Pull into a parking lot in San Gabriel Valley, then take a whiff: Is that five spice tickling your nostrils? Hoisin wafting out that window? The smell of dumplings sizzling in a skillet? As anyone who’s traveled to this corner of Southern California knows, hiding among the drab, sand-colored strip-mall storefronts are some of the nation’s most outstanding Asian restaurants.  

Situated 15 minutes from downtown Los Angeles, these eateries often catch diners’ eyes with bright neon signs and “Best Of” stickers pasted on the doors. Step inside, and you might find soups brimming with braised meats and handmade noodles, baskets of steamed baos, or dim sum carts overflowing with dainty mouthwatering morsels.  

In the mid-1800s, citrus farming brought the first wave of Chinese immigrants to San Gabriel Valley (aka SGV). They were mostly from Guangdong (formerly Canton), which led many Americans at the time to believe Cantonese food was representative of all Chinese food. That false impression was cemented by the Chinese Exclusion Act of 1882, which barred immigration from China altogether. It would be nearly a century before SGV got its next major influx of Asian immigrants—primarily from Hong Kong, Taiwan, and Vietnam—who joined the Mexican, Filipino, Japanese, and South Asian Americans who had already made the area their home.

In the 1970s, new restaurants began cropping up celebrating the cuisines of Hunan, Sichuan, Shanghai, Taishan, Taiwan, and beyond. And recently, wealthy Chinese investors have further changed the face of SGV’s food scene by opening a smattering of high-end dining spots. 

An Angeleno of 27 years, I began my exploration of the area’s food scene in college with late-night rides to boba tea shops and to Hong Kong-style cafes to study for midterms. These days, you’re more likely to find me devouring Emperor’s jar soup, Uyghur big plate chicken, or Asian American mashups like Bopomofu’s honey-walnut shrimp burger. Whatever you’re in the mood to eat, you can probably find it in SGV. Here are the Asian restaurants I’m head-over-heels for. 

Dai Ho

9148 Las Tunas Dr., Temple City
(626) 291-2295

This popular and efficient Taiwanese noodle house opens just three hours for lunch because its handmade threads are sold out by the afternoon. After starting with refrigerator-case appetizers such as shredded tofu with celery and carrots and smashed spicy cucumbers, move on to the beef noodle soup (the national dish of Taiwan, natch), whose springy noodles rest in a complex broth and come topped with flank steak and bright green spinach. If you’ve got room for more, order more noodles—preferably the ones topped with minced pork and fermented bean sauce. (Be sure to bring cash, or be ready to pay via Venmo or Zelle.)

Hui Tou Xiang

704 W. Las Tunas Dr. #5, San Gabriel
(626) 281-9888 

Hui Tou Xiang serves tender dry noodles and rich noodle soups, but pan-fried pork dumplings are their strongest suit. They stand out for their rectangular shape, which makes for more crispy surface area. The pork filling is equally delightful with its touch of unexpected sweetness. Then there are the soup dumplings, with their impressive number of pleats, delicate yet sturdy wrapper, and gloriously splurty center. Basic ambiance and decor—pleather booths, hardback chairs, fluorescent lighting—let the food do the talking. 

Golden Deli

815 W Las Tunas Dr., San Gabriel
(626) 308-0803

Many pho spots look alike in this corner of SoCal, but it’s a mixed bag when it comes to how good the broth is. At Golden Deli, it’s just right—the clear soup sweetly beefy and aromatic with ginger, onions, star anise, cloves and cinnamon. Top your bowl with tender slices of rib eye and brisket, and if you like, tendon and/or tripe. A must-order pho precursor is chả giò, fried spring rolls, which are spectacularly crispy. The best way to eat these is by wrapping them in a lettuce leaf and herbs, which make a crisp, cool counterpoint to the juicy filling of pork, carrots, mushrooms, and glass noodles. Since its first location opened in 1981, Golden Deli has become an SGV institution, with long lines that are worth the wait.

Newport Seafood

518 W Las Tunas Dr., San Gabriel
(626) 289-5998

Newport Seafood is known for its quality seafood, often seen swimming in its tank before you order it. The signature dish is wok-fried, sauce-coated lobster with green onions, garlic, jalapeños, black pepper, and butter, a recipe developed by co-owner Ly Hua reminiscent of his childhood in Phnom Penh. A close second is the baked shrimp and crab, served crisp and eaten shell-on. Speaking of shells, one of my go-to orders is clams with “spicy hot sauce” whose name is as misleading as it is redundant, since there’s little heat to report but plenty of aromatics like basil, garlic, and ginger. Hua and wife Wendy Lam have roots in Guangdong but were born in Cambodia; both sojourned through different countries to eventually land in Southern California, where they met. Through their journeys you can taste your way through the restaurant’s menu filled with Chinese, Vietnamese, Thai, and Cambodian influences.

