No. 1: May/June 2006, PREMIERE ISSUE

FEATURES

Destination Oaxaca READ »
From divine hot chocolate to mind-blowing mezcal, Southern Mexico’s drinking culture runs deep.

12 Great Hotel Bars
Miami mod, California cool, D.C. on the down-low, taxidermied in Texas and more.

Organic Wine Comes Alive READ »
Dedicated winemakers are taking organic methods to new heights, producing wines that taste amazing and protect the environment.

Coffee’s Third Wave READ »
From San Francisco, Seattle and Portland to D.C. and Chicago, pioneers of a new coffee revolution are on a mission to improve your daily cup of joe. Plus, how to spot a top-notch café.

Seven (Church-Approved) Sins
Go ahead, lust after these Trappist ales, brewed per tradition by monks in Belgium and the Netherlands.

DEPARTMENTS

Uncorked Drink news you can use.

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

Taste-Test All hail pale ale!

Gear Our picks for the coolest home mini bars.

Elements A little bitters can make a drink so much better.

Characters Inside the mind—and home bar—of the mad scientist of spirits, Ted Haigh. READ »

Real Deal Box wines taste better than ever.

Style For esque design, a pitcher is more than meets the eye.

Mix It Up How to ace French press coffee in six easy steps.

Scene Scout Where to go now, from Pegu Club in New York City to Chicago’s Bin Wine Café.

Cravings Drink-inspired chocolates dressed up with hints of spirits, tea, coffee and wine.

Quench In Utah, the wine you drink is up to one guy.

RECIPES

Cocktails Firefly, Tea-Infused White Port, Wokka Martini, Manhattan, Sazerac, Dr. Cocktail's Blinker, Green Chapulin (Green Grasshopper)

Alcohol-free Agua de Jamaica (Hibiscus Water), Horchata, Insieme

Food Baked Mussels with Achel Blonde Ale, Chocolate and Rochefort Ale Fondue

How-to French Press Coffee