You probably know that carbonated drinks are fizzy because of their CO2 content, and that it’s released when you open a bottle or can. What you may not know is exactly how that process works, and why the glass you drink from plays a role in how long your drink is fizzy. This video explains it all.
Sabreing a champagne bottle doesn’t really require a sword — a long chef’s knife will do. While it doesn’t make your bubbly taste better or pour smoother, it’s a fun way to kick off a ceremony and impress your guests. If you’re into the idea, the folks at Bon Appetit show you how it’s done in this video.
Cold brewed coffee is a great way to enjoy your daily caffeine fix, but making it can be a fussy process. This technique is quick, easy and uses items you likely already have at home — no added equipment necessary.
If you’ve ever had a cork break up while you’re trying to open a bottle of wine, you know it sucks. Instead of straining it or pouring cork into your guests’ glasses, grab a simple drinking straw. Put the straw over the bits of cork, put your finger over the top to create suction, and lift the cork bit right out.
There’s a lot to love about tea. It can give you a boost, it’s available in different varieties, and it’s easy to make — for the most part anyway. This graphic makes sure you never over-steep, use water that’s too hot or cold, and even tells you how much caffeine you’ll get from a perfectly brewed cup.
You don’t need to be a professional bartender to know the difference between a sidecar and a Tom Collins, but if they’re not drinks you order regularly, you may not know how they’re made or what the history behind them is. This video from the folks at Mental Floss will teach you.
Home brewing is a great hobby, but requires a lot of ingredients, specialised equipment and enough knowledge to ensure you don’t make something that tastes like it was fermented in a toilet. Want something a little simpler? You can turn any fruit juice into alcohol with nothing but a cheap plastic airlock and a bag of champagne yeast.