Tagged With drinks

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The other day I was picking out a bottle of slightly-overpriced bubbly to take to a friend, when I realised the bottle I had settled on didn't come pre-chilled. Luckily, the store had a wine chiller - a swirling water bath that cooled my Champagne down to serving temp in mere minutes. "I wish I had one of these at home," I thought, not realising that I already did.

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Hello everyone, and welcome to 3-Ingredient Happy Hour, the weekly drink column featuring super simple, yet delicious libations. We'll be kicking things off with the sweet, tart and slightly bitter Italian Greyhound, which just happens to be the beverage that turned me into a gin drinker.

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Yesterday, US Speaker of the House Paul Ryan gave a St Patrick's Day toast with a truly sad-looking pint of Guinness, much to the horror of Irish viewers and Guinness lovers everywhere. The only way he could have made it worse is if he dropped a shot of Bailey's and Jameson in it. If you're going to pour a Guinness, here's how to do it right.

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St. Patrick's day is next weekend, and with it comes an onslaught of unnecessarily green consumables. I've honestly never been a fan of aggressively-dyed beer, not because I'm afraid of food colouring, but because the beer used is usually crap. If you want to celebrate St. Patrick's day with an on-theme adult beverage that isn't an emerald-hued beer, consider making (or ordering) one (or all) of the following.

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In Australia, most wines now come with twist caps, which makes it much easier to store half-consumed bottles for later drinking. However, once that seal is broken, oxygen, moisture and other contaminants are allowed to get inside which will eventually ruin the flavour. This infographic looks at how long different wine varieties typically last after you open them - from bubbly whites to full-bodied reds.

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Kitchen cabinets have a habit of accumulating a lot little jars, most of which contain spices and seasonings. If you're worrying about working your way through them before they lose their flavour, make like the folks at Extra Crispy and use them to make some "ad-libbed teas".