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In Defense of Demi-Sec: The Best Sweet Champagnes to Drink This Holiday Season
By
CÉLINE BOSSART
From Jamaica to Senegal, This Crimson Infusion Reigns Supreme
By
SHANNON MUSTIPHER
Flor de Jalisco (Hibiscus Tequila Mule)
By
SHANNON MUSTIPHER
In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One
By
SHANA CLARKE
Your Kentucky Derby Party Needs Bourbon-Based Refreshments (Along With That Statement Hat)
By
STEPHANIE BURT
Raw Bar Season is Upon Us—Here’s What 3 French Wine Pros Pair With Their Oysters
By
CAITLIN GUNTHER
How To Open Champagne Like A Swashbuckling Sommelier
By
CELINE BOSSART
Green Goddess Cocktail
By
VAUGHN STAFFORD GRAY
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Bull Ring Cocktail
By
SHANNON MUSTIPHER
In Defense of California Chardonnays
By
CÉLINE BOSSART
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
At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport
By
RACHEL SIGNER
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
Ginger Makgeolli Twist
By
ALICE JUN
Makgeolli Old Fashioned
By
ALICE JUN
How to Make Makgeolli
By
SAVEUR EDITORS
It May Be September, But We’re Not Done Drinking Rosé
By
KAT CRADDOCK
Minty Mocha Cold Brew
By
ALISHA MCDARRIS
Gin Gimlet
By
CÉLINE BOSSART
Homemade Lime Cordial
By
CÉLINE BOSSART
The Truth About Natural Wine and Hangovers
By
BENJAMIN KEMPER
The World’s First Premium African Caribbean Rum Reimagines a 400-Year-Old Category
By
DAN Q. DAO
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