The White Russian cocktail. This drink has been around almost as long as Jeff Bridges has, but you, and I, and everyone born after 1965 identify it with cult classic comedy, The Big Lebowski. It's the go-to drink for Bridges' character, The Dude, and for good reason: three ingredients, easy to make, cheap, and tastes totally awesome, man. So, whether you're chilling out in your bathrobe or having an after-dinner drink with friends, let's relax and make our own White Russian...
If you, like me, were born between 1975 and 1990, your first exposure to the idea that "champagne" has technical regulations and restrictions likely came from Rob Lowe's odious Benjamin character in the original Wayne's World. ("Actually, all champagne is French. It's named after the region.") And you, like me, probably play into/totally own his snooty accusation that Americans don't recognize the convention, and call all their sparkling whites "champagne," and don't care. Because only a true b-hole shames somebody while handing them a drink.
As far as holiday gifts go, it's hard to beat something to sip. And this year, you can do a little better than swinging by the grocery store and grabbing a bottle of wine.
This wood-infused project only take a tiny bit more work than buying something from the liquor store, but boosts all kinds of flavor benefits and handmade points, turning the spirits into a proper gift.
Make some in bulk for everyone you know, and your holiday shopping is done.
I have gone on record, in this publication and elsewhere, about why the hot toddy is the perfect cocktail to be sipping in December. It's warm. It's spiced. And at least according to folk wisdom, it's good for your health, and can help to heal a nasty wintertime sore throat. But, to be honest, until last Tuesday evening, I didn't actually like a hot toddy.
They were fine, but not delicious, and not really an improvement over a simple glass of neat whiskey. (You could make a hot toddy with rum, brandy, or tequila, but why would you?)
Hot toddys (toddies?) always disappointed: never quite hot enough to truly enjoy, and somewhat ... harsh. There was something I never liked about adding acidic lemon juice to a healthy glug of bourbon, then heating the whole thing up. It seemed to bring out all the rough, grain-y flavors, and hide the tastier warm and spicy barrel-aged notes that make whiskey, well, whiskey.
I've been trying to up my host game lately, especially in the drinks department. Solid glassware, proper bar tools, and better presentation go a long way towards concocting a quality experience. That's why I was excited to come up with a great gift project for those that want to ditch the cheap plastic in their classy mixed drinks. These simple straws are hefty enough to really stand out as a stocking stuffer, or on their own as a solid holiday gift.
Four years ago, I shared an introduction to making smoked cocktails on ManMade, exploring the techniques and ingredients that would allow you to create woodsy, rich drinks at home. I offered several ways to create and capture smoke, but admitted that I preferred a specialized, $100 tool designed for doing just that. Ever since then, at least once or twice a month, I've received an email asking me how to pull this off without buying any specialty gear.
To which I say: challenge accepted! I totally get not wanting to spend a large sum of money to make something you're not sure you're even going to like. I wouldn't either. So, let's break down the process and see what we can do to make some seriously tasty smoked cocktails using things you already have.
There are occassions to spend a little more on an investment bottle. But there's absolutely nothing wrong with looking for something to enjoy that cost less than an Andrew Jackson. None of these second-to-the-bottom shelf bottles are going to blow your mind and or cause you to use the word "revelation," but you know that already.
Though, seriously, if you're having fun and the evening is more about the conversation than what's in the glass, twelve servings of anything palatable for less than twenty bucks is money well spent.
I won't make that mistake again. A few Octobers ago, I was at a medium-sized dinner party, and volunteered to be the guy who ran down the block to fill the three growlers the group would enjoy for the evening. The spot only had six taps, so I tasted every one, and came back with the three things I thought were the most interesting: a Northwest Pale Ale, a Cascadian Dark Ale, and a Semi-Dry Honeycrisp cider.
After struggling to juggle three (full and very cold) 64 oz. glass jugs in my lowly two arms, I "knocked" on the door with my left foot, entered, and declared my haul to eight very thirsty guests. Growler One? Good to go. Growler Two? Great, let's try it. Growler Three?
People, I drank Growler Three all by myself. Not all in the first night, but the semi-bubbled leftovers were all mine.
Turns out, absolutely NO ONE else in that group was even remotely interested in a hard cider.
Looking to add a little of the "roasting on open fire" flavor to some of your seasonal libations? Check out this cool technique for making smoked cocktail garnishes to add some toasty, earthy notes to your drinks.
I'm not much for lattes. In general, they don't do much for me, but I especially can't stand the overtly frothy, foamy ones that demand all that sugar and syrup and whipped cream to cover up the fact that the coffee is burnt in the first place.
