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No. 8: July/August 2007



Gone but Not Forgotten

Obscure vintage ingredients are a cocktailian’s holy grail. Plus, 12 of our favorite liqueurs.


On the Pisco Trail READ »

From pisco sours to purple corn juice, Peru offers a deliciously diverse drink culture.


For a Rainy Day READ »

Four big-city wine lovers find creative storage solutions for their overflowing bottle collections.


Brews and BBQ

This summer, find the best beer matches for the food on your grill.

RECIPE: Summer Stack Salad with Stella Vinaigrette


What’s in a Roast?

Why coffee roasts matter, including a guide to common roast types, from French Roast to Full City.



Uncorked Drink news you can use.


Dr. Cocktail Rediscovering vintage drinks with Ted Haigh.


Distilled Your questions, expert answers. Ask your own question to our drink experts here.


Taste-Test Oregon’s rosé outlook.


Gear Channel knives help you do the twist.


Elements Tea takes the plunge into cocktails.


Characters A third-generation seltzer salesman shoulders a piece of New York history. READ »


Real Deal Throw a spirits tasting party.


Style Paige Russell’s spouted stoneware.


Mix It Up How to make sparkling cherry-nectarine sangria.


Scene Scout Where to go now, from Stumptown Coffee in Portland, Ore. to Sucré in New Orleans.


Cravings Cool off with watermelon sake-sicles.


Quench Back to the Renaissance with Rabbit’s Foot Meadery.



Cocktails Blackberry Gin Smash, Viva Piemonte, The Amarosa à la Doc, The Curari, Ramos Gin Fizz, The Remedy, Ceylon, Myrtle Beach, Attention, Brooklyn, Réveillon, Pisco Sour, Algarrobina, Chilcano de Pisco

Alcohol-Free Honey-Basil Orangeade, Raspberry-Thyme Limeade, Blueberry-Lavender Lemonade, Honeydew-Mint Limeade


Food Pilsner Barbecue Sauce, Beer-Can Chicken, Blonde Ale Burger, Watermelon Sake-Sicles


How-to Sparkling Cherry-Nectarine Sangria


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