Bon Appétit has a long history with drinks. Our 50-plus-year archive is packed with advice for pouring Champagne, reviews of coffee machines, and plenty of kitschy ads for vodka, rum, and Frangelico. There were monthly quizzes on wine regions, and celebrities discussing their favorite soft drinks. At one point, we even had recipes for “tipsy pies.”
By the 1990s and early aughts, there were entire issues dedicated to wine, with stories and recipes that celebrated all the ways cooking and dining can be enhanced by a good Pinot or Sancerre.
These days, Bon Appétit and Epicurious still cover beverages regularly, with plenty of attention focused on cocktails, beer, and wine. We’ve got recipes galore, plus bar-focused travel guides and features on breweries worth a special trip. On our YouTube channel, contributor André Mack shares his perspective on the world of wine. But we know our readers are thirsty for more than just alcohol, which is why you’ll also find stories about boba tea and kombucha, sports drinks and berry spritzes, as well as the societal shifts that are fueling the rise of nonalcoholic mixology.
With so much excitement around beverages, it became clear that this was the perfect time to bring back an issue that explores what we drink, how we drink, and the ways beverage culture influences what we eat. In this Drinks Issue you’ll find vodka-infused recipes that go way beyond creamy pasta sauce. We’ve got a suite of 15 refreshing cocktails to welcome the warm weather, all of which can be made with just five easy-to-find bottles. We’ll take you across Mexico for a fresh look at regional mezcals. And Irene Yoo shares her guide to partying Korean-style, complete with drinking games.
And, as always, we’d love to see what you’re drinking this season, so be sure to tag us in your social posts—we’ll clink glasses from afar.
What I’m Loving This Month
Zalto Denk’Art Champagne Glass
Sommelier Aldo Sohm had me taste Champagne in a standard flute and then again in one of these mouth-blown beauties. The difference was profound—they really showed off the complexity.
Archival Agua Fresca
Andy Baraghani’s deliciously unexpected Hibiscus, Orange, and Vanilla Agua Fresca from our June 2016 issue is one of my all-time favorite nonalcoholic drinks. You can find the recipe on our website or in the Epicurious app.
Fabuletta Electric Kettle
I love the clean, slender lines of the sage green Fabuletta gooseneck electric kettle I recently purchased for my New York City kitchen. It looks great on the counter and boils water extremely quickly. $60; amazon.com