NBC Seafood Restaurant

404 S Atlantic Blvd., Monterey Park
(626) 282-2323

Dim sum in SGV has come a long way, starting from roving dim sum carts and moving into made-to-order dishes brought hot from the kitchen. NBC Seafood Restaurant is one of the few remaining push-cart holdouts. You know the type: white tablecloths, lazy Susans, satiny gold chair covers that drape over the carpeted floor. I love the bustle and hum of the place—the servers hawking their wares, the whine of turning cart wheels, the din of diners’ conversations. The classics are all you want at NBC, and the classics are what you’ll get: crystal shrimp dumplings; open-faced pork, shrimp and mushroom dumplings; steamed pork ribs; steamed and baked buns filled with chicken or pork and pan fried radish cakes. Just be ready to wave and point when a dish catches your eye—this is no time to be shy.

Yang’s Kitchen

112 W Main St., Alhambra
(626) 281-1035

This second-generation restaurant by Chris Yang and Maggie Ho is a brunch hotspot five days a week and a dinner destination for four, but you can always count on products from local purveyors: This time of year, it’s all about kabocha squash from Yao Cheng Farm and dry-aged barramundi from The Point. Traditional dishes like congee and cold sesame noodles are my go-tos, as is the strawberry amazake smoothie made with Chavez Farms strawberries and oolong “Fresca.” At dinner, Hainan fish rice is a creative spin on what’s usually a boiled chicken dish, with added crunch thanks to crispy fish skin. Dan dan campanelle delivers perfect QQ, and the smoked char siu pork jowl is perfectly tender and sweet, capped off with an outer char. Yang’s wine list is singular and exciting, featuring  unexpected bottles such as Domaine Bükk’s “Litro Libre” made with zenit grapes from Hungary. A great reason to make a reservation for the weekend is wine nights: Flights are $34 and consist of three generous pours.

Bopomofo Cafe

841 W Las Tunas Dr., San Gabriel

Bopomofo is the quintessential SGV Cafe: It’s a casual cafe by and for second-generation Asian Americans and a side project of YouTube sensation Philip Wang of Wong Fu Productions and Eric Wang. They serve inventive beverages like mint matcha lattes and lychee berry bliss, the latter made with calamansi juice, strawberry purée, and coconut milk. If you’re peckish, consider my favorite menu item, the honey-walnut shrimp burger slathered with wasabi-yuzu sauce and topped with candied walnuts, pickled jalapenos, and red onion. There’s also your standard variety of popcorn chicken, crispy niblets dusted in house seasoning, available in white or dark meat and furnished with Thai basil aïoli. 

SinBala

651 W Duarte Rd. Ste. F, Arcadia
(626) 446-0886

SinBala has long been the local standby for Taiwanese comfort food and desserts. The classic order (from the enormous menu) is the pork chop over rice, a battered-and-fried behemoth with a crunchy layer that gives way to tender, juicy meat. There’s also the glutinous meatball, a staple of southern Taiwan, topped with a sweet, orange-tinged garlic soy sauce. Every bite is a delectable combination of pork, wood-ear mushroom, and lip-smacking sauce. After all that richness, a refreshing dessert is in order: Shaved ice topped with condensed milk and your choice of mochi balls, grass jelly cubes, red beans, and boba.

Bistro Na’s

9055 Las Tunas Dr. #105, Temple City
(626) 286-1999

Bistro Na’s introduced SGV to the Imperial cuisine of the Qing Dynasty, representing a new era of deeper-pocketed Chinese immigration to the area. Inside its red- and gold-walled dining room, guests can feast on dishes that were literally made for royalty. Dishes by Bejing-born chef Tian Yong include extraordinarily crispy shrimp in its rendition of walnut shrimp and Emperor’s jar soup, a blend of beef tendon, mushroom, fish maw, quail egg, and sea cucumber suspended in concentrated chicken stock. The restaurant serves only eight Peking ducks per night, and to claim one, you’ll want to call ahead. The bird’s skin has a uniform thickness that almost shatters when you bite into it. Chef Yong carves it delicately and serves the dish himself in two stages—first with only sugar, then in hand-rolled wraps filled with cucumber, green onion, and homemade plum sauce

