Feats of Strength at the Cocktail Competition

Tasting 150 liquors in two days at the San Francisco World Spirits Competition.

A Japanese Whisky Primer

Highland, Lowland, Hokkaido?

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

That Heady Molecular Mixology

When a tail should really just be a tail.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

What’s the Best Drink to Order in a Dive Bar?

Some safe bets when the liquor is sketchy.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house.

Key to the Liquor Cabinet

How to create the ultimate home bar.

The Fake Gatsby

A guide to New York City speakeasies.

Opening

Keeps you asking for more until closing time.

Just a dash of absinthe makes this tail light on malevolence.

Whiskey

Check out Michter’s U.S. #1 Rye at a fraction of the price of Old Potrero. It’s great and not as hot (i.e. boozy). They also have a product called U.S. #1 Whiskey, which is a bourbon mash that is aged in used barrels...