"Don't allow children to mix drinks. It is unseemly and they use too much vermouth."
— Steve Allen |
Features
 Russian Revolution
California's Russian River Valley in Sonoma County is producing some of the most fascinating and talked-about Pinot Noirs in the country today.
by BoB Ecker
 5 O'Clock World
If you love martinis, you're going to love these playful twists on the classic. When no one owns a piece of our time, enjoy one of these seven tasty concoctions.
Recipes BY Bed Reed
 Taste of Italy
Whether kicking back with a traditional pizza on a weeknight or raising a glass to the weekend with a gourmet pizza pie, your favorite wines–both red and white– will pair perfectly.
by Mary Subialka
 Bourbon Blends
Like Jazz and baseball, bourbon is an American original. Fred Thompson salutes the time-honored traditions and contemporary resurgence of the signature spirit with these five masterful Bourbon-based libations.
Recipes by Fred Thompson
 Ausome Whites
Don't assume that if you've tasted Australian Chardonnay you have experienced all that Australian white whine has to offer–there are plenty of other exceptional varieties worth exploring.
CompIled By Colby Johnson
Departments & Columns
First Round
Get to know Peru's Pisco, Paddy for St. Patty's Day, the newest flavored vodkas, and much more.
A simple mix of gin and Rose's, the gimlet is a springtime favorite.
By DAVE McGINN
Liquid Assets
Recycled from wine bottles, this guilt-free glass ware is a real show-stopper.
 The pages between the covers of this magazine (except for any inserted
material) are printed on paper made from wood fiber that was procured
from forests that are sustainably managed to remain healthy, productive
and biologically diverse.
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Chris McMillian's Library Lounge Mint Julep
At the Bar on Common in New Orleans's Renaissance Pere Marquette Hotel, Chris McMillian reigns supreme. His thoughts on the mint julep? "Who has not tasted one has lived in vain," He says. "It is the very dream of drinks, the vision of sweet quaffings."
Makes 1 cocktail
12-15 fresh mint leaves, plus 1, for garnish
1 ounce peach syrup, such as Monin
Finely crushed ice
2 1/2 ounces bourbon
Superfine sugar
1. Place the mint and 1/4 ounce of the peach syrup in a julep cup or old-fashioned glass and gently crush the mint leaves with a wooden muddler, working them up the sides of the glass.
2. Loosely pack the glass with finely crushed ice, then add your bourbon. Drizzle the remaining peach syrup on top. Lightly dust the remaining mint sprig with sugar, and garnish the drink with it. Serve immediately.
Recipe by Chris McMillian. |
