Slideshow: The Best Drinks We Drank in February

Tusker Beer in Kenya
Tusker Beer in Kenya
"One thing I was not expecting to enjoy so much during my time in Kenya (and one weekend in Tanzania) was the beer. I was in Nairobi for several weeks for work in February, but took one weekend to fly to the island of Zanzibar. I knocked back several of these while lying on a pristine beach. Not that that needed much improvement, but the Tusker made it that much more idyllic. Tusker is a light lager with a barley malt aroma, light sweetness, and a lingering caramel finish. It's bubbly and crisp. A perfect refresher for the hot, dusty atmosphere in east Africa."—Brian Oh, DC cocktail columnist

[Photo: Brian Oh]

Hakka Pomelo Tea
Hakka Pomelo Tea

"Definitely the most interesting thing I drank this month as well as the best: a sample of 34 year-old tea at Fang Gourmet that's fermented and aged inside a pomelo.

The pomelo is hollowed out and dried, and then tea and some spices (star anise? we're not sure) get packed in. It's wrapped up and further dried and fermented, then stored for some time to mellow the citrus oils and astringent side of the tea and rind. Hakka families, I'm told, make these tea packs at home, then pass them down through the family as a drinkable heirloom.

Oh, how does it taste? Like the best kind of medicine: rich and citrusy with grapefruit bite and honeyed sweetness, no bitter or astringent flavors to be found. I've been lucky to try some fruit-fermented tea before, but never one older than I am, and that aging makes a big difference."—Max Falkowitz, SENY Editor

[Photo: Max Falkowitz]

Wine with A Little Age from K&L
Wine with A Little Age from K&L
"I don't have much cellar space, so I'm not really buying wines to age them—but many wines taste better when they've aged in the bottle a bit, especially riesling. So I was pumped to discover some affordable bottles for sale on the website of K&L Wine Merchants. You can sort by vintage, and I ordered four bottles of German riesling—all at least 10 years old, and all under $20. They all turned out to be delicious—I wish I'd bought more!"—Maggie Hoffman, Drinks Editor
Filtre Froid en Soda at Cafe Sardine, Montreal
Filtre Froid en Soda at Cafe Sardine, Montreal
"For Montreal, a city whose winter lasts approximately eleven months long, you'd think cold coffee wouldn't be such a hit. I loved adorable Café Sardine's filtre froid en soda, a cold-brew concentrate enlivened with sugar and soda water. Sweet but slightly tart, it plays on the tongue like a fizzy cream soda, not like the sad, flat flavors often associated with cold-brew coffee. Pair this with any of the tiny shop's super-weird donuts (the lapsang souchong donut is not for the faint of heart) and have yourself a day of it."—Liz Clayton, coffee columnist

[Photo: Liz Clayton]

Homemade Almond Milk
Homemade Almond Milk
"Making nut milk from scratch is as easy as everyone says it is. Really! All you need are some nuts—almonds, cashews, pistachios, anything you want—a blender, some water, and cheesecloth if you want to strain out the nut bits, though I've left them floating in some batches for a pulpier experience. I've been whizzing up batches of almond milk during Vegan Month with my best friend the immersion blender, adding a few pinches of sugar and sea salt. Here's a recipe, to which you could add spices or maple syrup."—Erin Zimmer, National Managing Editor
Automobile at The Dead Rabbit Grocery & Grog, New York
Automobile at The Dead Rabbit Grocery & Grog, New York
"You'll find this absinthe-starring riff on a Death in the Afternoon at the upstairs lounge of this new dual-concept bar in New York. The cocktail is great choice for fans of the green stuff, as the addition of Champagne brings out the spirit's anise-laced aromatics."—Maryse Chevriere, NY cocktail columnist

[Photo: Maryse Chevriere]

