I am not against simply sipping on an amaro or five, as they are usually so full of flavour that they don’t need much. I also enjoy them with a little carbonated water. But my amaro-focused worldview sometimes makes me forget that these sweet and herbal little numbers go great in full-fledged cocktails, particularly those made with darker spirits.
Tagged With booze
If my trip to Denmark taught me anything about alcohol, it’s that I’m not drinking enough gin & tonics. If it taught me a second thing, it’s that I’m definitely not drinking enough aquavit. And if it (somehow) managed to teach me yet another thing, it would be that I should have been combining these two drinks quite some time ago.
Though I love introducing you all to new and exciting bottles, my bar cart is rapidly filling up, so I’ve been trying to find new and exciting ways to use up the alcohol I already have. My process for doing so is pretty advanced: I google random combinations of the ethanol I own until I find something that sounds good.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we are shedding our summer skins and easing into cooler weather with extremely ripe figs and spicy ginger.
This week, while rearranging my bar cart, I rediscovered a bottle of cachaça, which I had only ever used to make the iconic caipirinha. It’s a great drink, but I hate monotony, even in my cocktails, which led to me searching the internet for other, non-caipirinha uses for the Brazilian sugar cane spirit.
News is usually bad, but today, the news is good. The news is so good, in fact, that I feel like drinking about it, and I would like to invite you all to join me. To celebrate this good feeling coursing through my body due to the good news, I’m mixing up a strong but luxurious whiskey-based cocktail which I am calling—unsurprisingly—“The Good News.”
The grocery store is an inspiring place, particularly the produce aisle. No matter what I have on my list, I make sure to take a few minutes to leisurely browse the fruits, vegetables and fungi, just to see if anyone pops out to say “hello”.
This week, I stumbled upon a large, sunny, yellow boi, simply named “cocktail citrus”. My mission was clear.
I love limoncello, but it is — without a doubt — a capital-L liqueur. There’s nothing wrong with the candy-like sipper, but it’s not exactly refreshing. Oddly enough, the key to fresh-from-the-garden citrus-flavored booze can be found not in the lemon, but in a mostly fleshless, uncanny-valley-dwelling citron.
Wwlcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a classic — I’m talking 1930s —cocktail: the Brainstorm.
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 basic buck with a good amount of very strong bourbon.
There’s at least one healthy New Year’s resolution that you may actually maintain through the year, suggests a new study: cutting down on your drinking. The study found that UK residents who tried to abstain from alcohol for the month of January in 2018 - as part of a public health campaign called “Dry January” - continued to drink less eight months later.
Call me basic if you must, but I love New Year’s eve. Whether you’re dancing yourself clean or just hanging at a house party, getting dressed up in shiny, sparkly garments and drinking shiny, sparkly drinks is fun, damn it. Not only is the Kir Péttilant as fancy and festive as they come, it’s extremely easy to make, and it looks stunning in photos.