Dolan’s Uyghur Cuisine

742 W Valley Blvd., Alhambra
(626) 782-7555

Before this Alhambra restaurant opened in 2019, there were hardly any Halal restaurants serving SGV’s Uyghur community. Here you’ll find dishes seasoned with star anise, cumin, black pepper and cardamom—signature flavors of China’s Turkic Muslim minority. Big-plate chicken, the standout main, features flat noodles, potatoes, bell peppers, leeks, and chiles in a spicy, hearty sauce. Equally hard to pass up are the hand-crimped beef and onion manti and the hand-pulled laghman noodles with stir-fried beef and vegetables. Televisions show landscape shots of the vast and diverse landscape of Xinjiang province, and make you reflect on this deep-seated culture fighting eradication. 

Colette

975 N Michillinda Ave., Pasadena
(626) 510-6286

This Pasadena gem that opened in 2022 brings SGV Cantonese cuisine full circle. Though you’ll spot classic preparations—such as dim sum staples like juicy pork dumplings and egg yolk buns or salt and pepper tossed calamari—there’s a new emphasis on seasonality and quality of ingredients. A case in point is chef Peter Lai’s chicken stuffed with shrimp paste distinguished by phenomenally crispy skin. Don’t miss the stir-fried vegetables, including savory luffa tossed with salted egg yolk, and wokked chayote with minced pork and pickled olives. If you’re feeling adventurous, ask your server what the specials are, but don’t veer too far off: While the menu is vast and includes modern takes, experience has shown me that the classics are where it’s at. 

Hsi Lai Temple

3456 Glenmark Dr., Hacienda Heights

In the Easter SGV enclave of Hacienda Heights lies one of the largest Buddhist temples in North America. Hsi Lai, which means “coming west,” is a breathtaking, 15-acre complex with gardens and temples built in Ming and Qing dynasty architectural styles. Every day, they put out a humble $10 vegetarian buffet as a service to the community. You’ll find fairly standard dishes such as tempura vegetables; sesame tofu salad; vegetable broth; stir-fried noodles and cut fruit. The food is nothing to write home about (and may be bland to some, since it’s allium-free due to religious restrictions), but the compound is worth visiting for its meditative serenity alone. The temple encourages visitors to take only what they can eat, so be mindful of waste.

The post An Insider’s Guide to the Pilgrimage-Worthy Asian Restaurants of San Gabriel Valley appeared first on Saveur.

Breaking the cork! Angling the corkscrew just right! Opening a bottle of wine can be perilous. Many professionals rely on a manual corkscrew, aka, a “waiters friend” for popping open that Gamay, but sometimes we want the ease of opening a bottle with the touch of a button. Enter: The electric wine opener. It’s the ultimate enhancement to your home bar set-up, enabling guests with all ranges of wine experience and mobility to open any bottle within reach.

“My mother has arthritis in both hands, so an electric wine opener makes it easier to enjoy the pleasure of wine,” says Nathaniel Muñoz, sommelier and Beverage Manager at Mozza Restaurant Group. 

Today’s electric wine openers come with a wide array of features. Do you want a rechargeable opener or one powered by batteries? Would you like the ability to vacuum seal an unfinished bottle of Albariño so you can enjoy it later without compromising taste? Or are you searching for one that comes with other accessories such as a foil cutter or bottle chiller? We talked to some wine experts about the essential features to look for when shopping. Here are our picks for the best electric wine openers of 2022:

• Best Overall: Secura Electric Wine Opener
• Best For Opening and Resealing: Cuisinart Vacuum Sealer Wine Opener
• Best Rechargeable: Oster Rechargeable & Cordless Wine Opener
• Best Battery-Operated: Vin Fresco Portable Electric Wine Opener With Foil Cutter
• Best Statement Piece: Peugeot French Wood Electric Corkscrew

Features to Keep in Mind 

Ease of Use

Most wine openers will uncork your bottle with a couple of steps: One touch of button drills the corkscrew into the cork. A touch of the “up” button lifts it from the bottle. Finally, there should be a way to release the cork from the device, typically by continuing to press the “up” button, or the same one used to extract the cork from the neck. Other included features—such as a foil cutter to slice away the wrapping, a chiller to keep the bottle cold, or vacuum resealer to preserve leftover wine—might also influence your decision. 

