We humans have shockingly malleable tastes. Studies have shown that we are more likely to prefer something if we think itâs expensive (even if it isnât). It stands to reason, then, that a cocktail costing $1,210 should be roughly 80 times more delicious to me than any Iâve ever purchased for myself. So, when TraderâŚ
Wine is spoiled grape juice. Itâs old squished grapes mixed with yeast that get you drunk. But lots of people have a lot of things to say about wine, and maybe youâve wondered what it is that gets them so jazzed over rotten grapes. Well, a lot of their enjoyment comes from biology, chemistry and psychology, as well asâŚ
Itâs October. Which means that one fried of mine just had her birthday and that other friend had a half birthday. Also, it means everyone is knee deep in autumnal colors and pumpkin spice frippery. Why? Because pumpkin spice is the order of the season and because weâre all exhausted bloggers who never met anâŚ
Now you can eatâand more importantly, drinkâlike an 18th-century denizen with Outlander Kitchen: The Official Outlander Companion Cookbook.
âTwo Southern Classics, One Legendary Taste,â is the marketing language emblazoning every bottle of Cheerwine Kreme, the unholy combination of, well, soda and doughnuts. While Krispy Kreme has graced the tastebuds of us Yankees for some time now, Cheerwine remains uniquely Southern. Iâm not from the South, andâŚ
Last Friday Harding Stowe, the owner of Brooklyn Kava, stopped by the Gizmodo offices to offer us a sample of kava teaâa tea so potently relaxing people have been said to have driven off roads after drinking it. I didnât drive off a road, but I did forget to file my story!
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.
Non-alcoholic beer doesnât taste all that good. This week on Happy Hour we tried three non-alcoholic beers and felt only slightly hydrated afterwards.
Steve Grasse wanted to make the best spirits in the worldâso he followed the water. It led him to Tamworth, New Hampshire, a colonial-era township at the foothills of the White Mountains. The town drinks from the Ossippee aquifer, an underground labyrinth of granite-purified mountain water thatâs never seen a trace ofâŚ
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 weâve got the other two covered. You can thank us later.
Whatâs the best flavor of Bud Light Ritas? This is a trick question.
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 didnât even have to resort to chugging a beverage while surreptitiously toking underâŚ
Vinegar is probably the last thing youâd 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.
It canât compete with GoProâs offerings when it comes to image quality, but what the Polaroid Cube action cam can do one thing well. The tiny form factor makes it easier to stick wherever you need to capture your extreme activitiesâor a night of bar crawling with this new shot glass accessory.
Hello summer! Symbolically, at least.
The bar is made of 120 tons of pure, crystal-clear ice. So are the walls, and all the furniture, along with intricately carved ice sculptures, including a replica of the Vegas skyline and an icy Iron Throne just for Game of Thrones fans. Walking into Minus 5 Ice Bar in Las Vegas is like stepping into a real-worldâŚ
Itâs Saturday morning. Probably. Youâre disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow itâs 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourselfâŚ
Prohibition was a dark time for America. Booze was banned, and crime was skyrocketing. But that doesnât mean people stopped coming up with new ways to have fun with alcohol.
Rainbow colored food is, for some reason or another, becoming a trend. Itâs in our lattes. Itâs in our bagels. Even our pizza isnât safe. Iâve even done some research into why we keep eating these things (the colors might trick our brains into tasting flavors that arenât there). Now you can jump on the bandwagon whileâŚ
Bloody mary season is nigh. Personally, Iâd drink a spiked meal in a glass any time of year, but thereâs 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 âBreakfast Gin,â I got a bright idea. Why not whip up a batchâŚ
