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No. 3: September/October 2006

 

FEATURES

Stir It Up: Jamaica READ »
Rum love, Blue Mountain coffee and island-inspired drink recipes. Plus, rum tasting notes from tiki man Jeff Berry.

 

The Imbibe 15
From changing the face of Rwandan coffee to pairing soda with serious cuisine, these innovators are making their mark on the drinks world.


Hoppiness Is Bliss
Delicate, cone-shaped hop flowers have big bitter flavor that craft brewers are cherishing more than ever. Plus, a guide to the best hoppy beers.

 

Crush Time READ »
Winemakers aren’t stomping grapes with their feet these days, but crush is still as magical—and important—as ever.

Home Espresso 101
With practice and enthusiasm, any espresso lover can become a skilled home barista.

 

DEPARTMENTS

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 Sparkling apple ciders, just in time for autumn.

 

Gear Six blenders put to the test.

 

Elements A staple of vintage cocktails, vermouth is in the spotlight. READ »

 

Characters Tom Owen and his home-roast revolution.

 

Real Deal Silly labels, serious wines.

 

Style Muddler madness.

 

Mix It Up Mulled wine in five easy steps.

 

Scene Scout Where to go now, from Samovar Tea Lounge in San Francisco to Dino in D.C.

 

Cravings Beer and cheese: the other perfect pairing.

 

Quench Rock-paper-scissors in wine land.

 

RECIPES

Cocktails Marmalade Sour, Black Dahlia Martini, St. Croix Rum Fix, Carribbean Coffee, Brandy Fix, Toasted Almond Martini, Avocado Daiquiri, Dry Martini (1930s Style), Negroni, Vermouth Cassis

 

Mocktails Rum Punch, Pineapple-Ginger Drink

 

Mixers Simple Syrup, Pineapple Syrup

 

Food Pairing Beer & Cheese

 

How-to Mulled Wine