Drink Better

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. 

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.

Whip Up A Batch of Fresh Green Apple Soda, Then Spike It Hard

Ready to meet your favorite new summer cocktail?
May 29, 2014 1:00 pm

To make this fresh green apple soda, you’ll need a juicer, a seltzer maker, a fine strainer, a citrus squeezer and an assortment of spoons, beakers, knives and other implements of destruction. The finished product will make you seriously question your notions of apple flavor and spices and even the classic margarita. If that doesn’t justify dragging out the kitchen tools, nothing does. The recipe, plus an excellent cocktail, after the jump.

'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. 

Kickstart This: The Hudson Standard Locally Sourced Bitters And Shrubs

Small batch drinking products from Hudson, NY
May 27, 2014 4:00 pm

We’ve become somewhat obsessed with shrubs – high quality cocktail syrups – here over the past few months. So, naturally, we were pretty stoked when we got word that a group of people based in Hudson, New York was coming out with a collection of small batch, locally-sourced bitters and shrubs for cocktails and cooking.

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