Add a little water to absinthe or pastis and the spirit suddenly goes milky. Why? We dig into the mystery and science.
'spirit' on Serious Eats
Some compare the South American spirit to grappa, because both are distilled from grapes. Others relate it to tequila, as it often has similar herbal, earthy flavors. The truth is, comparisons to other liquors often fall flat because pisco has its own unique personality. We tasted through 25 different piscos, exploring what makes the category so wild and wonderful. Here are our 10 favorites.
Here are 10 flavored vodkas that have won over even the biggest flavored vodka cynic—yours truly.
Rum is a category of spirits that offers many wonderful values—bottles that taste like they should cost way more than they actually do. You can very easily find great rums, both white and dark, under $20, and today, I'll introduce you to a few of my favorites.
Some of the best absinthes out on the market today, from traditional-style bottlings from France to boundary-pushing expressions made in the States.
This week, Tanqueray drinkers will find a new bottling on the shelf next to the familiar green bottle of London Dry: the distillery's spin on an Old Tom Gin, a once-extinct liquor that's poised to step out of the shadows and into the spotlight again. It's delicious stuff. Here's a bit more on Old Tom (and how to use it in cocktails.)
Whiskey lovers have discovered that rye can be every bit as smooth a sipping spirit as bourbon, and America's distillers have responded, bringing out entire new lines of rye whiskeys. Here are five of the best we've found.
Does the rum you use in a daiquiri change the drink's flavor? You bet.
We're seeing more and more small-scale distillers popping up around the country (and the world!)—but of course, not every newbie with a pot still is making delicious booze quite yet. Bartenders get a chance to taste all sorts of spirits, so we asked for their tips on the craft distillers that are really making great stuff.
A new set of American producers have turned their attention to vermouth, and very few of these bottlings resemble their European counterparts. We tasted our way through 20 examples to find our favorites: 12 delicious new-school American vermouths.
Are more expensive spirits usually better than the bottom-shelf stuff? Sure. But price doesn't always indicate true quality, and sometimes, we just don't have the budget for lots of fancy spirits. We asked bartenders around the country: Which bottles do you find great substitutes for more expensive ingredients?
No home bar will ever be as well-stocked as a professional one. But there are some bottles that can let you make dozens of drinks, instantly upping your cocktail game.
Sure, you've paired wine and prosciutto or salami. But how about matching charcuterie with cocktails or spirits?
Our top recommendations for 100%-agave tequila that you can buy for $25 and under.
Often overshadowed by its more popular brother, tequila, mezcal doesn't usually get a fair shot. Maybe it's the smokey flavor that polarizes people, or the association with worms, but this often misunderstood spirit really makes for some great cocktails.
These 5 bourbons may not be quite as well known as Pappy Van Winkle, but they very much deserve a spot in your liquor cabinet.
Well spirits are, in a way, the bar's default: when you ask for a vodka-soda or rum and Coke, it's the well vodka or well rum that usually ends up in your drink.
Fat-washing: it might sound like a process for getting rid of bacon grease on your shirt, but it's actually a clever cocktail technique that adds savory flavor to spirits. We take a look at the science of what's actually going on with this tasty trick.
Chicago might be a whiskey city, but there's a new crop of great bars celebrating the virtues of other spirits. Here are some of the best spots for whiskey, gin, tequila, rum, vodka, and more.
If you walk into any bar, anywhere in the world, odds are high that you'll be able to count on one thing—a bottle of Angostura Aromatic Bitters ready to season your cocktail. I went to Trinidad and Tobago to see how these bitters (and the House of Angostura's rums) are made.