No. 19: May/June 2009

TABLE OF CONTENTS »

ISSUE HIGHLIGHTS

Raising the Bar

Whether you’re stocking a basic bar or going for a master’s in mixology, our home bar guide will help you gear up.

BONUS: Expert entertaining tips to put your home bar to use.

BONUS: The best value buys for your home bar.

Welcome to Las Vegas READ »

Searching for authentic cocktails in America’s most
wildly self-inventive city.

RECIPE: By Any Other Name

Playing with Fire
For some craft brewers, smoked beers present an
irresistible challenge.

Weathering the Storm READ »
Can wine survive climate change?

Characters: Bartender Chris McMillian READ »

BONUS: Q&A with Chris McMillian

RECIPE: Classic Mint Julep

RELATED RECIPES

The Apple of Eden

The Brolin

Dandelion Wine

No. 18: March/April 2009

TABLE OF CONTENTS »

ISSUE HIGHLIGHTS
Around the World in 20 Cups

The best, brightest and most interesting coffee happenings across the globe.

RECIPE: The St. Elizabeth

RECIPE: Café de la Mañana

RECIPE: Comfort Coffee

RECIPE: The Stumptown Vanilla Flip

New Moon Rising READ »

A new breed of moonshiners is making illicit spirits respectable.

Look Who's Coming to Dinner READ »

There's room at the table for beer, too.

BONUS: Get tips for hosting a beer-pairing dinner. »

Philly, No Cheese

One of America's oldest cities is donning a new sophistication.

BONUS: Cocktails and beer aren’t the only drinks garnering praise in Philly; coffee and tea are getting more attention, too. »

RECIPE: Marble Rye

RECIPE: Provençal Martini

RELATED RECIPES

Mark Bittman's Squid in Red Wine Sauce

Smoked Bourbon Sour

John Daly