Cambridge mainstay Fitzbillies has always been one of my favorite stops when I'm in England. I look forward to the reliable tea and Chelsea buns they're famous for, but on my most recent visit I noticed that the university town fixture has somehow changed—newer, fresher, bigger, brighter. Keep reading »
Straight up, over ice, or frozen, daiquiris are just as good now as when Hemingway drank them. Try these 9 variations, from a classic version on ice to one puréed with fresh blackberries. See our favorite daiquiri recipes in the gallery »
Credit: Michael Kraus
From SAVEUR Issue #156
Years ago, I had little use for the daiquiri. I regarded it as a fruity, frothy, adolescent concoction, made for injudicious college drinking and the "specialty cocktail" page at chain restaurants, all too often impregnated with artificial colors and flavors. Then something changed: Mixologists rediscovered the drink. Using careful techniques and artisan rums, they started pouring daiquiris of beauty and of balance. How could a cocktail I once dismissed as garish be able to clean up so nicely? It simply went back to its roots. As I found out when I looked into the matter, the daiquiri in its inaugural incarnation possessed a dignity and purity to match any libation. Keep reading »
Credit: Michael Kraus
Most pizzerias in Naples—and in Italy in general—are content to serve predictable drinks such as Moretti lager or Coca-Cola. And most Neapolitans are content to drink them. But times are changing even in tradition-minded Italy, where there's a growing awareness of the finely crafted beers, wine, and artisanal sodas that can enhance a meal centered around pizza. Here are some of our favorites. Keep reading »
Ordering a Monaco in Paris is akin to ordering a Shirley Temple in the states—only kids do it. I didn't know this the first time I heard about the frothy beer cocktail, which is spiked with grenadine or cassis and French lemonade; I just thought it was an ingenious way to dress up a light brew. As I explored Paris, ordering Monacos along the way, Parisian bartenders started to snicker at me. When a friend eventually whispered that only high school kids drink this beverage, I realized I had managed to make myself look young, even in a country that doesn't ask for your ID at the door. Mon dieu! Keep reading »
Credit: Helen Rosner
From SAVEUR Issue #156
In college, I read about fin de siècle Vienna and fell in love with the city from afar. I took Viennese modernists as my heroes and became enamored of their ideas: Arnold Schoenberg embraced musical dissonance; Sigmund Freud asked the individual to reject no aspect of himself, no matter how crude, in striving for self-insight. Experimental yet informed by ancient urges, a friend to nature but committed to a built future, their modern man was a complicated blend of the old and the new. Keep reading »
Credit: Mark Smith
There's a reason we often describe a joyful personality as bubbly, effervescent, or sparkling—there's just something about those little bubbles that lift the spirits. These 10 fruity champagne cocktails are perfect for spring brunches, Mother's Day dinners, or just an afternoon tipple. See all the cocktails »
Credit: Maxime Iattoni
When I was young, the quickest way for me to get into a ravenous state of gastronomic longing was to watch Willy Wonka and the Chocolate Factory, the 1971 fantasy musical about a lonely chocolatier and the hapless children he squired through a tour of his factory. From a chocolate river, to chewing gum that made you feel like you'd eaten a full roast-beef dinner, to wallpaper that tasted like fruit (sadly, despite my checking for it, my parents' Virginia home did not have this feature), the wonders of Willy Wonka's world sent me spiraling into fantasy.
See the recipe for Fizzy Lifting Drink »
Credit: Helen Rosner
In the western Mexico town of Tequila, there's a small, nondescript cantina called La Capilla, which happens to be a major bucket list stop for the world's cocktail nerds. La Capilla (which translates to "the chapel") is the home of the batanga, a simple drink created in the 1950s by Don Javier Delgado Corona, the bar's owner. Now well into his nineties, Don Javier can still be convinced to get behind the bar to make a drink or two for tequila pilgrims. Keep reading »
Credit: Gabriella Porter
When it comes to drinks for Cinco de Mayo, we've got too many favorite Mexican-inspired cocktails to serve just one. From a classic frozen margarita, to the Chico—a blackberry liqueur and tequila cocktail popular in Texas/Mexico border towns in the 1950s—to the refreshing combination of sweet and tart that is the grapefruit-based Paloma, these drinks keep the celebration going. See the gallery »
Credit: André Baranowski
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