Let's talk about how October went. The bad news: rainy weather, a chill in the air, and the sense that you really need to walk around wrapped in a fuzzy blanket to make it through. On the plus side: hot toddies! And excellent tea, and good coffee, and a nip of Scotch when nothing else will do the trick.
The Latest in Drinks
As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.
Whether you're hosting a Halloween costume party or just sticking around the house handing out Kit-Kats, October 31st calls for a cocktail or two.
Halloween candy is just fine, but come fall, I crave creamy, chocolatey oatmeal stout. I asked our crew of beer experts—all Certified Cicerones—about the best of the bunch.
Rummy bears = gummy bears soaked in alcohol. But little bears with boozy bellies are just the beginning.
Scotch really is one of the most expensive drinks out there. But even if you're watching your wallet, there are some great bottles to try.
What to look for in a Southern cider, and seven bottles you should seek out now.
Stash a bottle of amaretto in your freezer and you'll be ready to make the ultimate Almond Joy-inspired boozy milkshake.
Don't call it grandma booze; we love crème de cassis! Our favorite brands, plus how to use this forgotten liqueur in drinks.
It's whiskey o'clock soon, right? These simple cocktails call for no vermouth or liqueur: just one bottle of bourbon.
Remember that one house in your town that gave out full-size Snickers bars to trick-or-treaters? This shake is that same sort of victory.
These days, you can find beer pairings for everything from cheeses to Mexican food and beyond. But what about pairing beer with, well, more beer? No, I'm not about flights, I'm talking about blending: one of the easiest and most versatile two-ingredient cocktails you'll ever meet. Here are four fall-friendly combinations to get you started.
I set out to improve upon the unimprovable, to somehow capture the spirit of the Reese's Cup in drinkable ice cream form.
The key to getting into cider is to seek out the type that's right for you.
One more piece of the fancy-bar-at-home puzzle: the shrub. No, I don't mean some kind of house plant. The tart and tangy vinegar-based concoctions have made a comeback in the cocktail scene, and with the help of a new book from longtime Serious Eats contributor Michael Dietsch, you can whip up your own.
Toasty, malty, nutty: they're just the kind of flavors you want in autumn, the ones you need to accompany roasted parsnips and squash, a crisp-skinned chicken or a comforting bowl of chili. Luckily for all of us, these flavors are found in abundance in the freshly released amber-colored Märzenbiers that make the rounds each Oktoberfest season.
As Genki Takahashi and I drove down the Kyushu Expressway, I was reminded of Napa Valley. As in Napa, the highways are lined with fields growing the local specialty in perfectly manicured rows. But the crop here isn't grapes: it's tea. Matcha, specifically, and some of the finest in Japan.
This past month, we kept sipping the refreshing drinks of summer: cherry-lime rickeys, margaritas, and crisp, thirst-quenching beers. But we also declared it time to break out the bourbon and get started with our fall drinkin'.
When we think of American whiskey, we usually think of rich, sweet corn-based bourbon, or perhaps spicy and grassy rye. But the category of American single malt whiskey is on the rise. Here are some delicious bottles to try.
Cooking spaghetti and meatballs, baked ziti, shrimp scampi, or Fettuccine Alfredo for dinner? Don't leave your glass empty! We asked our crew of sommeliers from around the country for their wine-pairing advice.