5 Ways Craft Distillers Are Unearthing Old Recipes For The Good Of Mankind

Sweet, bitter and herbal elixirs...from the past
Apr 10, 2014 2:30 pm

If you have an old-timey palate, but a passion for local booze, keep an eye out for these sweet, bitter and herbal elixirs inspired by Old World recipes, but made right here in the U.S. of A.

Swedish Swizzle: How A Bartender Was Blown Away By The Craft Cocktails In Sweden

Hinoki and the Bird's barman reports on his trip
Mar 11, 2014 4:00 pm

My recent trip to Sweden marked the first time I crossed the Atlantic Ocean. I split my time between the town of Bonäs – which is four hours northwest of Stockholm along Orsa Lake – and Stockholm. I learned a lot about the country's strong culinary scene, and even more about its cocktails.

18 Places To Eat And Drink Incredibly Well In New Orleans

Bars, boudin, beignets, fried chicken. Flavor!
Feb 11, 2014 2:00 pm

From the local chef bringing modern culinary techniques to classic Creole cooking to the dives and cocktail joints that make up what is easily the country’s coolest bar scene, New Orleans is an incredibly dynamic place that — like any great food city — is constantly evolving. Whether you’re in town for the Super Bowl, an insurance convention or just planning to head down (and go H*A*M) in the Big Easy, we’ve got the right move for you. Here are 18 of our favorite places to eat and drink incredibly well — and not feel like a complete tourist.

2013 In Review: The Year In Cocktails, Bar Trends, New Booze And Looking Ahead

Editors, contributors weigh-in on spirited topics
Dec 30, 2013 2:30 pm

While we gear up for New Year’s Eve, arguably the year’s biggest drinking holiday, let us reflect on the year in drinking. There were new bars, and old favorites — along with innovative products, terrible products and bartenders making it all look easy (or too complicated in some instances). Here, Food Republic writers and editors list the good, the bad and the boozy.   

10 Things To Know About Ice In Cocktails

A look at the most important ingredient in drinks
Nov 21, 2013 3:00 pm
Photo: Hundred Weight Ice

Ice is arguably the most important ingredient in a modern cocktail. That may seem like an odd statement, but hear us out on this one. Simon Ford attended a seminar on the subject given by well-known bartender Richie Boccato and checked in with these pearls of wisdom.

Oysters, Sherry, Cocktails And Ham From This Charming Man

An interview with DC mixologist Derek Brown
Oct 10, 2013 2:00 pm

I often refer to Derek Brown as “the charming geek of cocktails.” He is a man who has spent a huge chunk of his life dedicated to researching and promoting cocktail culture and is one of the industry’s pioneers. He's also behind a couple of the country's most acclaimed bars in Washington, DC. Here's his story.

In 28 Minutes You Will Learn How To Drink Absinthe While Avoiding Death

There's a lot to love about the Green Genie
Sep 16, 2013 2:00 pm

Once considered a novelty spirit, smuggled back from that post-college backpacking trip around Europe and brought out for late-night shots, absinthe now plays a fundamental role in the world of mixology. Only technically legal since July 17, 2007, absinthe is now produced in the U.S. and found on cocktail menus from Monterey to Massapequa. Here's a podcast devoted to the topic.

The Negroni Backlash Has Begun

Jay Rayner takes issue with a certain Italian count
Aug 19, 2013 2:00 pm

Over the weekend Rayner dropped some lines about why he hates the negroni, a classic Italian cocktail we’ve spend much time discussing and dissecting. He's no fan of the negroni. We have a response.


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