A Serious Cocktail Made With Jäger? It’s To Sip, Not Shoot.

Change your mind about the party spirit
May 15, 2015 1:00 pm

I can’t remember the last time I’ve been more surprised by a drink. Given Jägermeister’s longstanding place as a shot drink in this country, it’s almost comical to say, “I had a great Jäger cocktail the other day.” But somehow, every notion I had in my head on the depraved nature of Jägermeister was fixed in one sip.

A Closer Look At What Makes A “Modern Classic” Cocktail A Classic

You’ve heard the term. Yeah, about the term.
May 14, 2015 1:00 pm

One of the hot buzz terms written about cocktails these days is “modern classic.” It’s thrown around like pretty much every other worthless term you see when you read about drinks on the Internet. You know, like “master mixologist” or “bespoke cocktails.” But what makes a modern classic, anyway? Jeffrey Morgenthaler ventures to throw out a few criteria and lists a personal favorite as an example.

35 Independent Craft Distillers That Need To Be On Your Radar

Small batch isn’t just a buzzword. It’s the now.
Apr 20, 2015 9:00 am

It’s Craft Beer & Spirits Week at Food Republic, which has us taking a close look at the small producers of fine potables around the United States. We can’t write long about all of these producers. But we wanted to call out some of our favorites craft spirits makers — as decided on by our editors and regular spirits writers — for the next time you are sitting at the bar or standing in your neighborhood bottle shop in need of inspiration.

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.


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