mixology

Use Celery Bitters To Make An Herbaceous Gimlet Or Pimm's Cup

The liquid essence is more fun than the stalk
Jun 26, 2014 3:00 pm

Celery is a notoriously boring vegetable. Yet, when its savory, herbaceous essence is captured in the form of a popular cocktail ingredient — bitters — the once dull veggie has the power to enhance and transform a variety of drinks to great effect. Get some cool ideas about how to use this amazing additive here.

Drink Better: Syrups And Shrubs For An Improved Cocktail Experience

Easy-to-make (and buy) summer cocktail enhancers
Jun 8, 2014 11:30 am

We encourage your home bar enthusiasm, bigtime. Anyone who calls you a nerd for keeping tart, refreshing homemade cucumber mint shrub in your fridge doesn't get a cocktail, simple as that. When it comes to adding the final touch on a killer hot-weather drink, look no further than these awesome syrups and shrubs.

'10 Things I Hate' Mixology Edition: Eric Alperin

Attitude, attention to detail, easy on the garnish
May 28, 2014 1:00 pm

If you keep up with the ins and outs of the cocktail world like our very own Matt Rodbard, then you know Eric Alperin. Last year, Alperin himself was a finalist for American Bartender of the Year. So what does he hate about mixology? Sharpen your manners and find out after the jump. 

Drink Better: Shake Up 7 Crowd-Pleasing Cocktails Of The Week

Polish up your bar set for a "day off" happy hour
May 26, 2014 12:00 pm

Let's all celebrate our day off with a great cocktail. From our inception — nay, from the dawn of man we have loved a great cocktail on a day off. These 7 are no exception, all tested by the faithful imbibers of the Food Republic family, straight from our hearts to your frosty chilled coupe. Or regular glass, you really don't have to be fancy. 

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.   

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