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Glossy Booze: Late March Edition

Glossy Booze is a round-up of alcohol stories in magazines.

Sunset (April) has less booze coverage than usual, with a recipe for a Basil Gimlet and some recommended Viognier wines for warm spring days.

 

Details (April) has a list of best dive bars in the US.

In Esquire (April), David Wondrich writes about a basic cocktail formula that can be used to make many cocktails: 2 oz liquor, 1 oz fortified wine, 1 tsp liqueur, and 2 dashes bitters.

Playboy (April) has a story on gin, with some recommended brands and cocktails.

Men's Journal (April) has a story on Irish Whiskey with some bottles to try.

Bon Appetit (April) has a recipe for the Rose Margarita served at Stack in the Las Vegas Mirage, one for the Double R Daiquiri by Todd Thrasher of PX, some under-$20 Vinho Verde wines, and an interview with Jeff Gordon about his wines.

And Mutineer Magazine, a relatively new drink magazine, announced national distribution coming soon. They have stories on Jones Soda, Sierra Nevada, Zane Lamphrey, Energy Drinks, and couples in the wine business.

Glossy Booze: Early March Edition

Glossy Booze is an occasional round-up of cocktails and spirits stories in magazines.

Imbibe Magazine (March/April) has features on smoked cocktails, "coffee happenings across the globe," moonshine, beer and food pairing, drinking in Philadelphia, and Riesling.

7X7 (February) has a story on pizza-pairing with wine.

Bon Appetit (March) is full o' booze this month, with a recipe for Toby Maloney's cocktail Maloney's Irish Cream, the difference between mixologist and bartender, songs for a cocktail party, recommended absinthes, a feature on vodka, and a recipe for the Orange Aperol Sun.

GQ (March) has a quick mention of Averna and Riedel stemless wineglasses. In the February issue there's a brief mention of winter white wines, Red Bull's soda, and a recommended $11 bottle of wine.

Esquire has a story on box wine.

Details' Rob Willey writes about investing in wine.

Playboy (March) has a mention of Snake & Jake's Christmas Club Lounge, a dive bar in New Orleans.

Sunset Magazine (March) has a story on five sake standouts and pairings with it, a weekend in Dry Creek Valley, and bargain wines to bring to parties.

Glossy Booze: Early February Edition

 Glossy Booze is a round-up of drinking stories in magazines.

ReadyMade February/March has a short story on how to throw a cocktail party.

GQ (January) lists some tasting notes on football player-branded wines.

In Details (Feb), Rob Willey has a story on some new versions of the Bloody Mary with an endorsement for the Bitter Truth celery bitters. He lists five places doing interesting things with their Bloodies- Sepia in Chicago, Florida Room in Portland OR, Prune in New York, Bobo in New York, and Absinthe in San Francisco.

Playboy (February) mentions the Cointreau molecular mixology kits that you can't buy, lists a few recipes for hot cocktails, and in The Playboy Advisor recommends a few brands of bottled Dirty Martini mixes. Say No to Brine!

Sunset (Feb) has a story on the new Fillmore jazz district in San Francisco, one on a trip to visit sparkling wineries in California, and a third on aphrodisiac wines.

Glossy Booze: Mid-January Edition

Glossy Booze is a round-up of stories appearing in magazines sent to my house.

In Playboy (January), Scott Beattie continues his media onslaught with a recipe for his Pelo de Perro (that's hair of the dog) from his book. There's also a nice two-page spread on champagne, including a few cocktails.

 Sunset has a story on how to pair wine with vegetables, which is a nice change from the meat/fish thing.

Men's Journal also has a Scott Beattie cocktail recipe, this time the the Huck Yu. Beattie's book may have been listed in every single magazine I subscribe to.

In the February issue of the same magazine, there's a blurb about rye whiskey and (ri)1 in particular, as well as three beers to pair with chili.

Best Life (February) has a big story on the Fountain Jet soda maker. I have one that I love, and now they come in festive colors!

In Bon Appetit, Andrew Knowlton lists a Hot Toddy recipe called The Laureate from Daniel Hyatt of The Alembic. Here is the recipe online. There is also a large feature on natural wines.

