Drink Issue 2018


Photo by Crystal Turk

It only takes a pinch of activated charcoal to transform a mixed drink into a spooky delight. Any more than that and it runs the risk of ruining the delicate flavors cultivated with the other ingredients. Read more

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Photos by Davey Landeros

Maybe I’m biased, but I’ve found that most bartenders overlook beer as an ingredient because it is extremely volatile Read more

Drink Issue


Photo by Justin McChesney-Wachs

There are two plant-based flavor agents that court the craft cocktail scene: bitters and shrubs. Most drinkers are familiar with bitters, a long-time staple of traditional cocktails such as Old Fashioneds, Moscow Mules, Manhattans and Sazeracs. Read more

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Photos by Julia Dixon Evans

I’m a sucker for coffee and I’m a sucker for a good cocktail. Read more

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Photo by Lara McCaffrey

Usually added to gin cocktails, the cool, crisp cucumber makes any drink more refreshing. Read more

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Photo courtesy of The Smoking Gun

It has recently come to be that my once ubiquitous use of hot sauce has now been replaced with putting lime juice on just about everything. Read more

Drink Issue


Photo courtesy of The Blind Burro

As far as I’m concerned, there’s nothing that can’t be improved by adding some heat, whether it’s adding a few slices of jalapeño to a burger or dumping a whole bunch of Sriracha (or ghost pepper paste) into ramen. Read more

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Photos by Ryan Bradford

Everyone and their mother has tried a Long Island Iced Tea or a Jack and Coke; I wanted to find drinks that were a little more complex. Good news, fellow Cokeheads, because I found some. Read more

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