The Pacific Northwest is America’s breadbasket of pears, so we produce some smashing pear brandy — including some with a pear in the bottle.
Stories written by Tantri Wija and Andy Perdue for Pacific NW magazine about drinking – from craft beers, new distilleries and great wines to fancy coffee and sodas. If you can drink it, we’ll write about it.
The randomly alcoholic Long Island Iced Tea might get a bad rap, but high-end mixologists can raise the bar considerably
There is no set "recipe" for a LIIT, only a method: Mix a lot.
Early sailors were issued weak rum rations, but this modern mix will buoy your spirits.
A monthly cocktail contest at the Smith Tower Observatory & Bar elevates mixology with creative concoctions
June’s winner: the "Citrus Garden," a tart, springy cloud of Amaro Montenegro, vodka and lemon juice, with just a whisper of absinthe.
Now that drinking this Oaxacan spirit is a high-end experience, you’re not throwing away this shot.
"Real" Maraschino cherries, truer to their origin, are a purple-wine color.
The Leonetti Cellar legend is expanding into an alluring new direction: "the heartbreak grape."
OK. It’s a little silly. But that’s no reason not to make your first legal drink a Birthday Cake shot.
It’s a 21 fun salute with this goes-down-easily magical mix of festivity.
If you can’t stomach this gooey, boozy egg liqueur as a sunny-side bottom’s up, recipes abound for cakes and puddings (and, here, for eierlikör itself).
Bock, originally a medieval German beer, is a malty, full-bodied brew with a rich, smooth (and never too-sweet) taste.
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