Recipes, history and the best bottles to give (and receive) this season. Distilled beverages, alcohol, spirits, whatever you call it, these potent potables are no more indulged on than during the holidays. Just in time for the party circuit, our second Connoisseur Series features a little history, a few great recipes and a lot of bottles that are good enough to give or receive.

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We wake up to it, we end meals with it, our workday is scheduled around it. It is as much a part of our daily lives as water. With terms like macchiato, peaberry and Swiss water entering the common vernacular it seems a new breed of enthusiast has emerged, whose seriousness about the drink parallels that of an oenophile. In our first Connoisseur Series, we take a look at trends, methods and local resources for the second most traded commodity in the world—coffee.

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