There are two routes home cocktail enthusiasts tend to take when choosing a muddler: the mini-baseball style that sits on the check-out counter and the local liquor store (which suck), and then there's the handmade, lathe-turned muddler made from some exotic South American hardwood that can cost you as much as $60 or $80.
Or, you can get the performance of the second for the price of the first.
Cycling enthusiast and maker OddJob has created the "BAR T.A.B.," a "take along bar" mounted to the inside of a bicycle frame. It's basically all our favorite things in one simple project.
It's after Valentine's Day and you remember how nice it is to have nice wine on hand, now all you need is a good place to store it.
Once that lid is on the fermentation bucket, it seems like everything is complete. This final part of the series looks into what happens during the fermentation period, and the final step before you can sit back and enjoy a handcrafted beer.
Primary Fermentation As the yeast begins the very important (almost magic) job of converting the sugars into alcohol, quite a few things need to happen.
I'm always looking for a great seasonal drink to match the theme of our get-together. This winter weather calls for a few creamy, spiced, and even buttery drinks to help brighten up the season. Here are 5 drinks guaranteed to usher in some holiday cheer.
Over the summer, Jaclyn and Melissa spied the watermelon keg project right here on ManMade, and immediately made one for themselves. And when fall rolled around, they figured out a way to adapt it to this seasons', um, giant, round, open on the inside thing: the pumpkin.
Two years ago, I posted a basic recipe for making classic cocktail, the Old Fashioned, during ManMade's inaugural Cocktail Month festivities.
And two years ago, I was wrong. Quite wrong, in fact. I was just learning about cocktails, and was operating with the notion of the Old Fashioned I'd had in bars and restaurants,
A fantastic, easy project for summer: add a built-in cooler to a wooden picnic table to store drinks, keep condiments cool, and, generally, be an outdoor dining, grill-dominating mastermind.
Originaly, the "shot glass" was a measuring device - a means to figure out a 1.5 oz. serving of a spirit. Nowadays, it's been reduced to a cheesy collectible, or worse, a tacky means of throwing down liquor way faster than necessary.
But that's not the shot glass's fault. Sipping 1.5 oz of a single spirit is a great way to learn about its flavor, aroma, and complexities. Especially if the glass contributes to the experience. So, bring back the shot glass. And, while you're at it, why not make it edible?