Drink Better

Steady Sticks: Never Spill Wine All Over Your Picnic Again!

Hydrate yourself (not grass) with vino al fresco
Jul 25, 2014 1:00 pm

The lawn doesn't enjoy being inebriated like you do, so kindly spill your glass into your mouth and not on the grass, if you would. Now that we've gotten manners out of the way, let's discuss Tovolo's Steady Sticks for the ultimate drink-nic. Ready to be an al fresco superhero? 

This Is How To Make A Proper Mojito

A classic recipe in honor of National Mojito Day
Jul 11, 2014 1:00 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. In honor of National Mojito Day, today, July 11, here's an excerpt about the classic cocktail from Morgenthaler's recently released first book, The Bar Book: Elements Of Cocktail Technique.

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.

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