Power Source

Do you want a battery operated or rechargeable opener? Your answer to this question might depend on your wine drinking plans. If you want to tote an opener somewhere without a readily available outlet, such as a picnic, or simply don’t want to mess with cords, battery-powered is the way to go. If you’re looking for an opener to stash on your home bar next to an outlet, go with one that is rechargeable. Also consider its longevity: How many corks does it unscrew on one set of batteries or one charge? This is noted below. Finally, keep in mind that rechargeable batteries degrade over time, just like any rechargeable device, and hold less charge as they age.

Screw Size

The same wisdom can be applied to both electric and non-electric openers: Make sure the worm (the prong around which the corkscrew winds) is long enough. “The worm should have at least four levels, or revolutions the corkscrew makes around the worm. If not, it’ll put undue pressure on the corkscrew you are using and it will break a lot sooner,” says The average lifespan tends to be three to four years. This might also factor into your purchasing decision. “Don’t overspend,” says Jill Bernheimer, owner of Domaine LA. “because as far as longevity goes, it’s hard to compare with a wine opener that operates with no power.”

Warranty

To protect your purchase, you’ll want to look into the terms of the manufacturer’s warranty. Defects in materials and workmanship under normal home use are usually among what’s usually covered. Unless specified below, all the openers included come with a 1-year warranty.

Our Top Picks

Best Overall: Secura Electric Wine Opener

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The Secura wine opener is a crowd favorite thanks to its ease of use and reliability. A transparent neck makes it easy to line the corkscrew up with the bottle for seamless opening, and the rest of the opener comes in a variety of finishes to complement your living space. 

This one comes with a foil cutter, but you can also find a different bundle in which a chiller is included. One charge should open 30 bottles of wine.

Best For Resealing: Cuisinart Vacuum Sealer Wine Opener

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This cordless chargeable wonder won’t just open your wine; it’ll also cut the foil beforehand and seal it afterwards if you need to save it for later. “My mother loves it because the sealer makes her feel better about not finishing the bottle. It has a vacuum so it will be fresh the next day,” Muñoz says. It uncorks up to 80 bottles per charge and has a rare 3-year warranty, so you can feel confident this opener is in it for the long haul. 

Best Value: Oster Rechargeable & Cordless Wine Opener

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For the best bang for your buck, grab this rechargeable Oster wine opener, which is available in a bundle with a chiller, as well. Good for opening 30 bottles per charge, this device goes to work with one click of a button; another press will release the cork. It’s a reliable piece that has the functionality of much higher priced openers out there.

Best Battery Operated: Vin Fresco Portable Electric Wine Opener With Foil Cutter

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One of the advantages of a battery-operated wine opener over a rechargeable one is that its power source doesn’t lose retention. In contrast with most, if not all, batteries in rechargeable devices that lose their ability to hold a charge over time, the Vin Fresco relies on a fresh grid every time you change the batteries. Meanwhile, a set of four AA’s will open over 100 bottles. It also comes with a 2-year warranty, which is much longer than many rechargeable varieties.

Best Statement Piece: Peugeot French Wood Electric Corkscrew

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For those looking for a stunning wine opener and don’t mind a higher price point, consider this ultra-quiet Peugeot opener made from striking French beechwood. It’s USB rechargeable, with each full charge good for 50 corks. A simple tilt to one side will release the cork when you’re done, and it comes with a foil cutter, too. It’s sure to impress your friends as much as your wine collection.

Ask the Experts

How do I recharge my electric wine opener? 

Most battery-powered openers take four AA batteries, so be sure to have some on hand for when your opener is spent. For rechargeable ones, simply prop the wine opener on its charging stand, making sure the conductive contact points match.

How do I get the cork out of an electric wine opener? 

Most electric wine openers will release the cork with the subsequent touch of a button after it is retracted from the bottle. That’s another convenience of the electric opener over the traditional waiter’s friend, especially for those with mobility issues.

What’s the average lifespan for an electric wine opener? 

The average lifespan tends to be three to four years. This might also factor into your purchasing decision. “Don’t overspend,” says Berheimer, “because as far as longevity goes, it’s hard to compare with a wine opener that operates with no power.”

The post Pop Bottles with Ease Thanks to the Best Electric Wine Openers appeared first on Saveur.

It shouldn’t be too surprising that Germany is where the first drink coasters were known to exist, introduced in the late 1800s and aptly called Bierdeckel (beer mats). A few hundred years later, we’re still using this canny design, and for more than just frosty beer mugs. They’re a landing pad for all sorts of beverages, handily protecting surfaces around the home.

