Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. My father (as always) wants me to "write about Scotch more", so we'll be honouring his wishes with this slightly fancy-pants, herbaceous variation on the Rob Roy.

Whether you're pre-juicing a bunch of limes for daiquiris or making a big batch of whole-lemon lemonade, all that squeezing can take a toll on your hands. There is - of course - an easier way, and it involves everyone's favourite baking appliance.

In a simple libation like a gin & tonic, the spirit should really shine. Too often, cloying, crappy tonic obscures the botanical qualities of its partner, rendering the G&T much less refreshing than it should be. Luckily, long-time cocktail writer Camper English - who literally wrote the book on the beverage - has some tips on how to tweak your tonic and ensure your G&T lives up to its full potential.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. It's Negroni Week, which means every cocktail bar and blogger (myself included) is putting their "spin" on the classic bitter beverage.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making an elevated, adult version of one of my favourite sippers: Cherry lemonade.

Dear Lifehacker, My friend keeps telling me to stop drinking fruit juice because "it's basically just sugar". She also claims it's just as bad as Coca-Cola. I've done some online research but can't find a definitive answer on this. Surely juice is healthier than sugary soft drinks? Or do I really need to quit? (I mainly drink bottled '100%' apple juice and OJ.)

Fresh lime juice is a key component to many fine beverages, and it's always been my understanding that you want it as fresh as you can get it. This thinking, it turns out, was folly. For the best tasting beverage, you want to let your juice age for a little bit - ideally four to 10 hours.

Last week brought terrible news to Japanese whiskey fans: Suntory plans on halting sales of the wildly popular, and fairly affordable, Hakushu 12-year-old single malt and the Hibiki 17-year-old blend. But fear not oh, drinker of smooth spirits, there are other great options out there. These whiskeys may not be the exact same when it comes to flavour and aroma, but they will definitely appeal to your palate in a similar fashion.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a sparkling cocktail perfect for Mother's Day or, you know, any Sunday really: The French 75.

For some, sipping cocktails does more than just get you tipsy - it turns your skin beet red. There's an old trick to prevent the skin from flushing that involves taking antihistamine medication, but it isn't a good idea. Here's why.

In the world of dairy-avoidance there are many "milks" that aren't actually milk, and their numbers are growing. The newest non-dairy elixir is oat milk, and people seem to be going crazy for it.

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a streamlined version of one of my favourite gin cocktails: The aviation.

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Continuing my history of transforming winter warmers into chilly sippers, I'd like to introduce you to my friend, the Winter Wassail Spritz.

The royal wedding is right around the corner. While there certainly will be a lot of champagne being poured that day, drinking tea is also a big part of the royal family's day -- and there are rules.

Dear Lifehacker, I recently read your article on home bar essentials and it got me in the mood to dust off my cocktail making kit. However, I'm looking to dabble beyond the usual mixers and garnishes. Specifically, I want to give egg whites a try. Where should a beginner start?

Happy weekend, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're shaking up a muddle-free, streamlined take on the minty mojito.

During a trip to Dublin a few years ago I befriended a group of older Irish women at a bar one afternoon, as one does. At some point during the conversation, it came out that I had never had a true Irish coffee. Seconds later they made sure I had one in my hand and I was hooked.

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.

Out of all the trash I've eaten, pineapple peels might be my favourite. Not only can you use them to make an ice cold glass of tea or a decidedly tropical infused gin, but it has come to my attention that there is yet another fantastic beverage this noble scrap can be used for: Chicha de arroz con piña.