Slideshow: The Best Drinks We Drank in November

Toppling Goliath Mornin' Delight
Toppling Goliath Mornin' Delight

"I've tasted some awesome beers this month for a big upcoming project, but this one from Toppling Goliath in Decorah, Iowa really stuck in my mind. This Imperial Stout is silky, rich, and mouthcoating—like an espresso and a slice of flourless chocolate cake all in one, with a wonderful lingering roasty chocolate flavor and a dollop of maple-like sweetness. If I were the kind of person who went on road trips to seek out excellent beers, this is one brew I'd put on the must-taste list."—Maggie Hoffman, Drinks Editor

[Photo: Maggie Hoffman]

Oaxaqueño at The Greenwich Project, NYC
Oaxaqueño at The Greenwich Project, NYC

"I generally like corn in my cocktails, but I loved this corn juice and mezcal concoction at The Greenwich Project. There's corn juice, Fidencio mezcal, and notes of cinnamon, chocolate, and fresh chili, but it's a lively sipper, not something to doze off to."—Max Falkowitz, SENY editor

[Photograph: Carey Jones]

Bison Grass Vodka
Bison Grass Vodka

"I very rarely drink vodka, with one exception: Żubrówka, or "ZU," distilled from rye and flavored with bison grass for a completely distinctive herbal, grassy, faintly vanilla flavor. We've been playing around with it in cocktails, though the simplest—the 'Apple Pie Cocktail,' 4 parts apple juice or cider, 2 parts ZU—is pretty tasty in its own right. Rather than over ice, as I've been doing, I'm thinking of trying it heated during the cold months ahead..."—Carey Jones, cocktail contributor

[Photo: Carey Jones]

Fresh juice in Colombia
Fresh juice in Colombia

"There's a lot to look forward to when I visit my wife's family in Colombia. High on that list: fresh juice every morning. My mother-in-law knows that I like and stocked up on guanabana and lulo this time. Guanabana is a giant fruit that looks like it could be a dragon's egg but tastes like a cross between a pineapple and a banana. High in pectin, the juice thickens up into a milk-shake like frothy consistency even with no dairy. Lulo, on the other hand, is thin, tart, and astringent with a citrus-like aroma and a faint scent of menthol. (Check out the links for more on Colombian fruit, and extra points if you can identify the two that are on the table next to the cups!)"—J. Kenji Lopez-Alt, Chief Creative Officer

[Photo: J. Kenji Lopez-Alt]

Chocolate Milkshake at Grazin' Diner in Hudson, NY
Chocolate Milkshake at Grazin' Diner in Hudson, NY

"Okay, so this kind of blurs the line between best drink and best dessert, but I consumed it with a straw, so therefore I declare it a drink. On a weekend trip upstate, I swung by Grazin' Diner, a retro-styled lunch counter owned by the farmers at Grazin' Angus Acres, a small, premium grass-fed beef operation in Columbia County. The dairy used here is, understandably, local and organic, and blended with homemade ice cream to the perfect smooth, creamy consistency."—Jamie Feldmar, Managing Editor

[Photo: Jamie Feldmar]

Heady Topper
Heady Topper

"I had plenty to drink over the long Thanksgiving weekend, but the stand out was a Heady Topper from The Alchemist (Thanks Peg!). It's hoppy and delicious—and definitely worth seeking out."—Paul Cline, developer

[Photo: Paul Cline]

Cranberry Sage Soda from Brooklyn Soda Works
Cranberry Sage Soda from Brooklyn Soda Works

"Thanksgiving leftovers (and hangovers) are a bit overwhelming on the old digestive system, so this year I turned to non-alcoholic digestif strategy. The refreshingly tart-yet-sweet and herbaceously complex soda from Brooklyn Soda Works definitely hit the spot and made that third turkey and stuffing sandwich go down smooth. Perfectly standing in for my favorite side that there's never enough of (seriously why does the cranberry sauce always run out before the gravy??), it's Thanksgiving in a glass in the best way possible."—Andrew Strenio, spirits reviewer

[Photo: Andrew Strenio]

The Last Cocktail at Prima, NYC
The Last Cocktail at Prima, NYC

"I head to Prima pretty regularly to take advantage of their great oyster happy hour. But as much as I enjoy the oysters, it's The Last Cocktail—a fizzy base of gin and Prosecco, dosed with a floral not-too-sweet pear purée, tart lemon juice, and a touch of rosemary-infused agave—that guarantees my return. Often, autumnal drinks emphasize warmth and comfort; I love that Prima's take is bright and energizing, but no less seasonal."—Niki Achitoff-Gray, Associate Editor

[Photo: Maggie Hoffman]

La Verdad from Puesto in San Diego
La Verdad from Puesto in San Diego

"This dazzling, nearly neon green concoction of cactus juice, agua fresca, lemon, and tequila blanca from Puesto's new location in The Headquarters is so bright and vegetal, it tastes like a cure-all elixir, with the added benefit of a buzz. You want this, along with an order of chicken al pastor tacos."—Erin Jackson, AHT Contributing Editor and San Diego contributor

[Photo: Erin Jackson]

21st Amendment Bitter American
21st Amendment Bitter American

"21st Amendment Brewery's Bitter American beer was kind of a revelation this holiday weekend. I love the taste of hoppy IPAs, but their high alcohol content can be a problem for all day sipping. This beer is the perfect middle ground—all the taste of hops with only 4.4% alcohol."—Carrie Vasios, Sweets Editor

[Photo: Carrie Vasios]

Le Pergole Torte
Le Pergole Torte

"Earlier this month I got to have dinner with an Italian winemaker at SPQR in San Francisco. Rather than focusing on his own wines, he wanted to spend time enjoying what he viewed as the best wines of Italy. As our second wine we drank Le Pergole Torte, the first single vineyard 100% Sangiovese "Super Tuscan" made. To make it, owner Sergio Manetti went against the easy practices of bulking up Sangiovese with Bordeaux varieties, instead choosing to showcase the extreme elegance possible with only the Italian grape. We shared the 2009, and though the wine was still young, its elegance was overwhelming. The beautiful, subtle flavors of the earthy fruit, and the wonderful texture of the wine show what makes La Pergole Torte one of the great wines of Italy. I'm so grateful for drinking it."—Hawk Wakawaka, Pairings Pictured