AltWeeklies Wire

Drinking From the Gardennew

Incorporate summer produce into cocktail time.
C-Ville Weekly  |  Megan Headley  |  06-21-2011  |  Food+Drink

Idaho Vodkas Make High-End Use of the Humble Potatonew

From boutique distilleries to multi-brand companies, Idaho's most famous crop is getting fermented instead of fried.
Boise Weekly  |  Guy Hand  |  04-06-2011  |  Food+Drink

How Not to Get a Drink Thrown in Your Facenew

The shotgun approach to dating and other ways not to pick up women.
Eugene Weekly  |  Camilla Mortensen  |  03-25-2011  |  Sex

Four Great Ways to Make Your Own Ginger Ale ... and One Terrible Onenew

If you're a ginger ale lover, you may be surprised to find out just how easy it is to make your own. If you're a hater, doing it yourself is the best way to end up with something you actually want to drink.
Philadelphia City Paper  |  Trey Popp  |  08-25-2009  |  Food+Drink

Kate Hopkins Creates a Boozy Travelogue with '99 Drams of Whiskey'new

Hopkins is an entertaining storyteller, which works in a book dedicated to a storied beverage. Moors, alchemists, gangsters, and politicians all show up in whiskey's history, and Hopkins' language lends fullness to the characters responsible for its mystique.
The Portland Mercury  |  Patrick Alan Coleman  |  06-19-2009  |  Nonfiction

Who's Living Beyond Their Means?new

In many sectors, it seems money has been poured down the drain. Yet in Boston's glitziest watering holes, people are pouring $14 drinks down their throats like there's no tomorrow.
Boston Phoenix  |  Kara Baskin  |  06-18-2009  |  Culture

The Christmas Miraclenew

I've always loved the holidays. I like the fall smells in the air, eggnog lattes and almost any dessert spiced with cinnamon. I especially adore the whiskey drinks and how no one seems to mind if you get publicly drunk between the last week in November and Jan. 1.
Jackson Free Press  |  Lori Gregory  |  12-04-2008  |  Comedy

Bieres de France Hit the U.S.new

France is well known around the world for its champagne, fine wines and cheese, but somehow the beer produced there has never really gotten much publicity Stateside. That is poised to change, as many small producers in that country have come together to promote their own craft beers in the US with the support of The French Embassy's trade agency.
Chicago Newcity  |  Ernest Barteldes  |  12-03-2008  |  Food+Drink

Absinthe Madnessnew

When it was illegal, the legendary intoxicant was cool, but that's all over now. And at what price? (An illustrated update.)
Boston Phoenix  |  Karl Stevens & Gustavo Turner  |  07-17-2008  |  Comedy

New Liqueur Made from Coca Leaves is Giving Barflies a Boostnew

Agwa de Bolivia is being hailed as "the new absinthe" by some, "the new J├Ągermeister" by others, and being celebrated as everything from an alleged booster of sexual prowess to a substitute for illegal drugs.
Phoenix New Times  |  Niki D'Andrea  |  07-01-2008  |  Food+Drink

Island Mighty: A Brief History of Tiki Drinksnew

You might have had some vague notion that fruity rum drinks and kitschy island decor originated in some long-ago era, like the '60s. Try 1934. Includes recipe for a Shrunken Skull.
Dig Boston  |  Barbara West, Hanky Panky and Pinky Gonzales  |  06-26-2008  |  Food+Drink

Cocktails Undergo Renaissancenew

The world's top chefs are now mixing cocktails. The gourmet ingredients and elaborate techniques they use blur the line between the bar and the kitchen.
Houston Press  |  Robb Walsh  |  03-15-2005  |  Food+Drink

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