jirihnidek/flickr
Water: Making Cocktails Taste Like Earth
Wine geeks love mineral qualities and terroir—and with proper attention to water, mixologists needn't feel left out
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jirihnidek/flickr
Wine geeks love mineral qualities and terroir—and with proper attention to water, mixologists needn't feel left out
Sarah Ackerman/flickr
The great cocktails: Martini, Manhattan, Daiquiri, and ... Mai Tai? Tiki kitsch, done right, needn't be tasteless.
antonde/flickr
As cocktail cops bust bars for using raw eggs and stir up food safety fears, a mixologist urges patrons to calm down
waferboard/flickr
High-speed service might help bartenders make a quick buck, but a cocktail artisan argues that to give the craft the honor it deserves, slow is the way to go
quinn.anya/flickr
Antoine Peychaud invented the cocktail—or did he? Turns out the word appeared in print the year he was born.
TheDeliciousLife/flickr
Graduate to a civilized Spicy Paloma and leave mass-market drinks, and the traditional May 6 hangover, behind
Danielle Scott/flick
As a wise man once put it, in a proper Julep, bourbon and mint are lovers. Toast the Kentucky Derby with this recipe.
izik/flickr
How often do you tinker with wormwood and gentian root? These bracing infusions will make you yell, "It's alive!"
Rob Ireton/flickr
Do you know Regan's from Peychaud's? This sweet introduction will keep your Manhattans from tasting muddled.
Wikimedia Commons
Prohibition made hundreds of kinds of bitters disappear, but enterprising mixologists are bringing them back
The world may never run out of oil—and the consequences could be dire. Plus: avoiding the worst parts of death, Henry Kissinger's statesmanship, reconsidering hair metal, and more.
