We’ve entered pie season—and with that also comes the season of people telling you their secret pie crust ingredient. For most people, that secret ingredient means one thing: vodka. I know because I used to be one of them. Until I found something much, much better.
I love space. I love whisky. So how could the attempt to combine the two go so horribly wrong? Like this. Just like this.
I drink bourbon because it's good for you. And because it's delicious. And because it has alcohol. And because it's lovingly made by people who love bourbon just as much as me. Gear Patrol took a tour of 12 bourbon distilleries in 5 days to show how the best bourbon makers make their bourbon.
Easter egg hunts were fine and good when you were a kid and sugar was the only rush you needed. But it's time to set the Peeps aside. It's time to get drunk the Easter way.
Bourbon is to Kentucky as rum is to the Caribbean, so what the heck is this distiller doing letting barrels of the stuff age on a ship bound for the Panama canal? If you ask Jefferson's Bourbon, they're just harnessing the motion of the ocean in pursuit of better booze. It's chemistry!
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…
As any good drinker knows, there's a an awful lot to know about Bourbon. But if you're sometimes confused about the providence of your tipple, then this family tree should help.
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…
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…
This week, ubiquitous middle-shelf bourbon Maker's Mark announced that it would be watering down its whiskey from 90 proof to 84 proof in order to meet demand. Not surprisingly, everybody freaked out. That's dumb. Here's why.
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.
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.
Bourbon and rye are absolutely wonderful just as they are, but variety is the spice of life. What if you could take a delicious whiskey and make it even smoother? Attenuate that high-proof alcohol bite? It's easier—and even more delicious—than you think.
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.