But, I'll admit it: I get jealous that people get so excited about these pumpkin spice coffee drinks this time of year. I like seasons, especially fall, and I wish I could grab a scarf and march right down to the burnt coffee shop
One of my favorite cocktail mixers is the spicy ginger beer, used for the summer favorite "Moscow Mule", or evening sipper, the "Dark and Stormy." But I've had enough of the spendy, over-sweetened bottles from the supermarket, so I figured: it's time to make our own. Here are three ways to make an extremely tasty version happen at home.
Here's the kind peer-reviewed scientific study and journal article that we can all get behind: how to make your whiskey taste better. This year, scholars Björn C. G. Karlsson & Ran Friedman took a look at the molecular makeup of whiksey, and specifically, how dilution with water affects the presence of flavorful compounds that make the sipping experience even more enjoyable.
You know how an olive in your martini tastes awesome? Or the necessity of a pepperoncini in a Bloody Mary? Those salty, vinegary flavors seriously enhance the flavor of a beverage, somehow becoming more of themselves in the presence of ethanol. So, ready for the next step and inevitable conclusion this summer? Put a pickle in your beer.
Yeah, seriously. Trust us on this one.
Around here, we've moved past the short glass - the whiskey in a tumbler, the shaken 3 oz. cocktails of spring -and opting for the long and tall. With sunshine comes all-day drinks: those mixed with plenty of ice and fresh ingredients to keep you cool.
Of course, it's ice that keeps 'em cool, and when your glass sits around in the heat...well, ice melts. So, this summer, make that a good thing. We're sharing our technique and recipes to allow the ice to actually contribute to the flavor of a drink or cocktail, not just its temperature or dilution. Check it out!
Unlike some other spirits, tequila is inextricably linked to one particular cocktail: the margarita. And, to be fair, with good reason. The margarita is a great drink, especially when it's made right, with quality ingredients. But sometimes you want to enjoy your amazing agave flavor in a variety of contexts. So we teamed up Olmeca Altos to share five delicious tequila cocktails you can make for Cinco de Mayo (or any celebration!) that aren't margaritas. I think you're going to love these. Just don't drink all five at once.
A few weekends ago, my wife and I went out for a special dinner to celebrate our fifth wedding anniversary. (Hi sweetheart!) We opted to enjoy a few beers with our meal, but the table next to us had ordered cocktails. They each showed up with the glass half full of color - slanted, and with the liquid on the top. Initially, I thought it was simply a triangular shaped glass, where the bottom angle was simply solid, but as I looked closer, I realized, in fact, it was a frozen wedge of solid ice, attached to the glass so it maintained the effect.
I asked the server how it was done, and she told me the bartender had a bunch of little rubber molds that fit the glass, and the whole thing goes into the freezer. She said they were cool, but only fit the certain glass they came with; so only a certain number of cocktail recipes are served in them, and they run out each night.
A few days later, I looked it up to see if I could pick up one or two. I found the product - it's a glass with a custom silicone insert that freezes the ice at a perfect 45° angle, cutting right down the center. They cost about $20 each, and are kinda cool.
But - they're also unnecessary. Because you can achieve the same effect without spending a dime, using any rocks glass you already have. Here's how to do it.
Any time of year, gin is a favorite spirit. It mixes well while retaining its character, and its aromatics complement a great range of flavors. But there's something so special, so obvious, about gin and springtime. If flavors had colors, gin's would be green, and it's a perfect chance to start putting ice back in our cocktails because the external temperatures are finally bearable.
During spring time, pine, fir, and other evergreen trees grow by producing new tips at the end of each branch. The new growth is a lighter, vibrant green, and you can (and should) eat it. The tips have a wonderful citrus-y, woodsy flavor that tastes awesome in all kinds of sautes, seafood, and roasted dishes. But the easiest way to preserve their flavor is steep them gently in a syrup, which will last in your fridge for weeks.
Two fun facts: 1) unlike most styles, the cream ale is original to North American, born in the US in the mid 1800s; 2) the cream is, of course, an ale, but it is inspired by German lagers and "drinks" like a lager — it's light, crisp, and goes down easy. Okay, so that's what I do know; here's what I don't: what is a cream ale? And is there actually cream in it?
Spoiler alert: no, there isn't. Cream ales are simply light American ales that have an additional fermentable sugar sources like corn or rice to lighten the body. This makes the beer ferment faster, and therefore more economically; their overall lightness makes them easier
Frustrated with unnecessarily high prices for unnecessarily flimsy discount store kitchen carts, Andrew decided to get creative and whipped up an industrial-styled bar cart.