We humans have shockingly malleable tastes. Studies have shown that we are more likely to prefer something if we think it’s expensive (even if it isn’t). It stands to reason, then, that a cocktail costing $1,210 should be roughly 80 times more delicious to me than any I’ve ever purchased for myself. So, when Trader…
Necessity is the mother of invention, but has no familial relation to good design. Sticking two cups of different sizes together and hoping they don’t spill is medieval (not literally, it’s actually 19th century), and even in modern shakers, the process of getting the shaken beverage out of the shaker is sleight of…
The kind marketing executives of Coca-Cola blessed the Earth with the return of Hi-C Ecto Cooler for a limited time this summer. Gizmodo obtained a couple boxes of the precious potion, and guess what we did. We added booze.
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.
It was the perfect afternoon for day drinking: Not too warm, a pleasant breeze, the weekend within easy reach. On a sun-dappled Los Angeles patio around 3:00 p.m., I found myself pleasantly buzzed from both alcohol and cannabis. But I didn’t even have to resort to chugging a beverage while surreptitiously toking under…
Vinegar is probably the last thing you’d think to reach for when you want to make a refreshing drink. But with a little sugar, a handful of past-its-prime fruit, and about a week in the fridge, vinegar can transform into one of the most complex, mixologist-approved flavors to ever grace your cocktails.
Hello summer! Symbolically, at least.
Prohibition was a dark time for America. Booze was banned, and crime was skyrocketing. But that doesn’t mean people stopped coming up with new ways to have fun with alcohol.
As many bartenders know, one of the secrets to a tastier drink is playing with fire.
The quest for perfect ice is older than mankind, and slightly younger than the quest for perfect whiskey. One of those problems can be solved for you with a stroke of genius.
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…
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.
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.
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.
Long before humans had figured out beer, we learned that you can make a damn tasty crunk-juice by stewing rainwater in a beehive. Mead was the drink of ancient Greek philosophers, Asian hunter-gatherers, and Celtic berserkers. It’s also the secret behind some of the best summer cocktails.
The perfect warm weather drink is an elusive unicorn. Light and tasty? Refreshing and boozy? It’s hard to achieve all of these things in a single glass. Luckily, I have the answer. It’s time to give your summer cocktails a makeover with the zany fruit-essence flavors of LaCroix sparkling water.