Boss Lady at Franklin Mortgage in Philadelphia
Boss Lady at Franklin Mortgage in Philadelphia
"My favorite drink this month is the Boss Lady at Philly's Franklin Mortgage & Investment Co. I like it because it's tricky. With high-octane starting point like Old Grand-Dad 114, it's easy to assume it's gonna be a barnburner, by Colin O'Neill does a killer job balancing this all-booze endeavor. Landy VS Cognac and Pedro Ximenez Sherry provide casky context to complement the bourbon; House Spirits coffee liqueur and raw sugar smooth out and sweeten the deal, but not too much."—Drew Lazor, Philadelphia cocktail contributor
Coffee in Vietnam
Coffee in Vietnam
"One of the best parts of traveling in Vietnam was the coffee—whether you're in the middle of Hanoi or on a bike ride through more rural parts of the country, you can count on a great coffee, because even the worst beans are made immeasurably better with sweetened condensed milk. Hanoi had a few great coffee shops; here, at Cafe Duy Tri, are the best white coffee I had, and the best ca phe sua chua—housemade frozen yogurt with a strong coffee pour. Mix it up and you have something like the best Frappuccino you can imagine: icy and smooth and a little tangy, lighter than an affogato, more drink than dessert. (Cafe Duy Tri discovered on a Hanoi street food tour with Sticky In Hanoi—highly recommended if you're in the city.)"—Carey Jones, Senior Managing Editor
Boiled Coke with ginger and lemon
Boiled Coke with ginger and lemon

"During my recent press trip to Hong Kong (sponsored by the Hong Kong Tourism Board), I tried boiled Coke with ginger and lemon for the first time. Yup, that's hot, flat Coke flavored with lemon and ginger. It's popular as a cold remedy, but I drank it while I was un-sick during breakfast. Totally started off my day right." —Robyn Lee, AHT Editor and Photographer

[Photograph: Robyn Lee]

Triple XXX Root Beer
Triple XXX Root Beer
Before you get any ideas, Triple XXX is a "family restaurant." It says so on the website, the logo, and on the bottle. Moving on. The old school chain actually has a strange and fascinating history, which started way back in 1895 in Galveston, Texas. Fast-forward more than a hundred years, and the company is currently based in West Lafayette, Indiana (home to Purdue University) and also sells its own root beer. Still, I had no idea I could score one in Chicago until I saw it behind the counter at The Haute & The Dog in Wicker Park. Lightly carbonated, it has a clean taste that doesn't try to shock you. It's a nostalgia pick for sure, but it's one that I wouldn't mind having occasionally. —Nick Kindelsperger, Chicago Editor
Fatal Sting at Nopa, San Francisco
Fatal Sting at Nopa, San Francisco
"The Fatal Sting at Nopa helped me keep my kinda-sorta-new love affair with mezcal going this month. The drink is a spirituous, three-ingredient wonder, blending Fidencio mezcal, Bonal, and Angostura bitters. Undeniably strong, yet perfectly balanced, the Sting's flavors of deep anise, warm-spiced bitters, and heady smoke blend so well that I'm shocked I hadn't tried them in combination before—the drink has the kind of depth I usually associate with good bourbon drinks. And as for me and mezcal? With drinks like this, we're bound to be hot and heavy for a while longer."—Lauren Sloss, San Francisco columnist
Piña Colada at L'Escargot, St. Maarten
Piña Colada at L'Escargot, St. Maarten
"The best drink I had this month was on a family vacation to St. Maarten: a piña colada from L'Escargot, a colorful restaurant my parents discovered when they celebrated their honeymoon 31 years ago. No premade mix used here—it certainly soiled the taste of the piña coladas at the hotel pool!"—Jessica Leibowitz, photo/video
The New Partner from Elsa, NYC
The New Partner from Elsa, NYC
"Caraway-infused Overholt rye whiskey makes a perfect backbone for a delightful mix of honey, mint, pressed apple, Velvet Falernum, lemon, and wormwood bitters. This one's a tad sweet and very refreshing, thanks in part to its large rosemary sprig garnish—strong enough for a man, pH balanced for a woman."—Jaclyn Einis, NY cocktail contributor