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Sipping

Virgil’s Root Beer, Reed’s Original Ginger Brew, and China Cola

Microbrews for the underage (and non-alcohol-drinking) crowd
Put down that Pepsi for a minute; Virgil’s Root Beer, Reed’s Original Ginger Brew, and China Cola offer quirky takes on traditional sodas.

By MARLISSA BRIGGETT | January 31, 2007

Hit us with your best shot

Sometimes we don't need a full-size cocktail
Shots are like candy bars: you’re worked up and craving one by the end of a stressful day, but once you’ve downed 12 in a row, you begin to feel a bit queasy.

By HEATHER BOUZAN | February 01, 2007

Eastern Standard’s beer ice cream floats

Have a cold one
Root-beer floats are kids’ stuff.

By MIKE MILIARD | January 24, 2007

Stuff to drink

We challenged nine local mixologists create the perfect cocktail. They didn’t disappoint us.
It's no secret that we love a good cocktail, but when said cocktail is created with us in mind, it become struly impossible to resist.

By HEATHER BOUZAN | January 08, 2007

A guzzler’s glossary

From amontillado to uisge beatha, we’ve got the definitions to help you dazzle your fellow boozers
“Alcoholic” and “articulate” rarely appear in the same slurred sentence, but it’s high time they did.

By RUTH TOBIAS | January 08, 2007

Finer wine?

Getting to the bottom of the organic-wine trend
How'd you like a bit of stag’s bladder with that Bordeaux?

By RUTH TOBIAS | December 22, 2006

Delirium Noël

Unwrap one
Sometimes it seems as if Christmas is associated with all the wrong liquids.

By MIKE MILIARD | December 20, 2006

Polcari Coffee’s flavor extracts

Got holiday spirits?
Sure, you could bake cookies this holiday season.

By GENEVIEVE RAJEWSKI | December 13, 2006

The chosen ones

When it comes to bartenders, which drinks separate the masters from mere mixologists?
You may be a mighty fine scribbler, but until you’ve penned a sestina, you’ve got no business calling yourself a poet.

By RUTH TOBIAS | December 08, 2006

Best Friends Cocoa

Make some friends
Remember your resolution to drink more green tea for its cancer-fighting benefits?

By MARLISSA BRIGGETT | November 21, 2006

Settle down

Ginger makes cocktails easy on the stomach
Ginger is God’s way of forgiving greed.

By RUTH TOBIAS | November 21, 2006

The Kaiser Imperial Oktoberfest

The party’s not over
Oktoberfest is, like, so one month ago.

By MIKE MILIARD | October 31, 2006

Game on?

Score a touchdown with the perfect football-food wines
Autumn, and the livin’ is easy — at least for you beer buffs.

By RUTH TOBIAS | October 30, 2006

Young guns

Meet the new guard of twentysomething wine experts
Your average American oenophile, circa 1980: soon-to-be-dead white guy with Benjamins to burn on Bordeaux.

By RUTH TOBIAS | October 30, 2006

Brother Thelonious Belgian Style Abbey Ale

Not a bum note
They called him Melodious Thunk.

By MIKE MILIARD | October 18, 2006

Lagunitas Freak Out! Ale

Wowie zowie!
“You can’t be a real country unless you have a beer and an airline,” Frank Zappa once said.

By MIKE MILIARD | October 11, 2006

Bittersweet

From appetite stimulant to stomach soother, bitters cure what ails you
On a family trip to Italy last year, my old dad, bless him, was crippled daily by excruciating tummy aches.

By RUTH TOBIAS | September 22, 2006

School spirits

You don't have to be a student to enjoy the bars near some of the city's most famous universities
It's back-to-school time, and you know what that means: throngs of college kids swarming the city, stealing back your summer fling (okay, he was19), and generally making you feel old.

By HEATHER BOUZAN | September 05, 2006

Read all about it

Some of Boston’s best bars have a literary history
Riding there red line from Central Square to Park Street recently, a friend of mine from Philadelphia surveyed the length of the train and said, “You don’t see this in Philly.”

By NINA MACLAUGHLIN | September 01, 2006

Anheuser-Busch Demon’s Hop Yard IPA

Big brewer, big flavor
When A-B, the world’s third-largest brewery, announced their “You Choose It, We’ll Brew It” campaign, in which New England beer drinkers were afforded the opportunity to vote on a craft beer that would reflect the region’s tastes, I was wary.

By MIKE MILIARD | August 30, 2006

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