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Wayne Curtis

Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives in New Orleans.

Drinks

In the Virginia foothills, Old World and New unite in a bottle of single malt

Drinks

Get to know an overlooked classic drink

Drinks

Jägermeister returns, newly respectable

Drinks

Barbecue meets its perfect match in this blend of mezcal and amaro

Drinks

A distillery known for moonshine makes a rye that really rocks

Drinks

This cross between a mint julep and a whiskey sour just might be your new favorite cocktail

Arts & Culture

The most recognizable painter in New Orleans is on a mission: to make sure the City doesn’t forget the artists who keep it funky

Drinks

This traditional Italian liqueur takes a turn South

Drinks

The doors are open at the Garden & Gun Club—our new Atlanta bar and restaurant

Drinks

New bars inspired by the cantinero tradition

Drinks

Add these brand new (or soon-to-open) spots to your must-visit list

Drinks

For a taste of the South’s cocktail revolution, pull up a stool at one of these recently opened establishments

Drinks

The ultimate pro move for mixing the perfect punch

Drinks

Think of this history-steeped blend of sweetened tea and rum as a template— and then tweak it

Drinks

From simple colonial-era rum-and-citrus concoctions to effervescent blends of champagne and brandy, nothing gets a party started—or keeps it going—quite like a big bowl of punch

Drinks

This blend of brandy, rum, and Madeira really packs a wallop

Drinks

Bubbly enlivens a refreshing post-prohibition mix

Drinks

One bowl, three centuries of New Orleans tradition

Made in the South Awards

Drink Category Runners-Up: A rye whiskey from Kentucky, Blackberry Farm’s Imperial Stout, and Castle Hill Cider

Made in the South Awards: Food

Runners-Up: sweet-cured jalapeños from Jed’s Finest, a magnolia vinegar from Lindera Farms, and Blackberry Patsh’s satsuma syrup