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Everyone's favorite hair-of-the-dog hangover cure, the Bloody Mary, turns 75 years old today, according to legend. The most popular theory has it that Fernand Petiot invented the cocktail at Harry's Bar in Paris in 1920, when it was known as the Red Snapper Read More...
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At the risk of having a hit taken out on me by Swiss Marilyn Manson fans, now that absinthe is making a comeback in the U.S., it seems like the ideal liquor for Halloween-themed cocktails. Chances are, you may even see some absinthe-based Halloween cocktails Read More...
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Maybe because of all the quirky speech patterns and personality traits on display in such a long-lasting campaign season, people seem to be more into making drinking games out of the debates than usual. And tonight, of course, is the last chance tipplers Read More...
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Last month, I went to Chicago for a few days, and many of you were kind enough to recommend places to hit while I was there. Unfortunately, I ended up being a lot more busy than I expected, so I didn't hit even a good fraction of the places I'd hoped Read More...
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I realize now that when I went over stockpiling food supplies before a disaster, I completely forgot one of the most important elements of successfully waiting out a hurricane, earthquake, blackout, or what have you: the booze. Luckily, a New Orleans Read More...
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As Pableaux Johnson mentions in our Ultimate Tailgating Guide, "drinks are an essential part of any good tailgate." Beer seems like an obvious, albeit excellent choice, but maybe you prefer wine. Or, perhaps you have your own traditional tailgating cocktail. Read More...
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A mini-rivalry has emerged on restaurant drink lists and in newspaper coverage. Cocktails have become some popular (some might say trendy) that they are shoving wine interest to the side. I've talked to several wine lovers who resent the fact that food Read More...
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Cocktails, like food recipes, need balance. Too sweet and you're drinking Hawaiian Punch concentrate. Too salty and you might as well gargle with seawater. Other flavors come to the rescue: Italians love bitter liqueurs like Campari, Aperol, Cynar and Read More...
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To properly mix certain cocktails, bartenders must shake vigorously. Each person has his or her own style: It may be a slow rocking motion that picks up speed within a few seconds, or sometimes it's an instant head-banging session. Eben Freeman looks Read More...
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At Tales of the Cocktail, I'm leading a panel on service and I'm joined by Deet Gilbert of Johnson & Wales, Jim Meehan of New York's PDT (brilliant mixologist and one of the initiators of this panel), Charlotte Voisey (Hendrick's Gin ambassador and bartender Read More...
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Most summer drinks are quick, easy, and straightforward: beer, gin & tonic, spiked watermelon, you get the idea. Sangria, though popular, is a different kind of beast. Strictly speaking, it is neither wine nor cocktail but a hybrid (technically a punch, Read More...
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Never misplace your glass again. Instead of adding wine charms to your drinking vessel--the ones where you have to remember which charm is yours--just scribble your name on these coasters. The chalkboard squares from Purpose Design are finished in a coated Read More...
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It looks like New Orleans may be getting an official city cocktail. In a compromise to a state bill, the state Senate yesterday voted 25-8 to make the Sazerac the official cocktail of the unabashedly boozy Crescent City. The Sazerac, for those who can't Read More...
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It must appear that I like to complain, but I don't. I like good service, good drinks, good food, yada yada, but have to yell when something seems amiss. Heck, Epicurious asked me to (I'm only doing my job, says the executioner). So, let me start by praising Read More...
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The occasion is BAR School in New York City (one of my iterations) and we always throw out some golden oldies to start the five day crash course in spirits education, blind tasting and cocktail creation. One of those my friend Paul Pacult brings along Read More...
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