gin

Strawberry Army Navy Cocktail Recipe

There's no rivalry amongst flavors in this drink
Sep 5, 2014 2:00 pm

Strawberry season may be long over, but we’re nowhere near the end of gin season and the time to enjoy bright, citrusy drinks. Sure to go over well with any lover of gin, what makes this drink stand out is its use of a floral sweetener typically reserved for tiki cocktails, the almond-based syrup, orgeat.

Why Is Everybody Suddenly Drinking Gin And Tonics All The Time?

From Barcelona to Brooklyn, it's taking over
Aug 19, 2014 2:00 pm

On paper, the gin and tonic seems like a simple drink. And in theory, it should be. People order it with complete nonchalance. Maybe they prefer a lime wedge over a lemon (that’s an American thing). Almost no one has an opinion on tonic water. But as world-traveling bartender Naren Young writes, it's all starting to change.

Spanish-ish Strawberry Slushito Recipe

This is how you adult slushie
Aug 11, 2014 3:00 pm

The great nation of Spain is known for many glorious food and drink traditions. Frozen cocktails is not one of them. So, when restaurateur Mark Kuller wanted to put slushy drinks on the menu at his contemporary Spanish restaurant Estadio in Washington, D.C., he and bar manager Adam Bernbach struggled a bit with what to call them. "A lot of the names we came up with were too serious," Bernbach recalls. To make the slushies at least sound Spanish, anyway, the pair ultimately decided to add the -ito suffix. And, ahí está! The "slushito" was born. Here's how to make it.

Friday Happy Hour: 24 Ways To Cook With Your Booze Of Choice

Wine, beer, vodka, gin, whiskey, sake and friends
Jun 27, 2014 12:00 pm

If you can name a booze, we can tell you how to cook with it WHILE DRINKING IT without becoming so inebriated that you can no longer cook with it. Catch the drift? Whether it's beer, wine, sake, rum, that Grand Marnier you never use or even that super-obscure bottle of apple brandy that you also never use, there's a delicious savory dish just waiting for its own little tipple. Check out our 24 favorite ways to incorporate beer, wine and liquor into dinner tonight.

Third Base Cocktail Recipe

Proof cheekily-named cocktails can be a good thing
Jun 20, 2014 3:30 pm

Cocktails have never shied away from lewd or obnoxious names, and I might even consider ordering a Slippery Nipple, Screaming Orgasm or Bosom Caresser if they were even remotely palatable. The newly crafted Third Base at Brooklyn’s Extra Fancy disproves the stereotype of the morally repugnant cocktail genre, however. The recipe for the gin-based drink, after the jump.

How To Properly Make An American Gin & Tonic

There's a recipe. And, no soda gun involved.
Jun 12, 2014 2:00 pm

"We tested over 50 different tonics and found that Fever Tree works the best,” admits Brooke Arthur of the ideal tonic to mix with Aviation Gin. Arthur, a Los Angeles-based bartender, serves as the company’s cocktail guru and is of the strong opinion that a good G&T takes a good recipe (as in, no soda guns are allowed).

Cardamom Blush Cocktail Recipe

Quite possibly the perfect summer wedding cocktail
May 22, 2014 4:00 pm
Photo: Brian Quinn

The exotic, floral drink begins with a traditional sour recipe and adds small amounts of three intense flavors: cardamom spice, rose water and Peychaud's bitters. Many would remember cardamom as something found in Indian dishes or Turkish coffee, but its sweet aroma lends itself well to the Lillet Rosé and as a compliment to the rose water. The perfect summer wedding cocktail recipe, after the jump.

Tea Time, Meet Happy Hour: Camomila Cocktail Recipe

Iconic Italian flavors reshape a classic cocktail
May 16, 2014 2:00 pm
chamomile tea cocktail
Photo: Natalie B. Compton

A16 Rockridge in Oakland, CA shapes their Italian-inspired cocktail program to reflect the seasonal ingredients of the Bay Area, playing with unique flavor interactions to create seasonal twists on tried and true craft cocktails. Through the power of lemon, honey and chamomile tea, one standout on the menu, titled Camomila, turns the classic sour into a sophisticated, fresh take on spring. The technique and recipe, after the jump. 

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