The May/June 2024 issue features a deep dive into shochu, Japan’s signature spirit. And while this may be an initial introduction to shochu (and its ancestor, awamori) for many American drinkers, in Japan, the spirit has long been a favorite. “Shochu and awamori outsell sake in Japan,” says Stephen Lyman, who, along with business partner Christopher Pelligrini, co-hosts the Japan Distilled podcast, and sources bottles and imports shochu though their company, Honkaku Spirits. “There’s also more shochu made in Japan than tequila in Mexico. But while two-thirds of tequila and mezcal leave Mexico ..read more

Here in New York City, spring has been taunting us for weeks. For every gloriously warm and sunny day, we get three of rain and gusty winds. So when a particularly lovely Sunday hinted at the salvation of approaching summer, I leaned all the way in. The new Juliette Peach Liqueur served as my springboard to a warm-weather mindset. Its redolent aroma of ripe peaches immediately sent my thoughts to the summer farmers market. Mmm, sniffing and squeezing fuzzy stone fruit that will surely need to be eaten over the sink. Released this February by historic cordial makers Charles Jacquin et Cie, the ..read more

You’ll often see comparisons drawn between anaerobically processed coffee and natural wine. But the parallels extend beyond the familiar flavor notes—chiefly, to the level of confusion surrounding the name and process that was also seen in the early days of the natural wine boom. “Anaerobic processes have been used as a fermentation tool in the beer and wine industries for a very long time. The movement of this style of process into coffee is a natural transition, as coffee cherries and green beans are also fermented,” explains Andrea Allen, co-owner of Arkansas-based Onyx Coffee Lab. “There’s ..read more

Despite its long-proffered prompt to “remember the Alamo,” San Antonio often still slips into the shadow of other Texas cities—this, despite being the second-most-populous and oldest chartered civil settlement in the state. “I think people underestimate San Antonio in all aspects of food and drink,” laments Diego Galicia, the chef and co-owner (with Rico Torres) of the locally beloved restaurant Mixtli. “There is still a misconception that we are all about bean-and-cheese enchiladas, Margaritas, and horses.” But the city’s centuries of cultural evolution have today coalesced into a thriving an ..read more

For our May/June 2024 issue, we delve into the story of pisco, “the first distillate of the Americas,” according to Museo del Pisco founder Adam Weintraub, and its place in Peru’s history. For those interested in exploring the category in the context of mixology, these are some of our favorite pisco cocktails to make at home, from a pisco Manhattan to a pisco and rosé punch. Benedetto Alfieri A culinary-inspired cocktail that showcases the fruity side of pisco. Carina Carina This twist on the Pisco Sour gets a subtle spiciness from chai-infused orange juice. Danger Stranger For this cocktail ..read more

If there is any place better to enjoy a crisp, refreshing beer than out in nature, I haven’t been there. And that is, fittingly, how I plan to enjoy my four-pack of Hopworks‘ new Organic West Coast IPA brewed for the Earth to Beer campaign. Spearheaded by Portland-based beer booster Eric Steen, Earth to Beer tapped breweries across the country to participate in the environmental initiative. Each was tasked with crafting a beer with environmentally responsible sourcing for the recipe. In addition, each participating brewery—from Coronado in San Diego to Brewery Vivant in Grand Rapids—made an up ..read more

In our March/April 2024 issue, we explore all things vermouth, from its history to its different styles to which cocktails to make with it. But for those wondering where to go to enjoy vermouth, we put together this list of places around the world worth seeking out the next time La Hora del Vermut rolls around. Amor y Amargo (New York City) “Vermouth is squarely in our wheelhouse,” says beverage director Sother Teague. Amor built its reputation on stirred, bitter-oriented drinks, and this cocktail destination has 20 or more bottles of aperitif wines open at any one time. “Vermouth’s what we re ..read more

The 2024 Art of ITALICUS Aperitivo Challenge has announced the winners of its U.S. competition. Nigel Yin of Double Chicken Please in New York took home top honors with his recipe, Bergamot Nomad, which combined ITALICUS Rosolio di Bergamotto, bergamot juice, green tea mizu shochu, umeboshi brine, chamomile soda, and a garnish of umeboshi plum. “It’s inspired by an art called ‘Japanese Landscape’ by Kiyohara Tama, who is a nomad Japanese artist but traveled to Italy around the 19th century,” says Yin. “Her work is a fusion of the Italian oil painting techniques wi ..read more

Vermouth blanc (or bianco, depending on country of origin) is so much more than an intermediary between sweet and dry vermouth. Elegantly off-dry, its flavors and aromatics range from bitter wormwood to white flowers to stone fruit and even marshmallow. It’s a nuanced cocktail ingredient that’s also interesting and approachable to sip on its own or over ice. Here are six bottles to acquaint you with the category. C. Comoz Vermouth de Chambéry Blanc Expect Alpine botanicals plus the unmistakable flavor and aroma of wormwood from this 1881 French bottle that concludes with a long, white peach–fo ..read more

I unapologetically love dark roast coffee. That’s not to say I don’t appreciate the delicate complexity and bright flavors often found in the lighter roasted, single-origin coffees favored by many roasters and third-wave cafes. But for my everyday morning cup? I want it with milk and sugar, and I want it dark. So when I opened a bag of Bean & Bean’s Fancy Diner Coffee, I immediately knew it was going to hit the mark. Rachel and Jiyoon Han, the mother-daughter team that launched New York City’s Bean & Bean back in 2008, are both Q Graders, meaning they understand quality coffee. Not onl ..read more