Happy weekend, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we're making an herbaceous yet balanced beverage I found in the iconic Playboy's Host & Bar Book.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week, we're making a gorgeous, sparkling, juicy beverage to combat bad vibes.

Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to use spiky, seemingly useless pineapple peels to make a tasty, tropical gin.

Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former - but it doesn't have to be.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're featuring a cocktail from Maggie Hoffman's The One-Bottle Cocktail, a book that very much fits the aesthetic of this column.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This we're making an often misunderstood classic beverage: The daiquiri.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week was kind of hectic for various reasons, so I feel the need for something insanely streamlined, even by our standards. I want to pour, stir and sip, and maple syrup is going to help me get there.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Valentine's Day will be here soon but, rather than make a bubbly, rose-scented cocktail, I've decided to enlist the sinister blood orange for a less twee take on the holiday.

Happy long weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a modification to the Sidecar cocktail, a 3-ingredient classic if there ever was one.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a faux eggnog latte with plenty of bourbon for sipping on Christmas morning.

The holidays give us carte blanche to consume both alcohol and sugar with reckless abandon - bonus points if you can streamline the process. Gelatinous shots may be the millennial-preferred vehicle for the two substances but, like Pete Shweddy before me, I prefer a festive ball.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're putting a chilly spin on a classic winter warmer: Mulled wine.

Happy Black Friday, my babies, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. You have, by now, made it through the week, and for that, you deserve a drink.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I want to talk to you about a deceptively simply, though very worthwhile cocktail: The Scotch highball.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we're taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.

Happy weekend, my best babes, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're embracing fruit while keeping it classy with a pear brandy-based martini.

The success of most parties hinges on the quality and amount of booze served and, while serving a big bowl of punch is easier on the host or hostess, serving a punch that people will keep coming back to it is a little trickier. A good punch is so balanced that one might not even realise there was any ethanol floating around in there, and we're going to show you how to make a really good one. (You should, of course, always tell people if you're serving them booze.)

Free drinks always make a night out better, but you don't have to cosy up to the bartender to get them. Instead, use these simple bar bets to pull one over on your friends (or other bar goers) and win yourself a free drink or two.

As we approach Halloween, there will be much talk of making your own Snickers or DIY-ing candy corn. I usually leave that stuff alone, as the Snickers bar has already been perfected. If I'm going to make my own candy, I want it to be unique, special, and -- why not? -- boozy.