The Best Whiskey Stone According to Science

Whiskey purists would cut their own tastebuds off before allowing ice anywhere near their drink. Cold whiskey is great, but ice tends to melt and muddle the flavor. Whiskey stones are generally supposed to be the best of both worlds, but what kind of whiskey stone should you use? Cool Material decided to run some tests … » 3/11/14 6:20pm 3/11/14 6:20pm

How Bourbon Gets Its Beautiful Flavor

If there's one thing the Gizmodo crew agrees on, it's bourbon. Sweet liquid gold. It's pretty much the classic American spirit, and it's experiencing a massive boom at the moment. Whiskey producers are going to great lengths to keep up with demands. So we thought it was high time we took a look at how this delicate and … » 11/08/13 5:02pm 11/08/13 5:02pm

The Book of Bourbon: How the World's Best Whiskey Got Its Start

Just as gin in Britain and vodka in Russia, America's most renowned for its whiskey. This delicious amber liquor once helped turn the tide of the Civil War, it survived Prohibition, and is now once again finding its way into the tumblers of a thirsty public. In his new book, Drink More Whiskey, Daniel Yaffe explores… » 10/10/13 6:00pm 10/10/13 6:00pm

The Bone Luge: Gross, Weird, But More Than Just a Gimmick

There's a growing trend among North American boozers: sucking down shots through beef marrow bones. Yes, the Bone Luge sounds macabre, savage, disgusting, and fratty, but don't let the name fool you. It's a high-end (read: expensive) affair, but all the pomp isn't just for show. It's actually, you know, good. » 2/08/13 5:00pm 2/08/13 5:00pm

How To Rapidly Flavor any Booze Using Whip-Its

Infusing liquor is the secret to a lot of great cocktails. You can add rosemary to rum. You can add beef to rye whiskey. The possibilities are endless, but one thing is constant. It takes a long time. Days—even weeks—sealed in a jar. » 10/26/12 5:00pm 10/26/12 5:00pm

The Angry Ginger: A Cocktail Tribute to Matt Buchanan

Creating your first craft cocktail takes a lot of trial and error, a bit of science, and a dose of creativity. Today, you're going to meet The Angry Ginger, Gizmodo's first (but certainly not our last) attempt and creating an original cocktail. We think you'll like the results. » 2/17/12 5:00pm 2/17/12 5:00pm