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The Best Bourbons for Gifting, Mixing, and Straight-Up Sipping
By
STEPHANIE BURT
The Future of This Berry Is at Risk—Could a Burgeoning Wine Industry Come to Its Rescue?
By
SHANA CLARKE
In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One
By
SHANA CLARKE
In Sri Lanka, This Centuries-Old Spirit Is Shaking Up The Local Cocktail Scene
By
ZINARA RATHNAYAKE
A Martini Tasting Menu with Caviar Pairings Is a Dream Waiting to Happen
By
ELLEN FORT
Zabaglione Pavlova with Pineapple and Black Pepper
By
TAMMIE TECLEMARIAM
Flavorful and Versatile, Zabaglione Is a Festive Way to Cap Off the Meal
By
TAMMIE TECLEMARIAM
Moscato by Another Name Is Not as Sweet
By
TAMMIE TECLEMARIAM
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These Cool Local Bottle Shops Champion Unorthodox Winemakers
By
SHANE MITCHELL
A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines
By
LAUREL EVANS
From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now
By
RACHEL SIGNER
Yuzu Makgeolli Mule
By
ALICE JUN
Makgeolli Old Fashioned
By
ALICE JUN
How to Make Makgeolli
By
SAVEUR EDITORS
Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time
By
JULIANA SOHN
Padma Lakshmi Makes This Spicy Swap To Give Her Martinis Extra Kick
By
CÉLINE BOSSART
Dirty Vodka Martini
By
PADMA LAKSHMI
Plum Flambée Is a Fragrant, Fleshy Ode to Eau-de-Vie
By
TAMMIE TECLEMARIAM
Make Your Scallops Sing with a Shot of Mezcal
By
TAMMIE TECLEMARIAM
The Origin and Art of Japanese Rice
By
DAN Q. DAO
Homemade Maraschino Cherries
By
KATE LEBO
The Most Inventive Spritzes Around the Country for When You’re All Spritzed Out
By
CÉLINE BOSSART
Italicus Spritz
By
SAVEUR EDITORS
This Ex-Detective is Now Making Absinthe on the French Border
By
ADAM CENTAMORE
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