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.
Tagged With drinks
You guys remember my BBF, horseradish vodka, right? (You should, twas only yesterday this was released unto the world.)
Well, in a move you probably saw coming, we are using her to make a bracing, slightly salty, sorta sinus-clearing martini.
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.
Some leaves taste like nothing, but then there are other leaves that taste very, very good. Using leaves that taste good to flavour spirits is smart and correct but, unless you have an immersion circulator or fancy siphon, it can take days, which is too long. Luckily, you can speed up the process significantly with a blender.
Parties are for drinking out of cups, and keeping track of your cup is an important part of that. I have, in my time as a hostess, encountered a few guests who just “aren’t into labels” but, seeing as organisation and order are the cornerstones of a good party, labelled drinking vessels are very important to me. Instead of foisting cute wine charms on people—which always fall off—or trying to shout my guests into submission, I grab a roll of painters tape, and tell them to use fake names.
Service journalism is all about writing for other people, but sometimes I use this platform of mine to write 250-to-1000-word jokes to myself. This is one of those times. I don't know if you are up on all the dank memes of 2018, but none have tickled my boobs quite like "They Did Surgery on a Grape."
One of summer's greatest pleasures is sipping an icy, refreshing beverage in the sunshine -- or the nearest patch of shade. Summery cocktails and punches aplenty are finally ready for their seasonal debut, and just about all of them could do with a bit of salt.
The weather is heating up already and finding ways to keep cool in the heat is at the forefront of everyone's minds. Food and drink can help to keep you cool during these hot months, including this tip on chilling drinks with melons.
Adding frozen fruit to cocktails to keep them cool is a pretty common practice, but some fruits are simply more chill than others. For fruity cubes that will actually keep your beverage cold for an appreciable amount of time, you want to reach for melon.
In Edward Albee's Who's Afraid of Virginia Woolf, the character of George is haunted by a decades-old memory of accidentally ordering a "Bergin and water" in a crowded pub. While most of us know the difference between bourbon and gin, it's possible you've made a similar faux pas to the sniggers of nearby barflies without even realising it. Here are 20 popular alcoholic beverages that you might be mispronouncing.
As any insufferably smug Melbournite will tell you, there's a lot more to coffee than espressos, lates and flat whites. There are literally hundreds of beverages under the coffee umbrella, all of which are prepared and presented in a variety of ways.
This handy infographic breaks down the ingredients and correct ratios for 38 popular coffee drinks (and a chai late for good measure). Get your barista on!
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making a “Western-themed” cocktail, because a man on Twitter asked me very nicely.
Remember Coca-Cola Coffee, the flavour combination no one really asked for but Coca-Cola gave us anyway? Well, it's now expanding with a limited-edition 'Batch Blends' range, supposedly designed for more 'adult' consumption. Here's what we know.
Happy weekend everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making a ménage à trois of assertive, flavorful booze to help us forget the woes of the workweek.