Drink

10 Things You Didn't Know About Amaro, The Bitter Liqueur Of Your Dreams

Herbal liqueurs are growing in popularity
Oct 28, 2014 1:00 pm

You’ve swilled Negronis and sipped Fernet with the best of them, but there is more to amari than meets the aperitif. The European herbal liqueurs that span centuries of (dubious) health claims are as varied as the continent itself. Learn the bitter truths about these versatile spirits. Emily Saladino gives it to you straight.

Rye, Mezcal And Saline: Rock Salt Cocktail Recipe

Bygone remedy makes the case for bottled cocktails
Oct 24, 2014 2:30 pm

Bottled cocktails are far from a new invention, but only in the last few years have they seen a resurgence befitting our current high-brow drinking culture. Back in the 1880’s, one might have kept what was called a bottled “rock and rye” — rye whiskey with rock candy sweetener and lemon — in the medicine cabinet. Ironically today, the same family that produced the most popular brand more than 130 years ago is back at it again.

The Big Apple Gets Boozy: What You Need to Know About NYC Cider Week

NYC Cider Week 2014 has us juiced to the core!
Oct 24, 2014 2:00 pm

The hard apple is coming to the Big Apple! Today kicks off NYC Cider Week and as I may have mentioned once or twice, hard apple cider is one of our favorite fall drinks. While there are plenty of great occasions to raise a glass of cider, it’s not every day you can learn about your favorite grown-up apple juice from the ciderist or enjoy an expertly paired autumn cider dinner.

So You Know The Difference Between A Macchiato, Cappuccino And Flat White

Ordering coffee drinks can be confusing!
Oct 24, 2014 11:01 am

Today is the day you stop referring to all specialty coffee drinks as lattes! Praise the beans! Let the gentle tink-tink of a thousand glass Chemexes ring. Below is an utterly foolproof guide to ordering (and pronouncing) the coffee you actually want. That generic latte might very well be a flat white or cappucino and you'd never know until you decoded the layers of caffeinated goodness in your to-go cup. Learn once and for all, and have a speedy little morning. 

50 Wines In 50 States: Carry On Wayward Dunn

Oregon pinot, NPH, pudding shots and that song
Oct 23, 2014 2:01 pm

Dan Dunn is visiting wineries across the country for his new book project, and he's spilling his guts along the way in his long-running Food Republic column The Imbiber.  This week he travels around Oregon, Washington and Wyoming with a certain song in his head. 

5 Bottles Ripe for Drinking: Hard Apple Cider's Moment is Now

Craft hard cider has us all juiced up for fall
Oct 22, 2014 2:00 pm

Late October is peak apple season, when the last of the apples are ripe for picking. You may already know that when given time to ferment, apples also make awesome booze. Cider has experienced a boost in popularity in recent years, thanks in part to rising enthusiasm for craft beer. Make no mistake: cider is not beer, but there’s something about the taste of boozy, warming cider that makes it the perfect drink for fall.

It's Like A PiƱa Colada, But With Pig's Blood

Chicago bartender so went there
Oct 22, 2014 10:00 am

Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood. You can thank Warren Zevon and San Francisco's Chinatown for inspiring Brown's bloody concoction. More this way.

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