A stack at the ready might not be the highest on your list of necessities, but consider this: They’re one of the most useful accents you can add to your living space. A functional detail that allows for self-expression, coasters come in a plethora of colors, designs, and materials, and each have distinctive properties for dealing with a wide range of drink temperatures, vessels, and condensation. We chatted with experts about the ins and outs of the most commonly-used elements to construct coasters, and picked our six favorites for your coffee table and beyond.

• Best Copper: The Just Slate Company Flat Hammered Copper Coasters
• Best Leather: Celina Mancurti Leather Coasters
• Best Silicone: Puik Modular Silicone Coasters
• Best Felt: Graf Lanz Bierfilzl Felt Coasters
• Best Letterpress: Sesame Letterpress Coasters
• Best Marble: Home Sapor Marble Coasters

Our Top Picks

Best Copper: The Just Slate Company Flat Hammered Copper Coasters

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These copper-plated classics suit several styles and add a vintage touch to any space they’re in. But there’s nothing antique about them: Thanks to their stainless steel core, they’ll effectively protect surfaces from hot drinks. The circular, hammered pattern provides texture without putting your drinks off balance, and if you happen to spill a little wine while pouring? They wipe down easily, so cleaning up takes little effort.

Best Leather: Celina Mancurti Leather Coasters

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Known for her linens, Celina Mancurti brings the same handcrafted touch to these buttery leather coasters. Made in a light rose-colored leather that’s soft and supple, these circular coasters provide a warm and welcoming landing pad for any cocktail or beverage. Each one is unique and will age gracefully as the leather patinas and takes on its own personality. They’re perfect for gifting, too: You have the option to monogram them with two initials.

Best Silicone: Puik Modular Silicone Coasters

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Whether used separately for drinks or pieced together as a spot for that oven-to-table dish, these modular coasters serve as a fun geometric puzzle to cover as much—or as little—space as you need. Since they’re made of sturdy silicone, they’re especially useful to protect against potential damage from heat and moisture. The pastel hues such as blush, gray, and lilac are complementary for mixing and matching, so you can always add more to your collection.

Best Felt: Graf Lanz Bierfilzl Felt Coasters

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Made from natural merino wool, Bierfilzl coasters are a choice you can feel good about for a variety of reasons. For one, they are highly absorbent—wicking away 30 percent of their weight in water vapor, so you know that your surfaces will remain dry underneath your drink. They’re also both biodegradable and compostable, making them easy on the environment when they’ve run their course. Graf Lanz makes these coasters in squares, rounds, and all different hues, so you can find an option that blends in with your surroundings or adds a pop of color.

Best Letterpress: Sesame Letterpress Coasters

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These cheery letterpress coasters printed on textural cardstock are well-suited to parties or dinners for which you might need a large quantity or if you want to toss the lot at the end of the night. Thankfully, they’re biodegradable, so you won’t be adding to the landfill. And paper’s absorbent qualities do a fine job of keeping condensation off the table.

Best Marble: Home Sapor Marble Coaster

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These minimal marble coasters are more than a sure spot for martini or wine glasses—they add a sophisticated touch to hosting. A thin gold band inlay around the circumference lends just the right amount of definition and adornment, while the silicone bottom keeps it—and your drink—in place. The circular-cut natural stone varies in color, pattern, and texture, so don’t be surprised if your guests mistake your set for one picked up in a small design shop.

Ask the Experts

What types of coasters are best for hot drinks?

Several styles of coaster will protect your surfaces from the scald of hot drinks, but steer clear of those made of extremely thick stone. Slamming a whiskey on the rocks down on one of those may result in a cracked glass.

What are some materials to avoid?

Coasters with a glossy top or bottom, or other non-absorbent material, may end up with pooling condensation. This can potentially create suction on the bottom of the glass or even the coaster, causing one or the other to stick to its surface.

The post Avoid Pesky Water Rings and Tabletop Scratches with the Best Coasters appeared first on Saveur.

Transporting a little liquor isn’t a recently-born practice. In fact, it’s a tradition that goes back millennia: Prehistoric peoples filled animal skins, Romans topped up glass-blown bottles, and Americans carried flasks during Prohibition. That 13-year period sealed the tiny container’s popularity, and they remain to this day a fixture of drinking culture. Whether you’re venturing out on a hike, heading crosstown to a friend’s, or frequenting your favorite neighborhood park, carrying a flask along makes sure you have what you like on hand for sipping or sharing.

