gin

The Trusty Gimlet: Made Two Ways

It’s the drink that keeps on giving
Mar 27, 2015 2:00 pm
It’s a classic that everyone knows but often overlooks — even though its influence on the world of drinks can hardly be measured. It’s said to have been first created by a surgeon in the British Royal Navy as a prescription for officers to avoid scurvy, and the original version was no lightweight, with overproof gin — deliberately potent enough to allow one’s gunpowder to still fire if the barrels somehow spilled — and Rose’s preserved lime juice to sweeten this stiff, room-temperature dose of salt dog salvation. Its the gimlet.

How Not To Screw Up A Martini

The perfect recipe, 18 years in the making
Feb 5, 2015 2:00 pm

Jeffrey Morgenthaler is Food Republic’s new contributing cocktail editor and the author of the occasional column Easy Drinking. Today he breaks down how he came to master the martini — both as a bartender and a drinker. 

Fever-Tree Founders Stared Down Congolese Militants. Why? To Make A Good Tonic.

Starting any company is risky, just not like this
Dec 17, 2014 11:00 am

How far would you go for a decent gin and tonic? Many of us are prepared to splurge on good gin. And, a good number have figured out that good gin is a waste if it isn’t topped off with good tonic. It makes up three quarters of the drink, after all. But, few of us have trekked deep into central Africa on a quest for the perfect mixer to match our high-end hooch. For the founders of Fever-Tree Indian Tonic Water, however, this bold mission made some sense.

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.

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.