Oh, and another San Francisco drink recipe is here as well. I'm pretty sure the Catch-22 cocktail was not actually created by Elizabeth Faulkner who is credited indirectly the story (and directly online), but by bartender Jackie Patterson.

In Esquire (February) David Wondrich lists the best cheap booze in several categories- brandy, rum, blended scotch, gin, and bourbon. I'm sure it will be online in a week or two so I'll link to it then.

Party Tips from Esquire

I think it's a little odd to put your New Year's party tips in the January issue of a magazine instead of December, then to give away all the content online before it's even January, but that's why I'm not a rich and famous magazine editor.

Nor am I a David Wondrich, who wrote all the booze stories for the issue. They include:

Esquire's Guide to Hosting

A complaint about oversized Martini glasses

And batch-sized recipes for party drinks: the Gin Daisy, Manhattan, and an original drink called the Saint Valentine (umm, wrong month again?) that includes rum, port, Grand Marnier, and lime juice.

Glossy Booze: Mid-December Edition

Glossy Booze is a round-up of alcohol stories in glossy magazines.

-Playboy (December) has a story on recommended bottles of scotch, divided into Speyside, island malt, Highlands, and blended whisky categories. There are recipes for the Roby Roy, Aberdeen Angus (scotch, honey, lime, Drambuie), and Black Jesus Shooters (one part Jagermeister to two parts scotch). Also in this issue, best winter brews.

-Best Life (December/January) has a story by Sang Yoon (owner of Father's Office restaurants) on recommended champagnes.

-Sunset (November, which just showed up to my house in December) has 10 wine-based mini-esapes.  In the December issue, there are three mocktails from Lucy Brennan of Mint and 820.

-Bon Appetit (January) lists the recipe for the Isle of Pines cocktail (pomegranate juice, rum, grapefruit juice), a list of essential bottles for the home bar, and a blurb on Mud Puddle Books' reprints.

- In 7x7 Magazine, Jordan Mackay has a story on half-bottles of wine, and another on hot drinks like the Spanish Coffee. The story and recipe are online. Also on the 7x7 website is a commercial eggnog taste test.

Free Beer (Magazine)

You can get a free subscription to any number of booze-including magazines (none more inclusive than Beer Magazine, probably) here. It's through GoReadGreen from Zinio.

Glossy Booze: November Edition

Glossy Booze is a round-up of cocktails and spirits stories in magazines.

Men's Journal has this story on the increasing popularity and price of bourbon, along with some recommendations by Wayne Curtis, a few recommended brands of merlot, and a review of The Wettest County in the World.

The December issue of Men's Journal is also out, and has a recipe for the Midnight Manhattan,  a mention of Palo Santo Marron as a good winter brew, an endorsement of Three Thieves Bandit wine in the box as "adventure-ready wine," and a list of "Top Shelf Hooch" including Bluecoat Gin, Vodka 14, Nouvelle-Orleans Absinthe, and Stranahan's Colorado Whiskey.

In San Francisco's 7x7 Magazine, Jordan Mackay lists some steak-pairing red wines, and feature's Jennifer Colliau's Small Hand Foods, her vintage syrup business.

In Details, Rob Willey has a story on eggnog, with some recommended products to put in it- Remy Martin CROP cognac, Old Forrester Signature 100-proof bourbon, Brugal Anejo rum, and El Dorado 15-year-old rum.

Esquire is also on the rum kick, with David Wondrich telling us about how rum ages faster in the hot environments, and recommends a few to try: Clement Cuvee Homere, Angostura 1824, and English Harbour 10-year-old Reserve.

And finally, Bon Appetit has a slew of stories: A recipe for the Algonquin Bar Punch, some suggested champagnes, a fun list on what drinks cost around the world, a recipe for Christmas Caipirinhas (with ginger, ginger beer, and mint added to the usual mix), and a whole vintage cocktail party feature with food and old-style drinks.

Also from the Bon Appetit website, check out these pictures of bartenders in New York making the Blue Blazer.