Not certain what the difference is between a pot still and a column still? We'll get you sorted out.
'cocktail 101' on Serious Eats
Having trouble remembering the difference between single-malts and blended Scotches? Not sure what so singular about single malts in the first place? Today's your day.
Have you ever wondered about the difference between a spirit and a liqueur? What on earth is a cordial? And why is that bartender over there so precious that he has to call his Manhattan perfect, anyway? Here's your guide to a few easily-confused cocktail terms.
There are so many misconceptions surrounding absinthe, and it's time to set the story straight. (Just here to drink? I've got 5 essential absinthe cocktail recipes for you, too.)
While some cocktail bars focus on ever-more unusual techniques and ingredients, there are bartenders and patrons alike who are beginning to push back. While some cocktail programs focus on the elaborate, we're beginning to see an opposite trend emerging: simplicity.
Spring is starting to turn to summer across most of the United States, and with summer comes an upswing in cocktail parties. Having co-hosted more than a few parties myself, I have a few tips to offer that will help you host a successful bash.
The response to last week's list of 25 cocktails everyone should know was—let's say—vocal. Though I do believe the original 25 are the true essentials, stretching the number to 30 allows us to include a few more excellent drink recipes to have in your arsenal.
How many ways are there to enjoy a martini? Over at Slate, Troy Patterson has given a lot of thought to this question. He staged a Tournament of Martinis, in the pattern of the NCAA basketball tourney. Starting with 80 recipes (yes, 80), he paired drinks up and let them battle for supremacy. He includes martini variations that I don't think of as such: for example, martinis with Chartreuse, Scotch, elderflower liqueur, or lime juice. Patterson's path is fun to read, but I have no intention of duplicating his work. Instead I want to focus on just a few elements of the martini: the ingredients, the ratio, the preparation, and the presentation, along with a little history.
Forget the tomato juice. Put down the celery salt. If you can look past the Bloody Mary, you'll find a whole world of savory cocktails waiting for your enjoyment. Savory cocktails can be built using savory ingredients, such as vegetables and salt, or they can be made from savory spirits, such as aquavit, gin, and sherry. Smoky spirits, such as mezcal and certain Scotches, can also add a savory side to a drink.
Today's drinks feature the lushly herbal Chartreuse in all its emerald glory. So leave your "Kiss Me I'm Irish" button in your junk drawer where it belongs and celebrate another way.
Cognac. To many, it's the ultimate in brandy. Now, you may ask why? Does it taste better? is it the expense? The time to make it? The grapes? The history? I'd say it's all of those things, and more. But what is cognac? How's it made, and what makes it special?
When I mention brandy, you probably have an image already in your head. An older gentleman, sitting quietly in a leather armchair, perhaps smoking a pipe while listening to Brahms, swirling a snifter of brandy around in his hand. We think of brandy as an Old World after-dinner drink. And I have to say, it serves that purpose beautifully. But if you limit it to that, you're missing out on a lot.
In this week's installment of my low-stocked-bar series, I'm turning my eyes to bourbon and rye, and I'll discuss easy cocktails you can make with those spirits and a few other ingredients you might happen to have on hand.
If you have gin and a few basic pantry ingredients, plus one other bottle, there are a number of cocktails you can make. Found a bottle of Chartreuse or Maraschino in the attic? Wondering what to do with it? Grab some gin and read on...
Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.
A basic hot toddy is so simple it doesn't really require a recipe, but for those of you like a little more zest, a little more complexity, here are three delicious possibilities.
This may seem like a frivolous question, especially while we're all still digging out from this mess, but as Sandy demonstrated, a massive storm brings two problems: there's not just the problem of what do you do if the power goes out, but there's also the issue of what you do while you're waiting.
You've been into making cocktails for awhile now. You've stocked your bookshelves with all the modern classic cocktail manuals, and you're finally ready to dip your toes into the vintage book scene. Where to begin? (Or perhaps, because it's the holiday season, you're shopping for someone who'd love a vintage cocktail book or ten. This guide is for you, too.)
Thanksgiving evening. You push back from the table feeling satisfied but a little bloated. You know there's a beautiful pie waiting in the kitchen, but you can't look it in the pie eye, you just can't. You need a break, a walk around the block or the entire city, and possibly some Alka-Seltzer. Or, here's a thought: Try a digestive.
With an autumnal chill settling in, with various cultural and religious holidays approaching, and with the promise of hours locked inside with your family members, I thought maybe you'd want some advice on high-octane cocktails for a change.