As the name suggests, there are really only two components to a gin and tonic (unless you count the lime), which means only two ways to screw it up. It’s easy enough to avoid a bad gin. Bad tonic water, though, is the rule, not the exception. Look at a label and you’ll see cheap high-fructose corn syrup is the first ingredient in almost all of them. There’s a better way.
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If you’ve been to an even moderately progressive bar in the last five years you’ve undoubtedly seen a Sazarac on the menu. Rye whiskey, Peychaud’s Bitters, simple syrup, and an absinthe wash. Wait, what the hell is an absinthe wash? Trust us, you want to know.
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Did you have a few too many cookouts this summer, and maybe pack on a few too many pounds? Here’s a refresher on some healthy booze to get you drunk while keeping you trim.
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Summer is waning, but remains a punishing, sticky mess. So here’s a re-introduction to an old friend, alcoholic ice cream, which originally ran November 18, 2011.
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Beer cans, once the vessels of crap beer only, have recently been embraced by craft brewers nationwide. It’s a beer can renaissance! But despite the surge in popularity, beer cans aren’t perfect. Invert the can too quickly and you’re going to get a very uneven pour and a mouthful of air. But this simple hack, known as the Shark Fin, vents the beer can, resulting in a smooth, consistent pour from beginning to end. You might think of it as a gentleman’s shotgun.
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It’s known by many names. White whiskey, new make, white lightning, unaged whiskey, "straight from the still." Some even call it moonshine. To us, it’s white dog, a unique spirit with a lot of diversity and character. It’s time we got to know it and talked about what you can do with it.
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You’re going to have some friends over for a cocktail housewarming party. No problem, you think to yourself, I’ll just pick up some glassware at Crate & Barrel. You get there, and panic sets in. It’s an absurd, transparent cornucopia of tumblers and flutes and who knows what else, in every conceivable shape and size. You weren’t prepared. Pay attention now, and you will be.
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Over the last decade many of the principals of molecular gastronomy have carried over to mixology, but generally speaking you have to take out a second mortgage if you want to try them. Here’s a kit that lets you be a cocktail chemist in the comfort of your home. No mortgage required.
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We are officially in the dog days of summer. Here in New York it’s brutally hot, and the air has the consistency of bath water. You need something refreshing. The Greenhound is that something.
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Jack Sparrow has his rum, Ron Burgundy has his scotch, and you probably have your own favorite liquor, too. But how much do you know about your beverage of choice from that magical shelf behind the bar?
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This is site is run by Sascha Endlicher, M.A., during ungodly late night hours. Wanna know more about him? Connect via Social Media by jumping to about.me/sascha.endlicher.
