Instant coffee went from pantry staple to passé—so why are entrepreneurs betting on its success again?

    Bittersweet Symphony

    Against great challenges, Buenos Aires bartenders persevere.

    Departments

    Uncorked

    A new alcohol-free option from Lagunitas, pineapple cocktails, three twists on the classic Sherry Cobbler, and a day with Joe Keeper at his barware and spirits boutique Bar Keeper.

  • 5 to Try: Mezcal Ensambles
  • Anatomy: Naked & Famous Cocktail
  • Q&A: David Lebovitz
  • Mixopedia

    How a mediocre drink achieved immortality. Read More »

    Taste Test

    Albariño is made for springtime sipping.

    Gear

    Go retro with midcentury barware.

    Elements

    Ancho Reyes adds a distinctive spice to cocktails.

    Characters

    Hanna Lee sets a new standard for bar PR. Read More »

    Drinks Atlas

    Darjeeling, India.

    Scene Scout

    Dave Castillo on where to drink in Palm Springs, California.

    Cravings

    Flambéed prawns get dressed up with a verdant sauce.

    Quench

    Finding solace in seltzer. Read More »

    Bonus Articles

    Taste Test: Instant Coffee

    Quality coffee in a snap. Read More »

    Inés De Los Santos' Perfect Day in Buenos Aires

    Orilla’s owner and bar director shares her go-to spots for drinks in Argentina’s capital city. Read More »

    Must-Try Mezcal Cocktail Recipes

    Our collection of greatest mezcal hits. Read More »

    11 Sherry Cobbler Recipes To Know

    Easy-going interpretations of the classic formula. Read More »

    David Lebovitz Explores the Elusive Amer Picon

    An excerpt from Drinking French, the newest book from chef and author David Lebovitz. Read More »