Drink Better

How To Flame An Orange Peel For Cocktails

Popular bar trick was revived by Dale DeGroff
Jul 8, 2014 3:00 pm

One popular trick behind the bar today dates back to 1970 in Los Angeles, was revived by Dale DeGroff in New York in the 1980s, and continues to be popular among bartenders everywhere, and that’s the flamed orange peel. Reportedly invented by bartender Pepe Ruiz for the Flame of Love Cocktail created for Dean Martin, the trick involves holding an orange peel close to an open flame and briefly igniting the volatile oils over the surface of the drink. Read about the process and mystery behind the trick, after the jump.

5 Ways To Drink American Wine Spectacularly Well This July Fourth

Bottles for breakfast, lunch and blowing up stuff
Jul 2, 2014 3:00 pm

Today might be your last chance to buy wine for your planned July 4th festivities. Here, Food Republic wine columnist Chad Walsh offers are a few American bottles to look out for — and to drink in many ways.

Here's Everything You Need To Know About Simple Syrup

Taking a close look at a common cocktail ingredient
Jul 1, 2014 2:01 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. Here, he tells us all about the importance of simple syrup.

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.

D.I.Y. White Russian: How to Make Homemade Kahlua

Prepare for some sweet mixology bragging rights
Jun 24, 2014 1:00 pm
how to make homemade kahlua
Photo: Lauren Rothman

In college, I did, in the context that most younger imbibers likely first experience a White Russian: watching The Big Lebowski and playing the never-a-good-idea game of drinking and smoking along with The Dude. Now, I mix up homemade coffee- and vanilla-infused vodka — i.e., Kahlua — for use in the occasional (much-improved) White Russian. The super-simple method, after the jump. 

7 Great Places To Drink Cider Around The USA

Interesting, thirst-quenching, diverse. We love it.
Jun 16, 2014 3:00 pm

Will 2014 be the summer of cider? We think so. Last year, American hard cider production surpassed craft beer growth, climbing to a $172 million market share. Compare that 2009’s paltry $35 million cider market, and you’ve got something to celebrate. Bars across the country are indeed raising a glass. But why cider in the summer? Versatility. It can be still and fruity like wine or sparkling like champagne. And Spanish ciders from Asturias can be tart and thirst-quenching, reminiscent of Belgian lambic or German Berliner Weisse. From Seattle to Somerville, MA, these establishments are using America’s oldest alcoholic potable in creative cocktails, and pouring seasonal varieties.

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).

What Wines Work Best With The Dry Heat Of Western Chinese Cooking? Plenty.

Pairing bottles with Mr. Spicy & Tingly
Jun 11, 2014 3:00 pm

For years wine columnist Chad Walsh been a devotee of the addictive Spicy & Tingly noodles at New York City's Xi’an Famous Foods. And as he got to know Jason Wang, who runs the business with his father David, he was excited to pick his brain about the spices and other ingredients that made their dishes so unique. But before Jason spilled any culinary secrets, the was one important question: which wines work best. 

ADVERTISEMENT

Follow Food Republic

America's great underrated food scene gets a boost
If you were thinking "add bacon," we did.
Britain stops rinsing raw chicken. We should, too.
New from Josef Centeno, Ben Ford, Belcampo Meat
"Emergency" dough is easier to make than you think!
From standard supermarket grade to coveted Arahova
Attitude, attention to detail, easy on the garnish
A huge, melty double cheeseburger lives in Harlem
It's our wine contributor's #1 pet peeve
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.