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Liquor Gift Guide for Father's Day

Drinks Paul Clarke 9 comments

On behalf of fathers everywhere, let me make this clear: don't buy a lame gift for Father's Day. If your dad likes to relax sometimes with a glass of something that wears its age well, here are a few suggestions for bottles that will make much better gifts than any tie or coffee mug ever could. More

Clever Boozer

Adam Kuban 6 comments

[Photographs: The Daily What] Always wanted an office liquor cabinet but were afraid your boss would catch you? Study this and then go on a Staples run. [via BuzzFeed]... More

Knock, Knock, Knocking on Death's Door (Spirits)

Chicago Michael Nagrant 2 comments

Artisanal spirits are the new micro-brew. It seems as if small-scale liquor dudes are rivaling celebrity deaths in number these days. Unfortunately, I've found that most of these booze-artisans are pretty much snake-oil salesman capitalizing on the human penchant for... More

Time for a Drink: Marmalade Sour

Serious Eats Paul Clarke 2 comments

While the practice of serving cocktails at breakfast is mostly relegated to history books and weekend brunches, putting breakfast-table ingredients into the cocktail shaker is a practice that's only picking up steam. Drinks containing eggs or egg whites are now fairly common at craft-cocktail bars; here's one that takes another familiar morning food and uses it to very good effect. More

Is Vodka Dead?

Carey Jones 17 comments

©iStockphoto.com/YinYang Eric Felten, the drinks columnist for the Wall Street Journal, seems to think so. He cites this year’s edition of Food & Wine’s annual cocktail compilation, Cocktails ’09, as proof of vodka’s demotion in the cocktail world. This year’s book has only ten vodka-based drinks, Felten notes, whereas the 2005 edition had 60. He openly celebrates the decline of all kinds of -tinis in favor of drinks based on gin, brandy, and other intensely flavored spirits. “As a way to inject unobtrusive alcoholic content into sugary drinks,” he writes of vodka, “the spirit is unsurpassed…But vodka's neutrality and uniformity would seem to be at odds with the slow-food crowd's embrace of robust flavors reflecting specific locales.” Is vodka... More

Cocktails and Spirits with Paul Clarke: Applied Math

Drinks Paul Clarke 1 comment

While you can always improvise your way into a half-decent gin and tonic or even a martini (assuming you don't mind a little variation in your drinks), cocktails that require more than a couple of ingredients typically follow common structural formulas that have been honed over time. More

Cocktails and Spirits with Paul Clarke: Where to Start?

Drinks Paul Clarke 15 comments

But how to share that excitement with others? What's a good way to try to create that sense of sudden wonder in a mixological virgin? More

Cocktails and Spirits with Paul Clarke: Moonshine in the Modern World

Drinks Paul Clarke 9 comments

A big part of being an adventurous eater is the experience of DIY--of starting with basic ingredients and utilizing heat, time, a deft hand and a little salt to come up with culinary brilliance. (At least, that's the way it's supposed to work.) As it goes with food, so it goes with drink. More

Cocktails and Spirits with Paul Clarke: Starting from Scratch with Scotch

Drinks Paul Clarke 12 comments

I've been covering spirits and cocktails for the better part of five years, and while I've plumbed deep on rum, American whiskey, absinthe, and other spirits, scotch has long eluded me as a subject of fascination. More

Belt-Tightening in the Liquor Store

Drinks Paul Clarke 17 comments

Around last year's tax day I put up a post called Cheap(er) Drinks: Tips for Enjoyable Drinking Without Going Broke. Well, compared to now, April '08 was downright rosy, and in this post-Madoff era, "drink cheap" has become the imbiber's new mantra. More

Spiced Rum: It's Not All About the Captain

Drinks Paul Clarke 8 comments

Spiced rums are dodgy creatures. True, the sweet, vanilla-tinged Captain Morgan has an agreeable enough flavor, but for rum fans the Captain's appeal is not unlike that of fast food--satisfying on a certain level but ultimately disappointing and altogether forgettable. More

Time for a Drink: MacKinnon

Serious Eats Paul Clarke 2 comments

The base for the drink is Drambuie, the Scottish herbal honey-and-whisky liqueur, but before you write it off as too sweet, look at the citrus and soda--that will tone down the sugar a few notches. Plus, there's a slider of rum to help level out flavor, and to bring the horsepower up to the necessary level. More

Buying Liquor Online (The Headache's Thrown In For Free)

Drinks Paul Clarke 4 comments

The good news is you can find that bottle of single-barrel bourbon, Dutch gin, or small-batch bitters online more often than not. Bad news, though: it's a royal pain to find it and buy it, and oftentimes it's illegal. Some states prohibit all shipments of liquor, while the others cherry-pick which states it's acceptable to order from or ship to More

ZOMG! Absinthe Gummi Bears

New York Adam Kuban 4 comments

From The Urban Daddy: That's right, your favorite recently legalized, possibly hallucinogenic liquor has finally made it into ursine gummi form, fresh from Tailor's in-house candy shop (aka, mad scientists Sam Mason and Eben Freeman). You'll mostly taste licorice—it's really... More

Time for a Drink: The Bronx

Serious Eats Paul Clarke Post a comment

Let's be honest: The Bronx is unlikely to be anyone's favorite drink. But while it's not exactly bottled excitement, The Bronx is actually pretty good, and surprisingly refreshing. Be sure to use fresh-squeezed orange juice (and if you add a dash or two of Angostura bitters, you've got a somewhat tastier Income Tax Cocktail on your hands), and approach it with an open mind. More

Befuddling Liquor Laws

Drinks Paul Clarke 5 comments

As the interstate sale of wine and spirits has blossomed in the Internet era, the rules have only grown muddier. More

A Decadent Eggnog From a Junior League Cookbook

Serious Eats The Gurgling Cod 12 comments

Eggnog may be second only to fruitcake as a holiday punchline. And why not? The pre-made version in most grocery stores resembles an opaque, insipid quart of 10W-30 motor oil. For the first 30 or so years of my life, I never gave much eggnog much thought. More

Time for a Drink: Milk Punch

Serious Eats Paul Clarke 1 comment

Think of it as an easy, no-egg eggnog. Or think of it as a classic Southern tipple, with an alluring blend of sweetness and richness, and a deep-flavored kick. However you approach the milk punch, just be sure to think of it sometime during the holiday season. More

Bobby Flay's 'Mesa Grill Cookbook': Tangerine Margarita

Serious Eats Jenn Smith Post a comment

Before he was an Iron Chef, before challenging other cooks to a Throwdown, before planning an upscale burger joint, Bobby Flay was a cook with a passion for the flavors of the Southwest—smoky, spicy, fruity. He translated this love of... More

Cocktails and Spirits with Paul Clarke: Local Spirit

Drinks Paul Clarke 6 comments

It's good to get excited by the growth of small-scale distilleries, but as more people enter the industry, products of questionable quality will inevitably show up on shelves, bearing the boutique label and a hefty price tag. To better establish a standard of quality for this rapidly growing industry, it's a good idea to keep talking up the distilleries that are doing it right. More

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