Issue 64
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Issue 64
The Usual
Sections
- How-To
- History
- Interviews
- Icons
- Fiction
- Travel
- Podcasts
- Politics
- Film and Video
- True Adventure
- Creed
- Prohibitionists
- Biography
- Bar Culture
- Etiquette
- Poetry
- Investigative
- Booze
  - Cocktails
  - Spirits
  - Beer
  - Wine
Top Hits
- The 86 Rules of Boozing
  
  Here’s Why Champagne Is Fucking Overrated
  
  The Fire Inside: The Great Drunkards and What They Drank
  
  Dead End Drinks
  
  Welcome to BoozeTown
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No. 60

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CHOOSE YOUR BOOZE

Which liquor is going to get you through this political season?

Rum: Will Fix It or Burn It to the Ground
Vodka: The Clear Choice
Whiskey: Drink Free or Die
Scotch: Don't Let the Tie Fool You
Straight Booze, No Chaser
Gin: Like Vodka, But Classy
Tequila: The FUN Psychopath

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April 19: National Garlic Day
It's National Garlic Day. Which makes one wonder, are there boozes incorporating the pungent herb? There are surprisingly few. A couple garlic-flavored vodkas and that's about it. It's strange. There's a liqueur for every herb, pepper, flower and fruit on the planet, there are snake- and lizard-flavored liquors, for heaven's sake, but not a garlic liqueur. I sense a vacuum. I think the garlic-growing regions of the world need to step up. I mean, what could be more jolting than a shot of fermented garlic? It'd fix that hangover right up. It'd probably cure the common cold. And it'd be great for social distancing, if you know what I mean.

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