While some of our favorites are made to go incognito, several are meant to be appreciated for their great looks and craftsmanship; others strike a balance between form and function. Here are the best flasks for all kinds of occasions and styles, so read on to find your fit.

• Best Overall: Stanley Classic Flask
• Best Insulated: High Camp Insulated Magnet Flask & Tumblers
• Best Outdoor, Budget: GSI Outdoors Boulder Flask
• Best Outdoor, Splurge: VSSL Flask
• Best Ceramic: Misc Black or Ivory Ceramic Flask
• Best Leather-Clad: Bexar Vermonter Flask
• Best Titanium: Snow Peak Titanium Flask

Our Top Picks

Best Overall: Stanley Classic Flask

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This is the flask for all occasions. The Stanley Classic comes in several different colors and has a cap you’ll never lose thanks to an attached, hinged arm. The back of this 6.4-ounce flask is contoured for comfortable transporting, and it won’t rust due to stainless steel construction. The wide-mouth opening also makes it easy to fill to the brim, for taking a swig, and to clean after use. Stanley also guarantees its product with a lifetime warranty, so you can rest assured that your flask will be around for every future camping trip.

Best Insulated: High Camp Insulated Magnet Flask & Tumblers

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The High Camp flask keeps your favorite beverage—wine, cocktails, spirits—hot or cold for a full 24 hours. Available in beautiful stainless steel, copper, or gunmetal hues, this classy piece comes in either 375 milliliters with one tumbler or 750 milliliters with two for sharing. We love the magnetic locking system that keeps your cups securely fastened to the flask’s main body, which means your set will stay together.

Best Outdoor, Budget: GSI Outdoors, Boulder Flask

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The GSI flask is our outdoor budget pick, and for good reason. Its durable copolyester body, silicone edge and lack of metal ensure you won’t damage it in a fall. Convenient markers on the side help measure pours or sips, and a wide mouth keeps spilling to a minimum. The hinged cap is attached to the top, so you don’t have to worry about losing it (but be sure to screw it on tightly). And since it’s so easy on the wallet, it won’t feel too precious to use regularly.

Best Outdoor, Splurge: VSSL Flask

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Made of military-grade aluminum and perfectly packable at a slim 9-inches long, the cylindrical VSSL is more than meets the eye. In addition to two collapsible shot glasses stored inside its body, this waterproof flask also has a built-in compass on one end and an LED flashlight on the other. Whether you’re recharging at the summit or around the campfire, the VSSL Flask is an ideal partner for outdoors-minded folks.

Best Ceramic: Misc Black or Ivory Ceramic Flask

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A ceramic flask is for discerning drinkers who appreciate good looks and no metal or rubber interfering with sips. Available in a shiny glazed black or ivory, the 11-ounce Misc flask is a statement piece—and it’s beautiful enough to store atop your bar instead of behind it. A cork stopper is fastened to its body with a vegetable-dyed leather strap and brass hardware, and distinctive yet subtle embossing adds an extra handmade touch to this compact vessel. 

Best Leather-Clad: Bexar Vermonter Flask

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The Bexar Vermonter is an impressive display of craftsmanship. Each 9-ounce flask is made with pure copper, and its hot-tinned interior is hand-soldered by craftspeople at Jacob Bromwell, a 190-year-old North American manufacturer. The vegetable-dyed leather jacket is hand-sewn with a prominent seam on the back, and a copper screw top is designed to be leak-proof. 

Best Titanium: Snow Peak Titanium Flask

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This flask from Snow Peak is elegant, understated, and lightweight—and also practically indestructible. Weighing in at only 3.2 ounces, its titanium body is resilient and resistant to any dents from wear, and the material produces no metallic aftertaste when you’re drinking from it. The flask comes with a funnel for easier pouring, and a cloth case to buffer clinks and clanks in your bag.

Ask the Experts

How do I clean a flask properly?

Use soap and hot water when washing your flask, and scrub the inside thoroughly with a bottle brush. Remember to pay extra attention to washing the mouth (you know, the part that comes in contact with yours). Dry the flask by storing it upside down, on an angle, so no moisture is trapped in any of the crevices.

Is there a technique for pouring liquid into a flask?

For a no-mess, no-waste transfer of your favorite spirit, it’s best to use a funnel so that you have a margin of error while you pour. Some flasks come with their own funnel, a good extra to keep in mind while choosing which one to buy. If yours doesn’t have one, be sure to find an option that fits into the mouth of the flask but is short enough to stay put.

The post Keep Happy Hour Right at Your Hip with the Best Flasks appeared first on Saveur.