Drunk driving combines two of America’s favorite pastimes: getting absolutely hammered and driving an automobile. But before the invention of the modern breathalyzer in the 1950s, determining if someone was too intoxicated to operate a motor vehicle was incredibly subjective. It took decades for law enforcement…
While the clear intentions of vodka and gin were an easy sell for my cocktail glass, I admit it took me a little longer to dabble in the dark liquors. Mostly because I was confused. Was rye like bourbon? But what the hell was scotch? And apparently they’re all whiskey? If only I’d had this book.
The design associated with smoking weed has heretofore been confined to a room draped in tie-dye tapestries with swirling blown-glass bongs glittering beneath the blacklight glow of a Phish poster. No longer.
Your Thanksgiving guests have departed, leaving you with enough mashed potatoes to feed an army. You’re staring down three weeks worth of turkey sandwiches and feeling slightly ill. Here’s another idea: Turn those leftovers into booze, and drink away your turkey coma until Christmas.
I had to make a tough call the other day when serving drinks on a cold November evening. Every cocktail I considered was fruity and frivolous—not appropriate for dinner guests huddling in depressing post-time-change darkness. Then I remembered: Liquid antibiotics.
I was traipsing around a conifer forest, looking for the perfect white fir. I wasn’t hunting for a Christmas tree. I had just been taught to see the wilderness as my own personal liquor cabinet, and I was searching for ingredients for my next cocktail.
“There are no Halloween cocktails,” someone once said on Twitter, and they might be right. I tried to find a pumpkin one that didn’t taste like baby food and I failed—no pumpkin spice martini for you. Fear not, I wouldn’t leave you out in the cold: A Corpse Reviver is the perfect Halloween treat.
A little over a year ago, I was presented with a funny quandary. A couple of designers and I were hanging out in a backyard wondering how to make a cocktail that would highlight the flavor of crickets. Moonshine was a must.
“Did someone send you a fancy crack pipe?”
Late fall brings us a preponderance of seasonal brews, from ciders to Christmas porters to Glögg. But one you may not have heard of—and one you should definitely try—is wet-hopped beer, which is suddenly popping up in taprooms and being written about in Bon Appetit. So what is it?
“What is it?” the innocent wine drinker asks as she stares at a glass of golden grape nectar. It smells like a light red wine, but it looks like a dark white wine. It tastes like nothing you’ve had before. It is orange wine, and it is delicious.
A couple years ago, American single malt whiskey had its Bottle Shock moment. Just like the California wines that beat the French in a blind taste test back in 1976, an American single malt trounced the Scotch in the prestigious Best in Glass competition. And if you’re not already a fan of the burgeoning genre, you…
Any decent bartender knows that ice can dilute your drink as it melts. That’s why they use as much ice as possible: it keeps the drink colder, longer. An even better way to achieve the same effect is to use giant ice balls. Now this snazzy bartender’s trick has led to a discovery in physics.
Sake. You might only know it from Sapporo bombs or overheated swill from all-you-can-eat pan-Asian buffets. But if you get a beat on its basics, it’s the smoothest, sexiest, slickest libation. We’re going to demystify sake, and make you that sashimi-pairing, worldly boozehound we know you can be.
Gin is a divisive drink. It has been for centuries. Responsible for an early booze-fueled crisis in England, the botanical-infused distilled spirit was once seen as scourge on society. Three hundred years later, it’s become the elegant answer to vodka and, increasingly in the US, an artisanal concoction.
“Funky, some overripe fruit, leaning more into barnyard flavors, dried hay, grass...horse blanket, horse-like...a little bit of cheese rind...blue cheese, parmesan...”
This week, Starbucks started testing alcohol service at two New York City locations. “Wouldn’t it be funny to get drunk at Starbucks?” I thought. It didn’t take long to figure out that I should stick to drinking at bars.