Ha! I trapped the drink you ordered in a weird ice sphere. Bet you weren’t expecting that. Don’t even try melting it with your tongue or some shit, because I also lit the glass on fire.
Standard remedies for a hangover are generally limited to greasy food, a strong cup of coffee, or more booze. Order those mozzarella sticks from bed, because we’ve got the other two covered. You can thank us later.
Drinking from a canteen’s spout is fine when you’re just rehydrating after a hike. But once camp is set up, you’ll probably be drinking something other than water, and that’s where this canteen from the Stable Goods Co. really shines. Flip it over, remove the bottom, and suddenly you’ve got a wide-mouthed pint glass.
The immense popularity of Starbucks means that every other person you see on the street is holding one of its highly recognizable green and white paper cups. So what better way could there be to hide a can of beer in plain sight than with this special plastic lid that lets you camouflage it inside a coffee cup?
Ice is very important to me. Outside of beer and orange juice, I believe that every drink can be improved with ice. But even I know my love for ice has its limits. It’s just frozen water, after all. But to Ross Simon from Bitter & Twisted Cocktail Parlour in Phoenix, Arizona, ice is so much more than that.
If there’s smoke... you should drink it? Cocktail Chemistry shows how you can make an ice ball full of smoke for your cocktails that once you crack open, will unleash the smoke monster. The effect is really cool, like the spirit gods are anointing your drink as worthy.
Directed by Nerdo, this short animation interprets the poem about beer from Charles Bukowski and it’s so dark and bitingly true and just totally spot on about the dependency that someone could have on beer (or wine or whiskey or whatever). We get in the mind of a man who has accepted what beer has done to him but…
There’s no alcohol that makes me forget the night as much as tequila, and there’s also no alcohol I know less about. Which is fitting, I guess. What makes it special is the blue agave plant. Here’s a quick look at what it takes to make tequila. From harvesting and cutting out the core of the blue agave plant (which…
Rainbow colored food is, for some reason or another, becoming a trend. It’s in our lattes. It’s in our bagels. Even our pizza isn’t safe. I’ve even done some research into why we keep eating these things (the colors might trick our brains into tasting flavors that aren’t there). Now you can jump on the bandwagon while…
Bloody mary season is nigh. Personally, I’d drink a spiked meal in a glass any time of year, but there’s nothing quite like sipping a bloody mary in the warm spring sunshine. So when Few, one of my favorite distilleries, offered to send me something called “Breakfast Gin,” I got a bright idea. Why not whip up a batch…
As many bartenders know, one of the secrets to a tastier drink is playing with fire.
Oak and alcohol go hand in hand. Vineyards regularly use it to enhance the flavor of their wine, and distilleries put their whiskeys in oak barrels to provide the booze with that coveted vanilla note. But imparting all that flavor can take years, and the longer alcohol ages in the barrel the more expensive it gets.
Wasabi, strawberry cheesecake, green tea, dark chocolate, sweet potato. What do these flavors have in common? They’re all KitKat varieties exclusive to Japan. But how did the crispy, break-associated candy get so popular overseas?
As we blew straight past spring and into summer this week, I found myself longing for nothing more than to kick back on a porch with a lime margarita. Instead, two nights ago, I sat on my roof eating a tangy, lightly salted jello shot with a plastic spoon. It was a shockingly good alternative.
Hong Kong bartender Rajendra Limbu is bringing the intoxicating effects of high art to the more pedestrian world of alcohol with cocktails that take influence from Vincent Van Gogh, Salvador Dalí, and Piet Mondrian.
Even though all cocktails should be simple, I’ll excuse a little flair for this awesome ice ball cocktail because it’s just too much fun. An ice cube sphere looks like it’s frozen with a drink inside until it’s hammered to break open the liquid goodness. It all works perfectly because the former ice sphere that held…