Can Apple Juice Mask the Flavor of Tequila? Skills
Can apple juice perform miracles?
10 Types of Classic Cocktails You Should Definitely Know How to MakeSkills
Be the drink hero you want to be.
Brandy Is Cool Again — Here's How We Love Using ItSkills
Plus, how it's different from Cognac.
What Is Mezcal? And How Is It Different from Tequila?Skills
The two are related but definitely not the same!
Trend Spotlight: St. Germain Elderflower LiqueurSkills
As the seasons change, so do our tastes in cocktails. As winter ends, we find ourselves pushing the warming, drink-by-the-fireplace libations such as cognac and bourbon to the back of the liquor cabinet and reaching for the lighter, fresher spirits. One such liquor we’ve been in the mood for lately is St. Germain Elderflower Liqueur, a new addition to the bar scene and currently a hot commodity.
May 12, 2022
The 4 Essential Types of Tequila and How to Use ThemSkills
Learn how each variety is special in its own way.
May 5, 2022
How to Properly Salt the Rim of a Glass for Margaritas and MoreSkills
Here's how to get the perfect amount of salt on the glass.
May 4, 2022
Try This: Cucumber-Infused RumSkills
We’ve got a fridge full of cucumbers and a vacation coming up in a few days, which means we’re dutifully eating, drinking, and preserving these summer fruits as quickly as we can. Inspired by a recipe from the Two Hot Tamales, Mary Sue Milliken and Susan Feniger, we also made a cucumber and rum infusion.Using a vegetable peeler, we peeled and sliced a cucumber into thin strips. One could also cut rounds or chunks, but we thought strips might be better for infusing.
May 4, 2022
Can You Really Make Crystal-Clear Ice Cubes With Boiling Water?Skills
Whether you have a built-in ice maker in the freezer or you make ice cubes the old fashioned way, you’ve probably noticed that your ice cubes appear cloudy and opaque. But, go to a restaurant or fancy cocktail bar and you’re likely to find crystal-clear cubes sitting on the bottom of the glass. Ever wonder how that happens? Well, there could be an easy way to get super crystal-clear ice at home. The ice that comes out of your freezer is usually milky-colored, not clear. Why?
Dec 31, 2020
Cocktail Conundrums: How Much Is Actually In a Dash?Skills
Like any cocktail enthusiast worth her margarita’s salt, I know the difference bitters make in drinks. In fact, my home bar is stocked with 14 different varieties, including a citrus trio I made myself. Despite my ardor for the botanical-laced infusions, I’ve often wondered if I’m measuring them correctly into my cocktails, because, what the heck is a dash, anyway? To figure this out, I set up a very scientific experiment in my kitchen.
Dec 31, 2020
Sorghum Syrup Is the Flavorful Upgrade Your Fall Cocktails Need
Thanksgiving Food Fest 2020
It's earthy, sweet, and perfect for taking your fall cocktails to the next level.
Nov 16, 2020
Everything You Ever Wanted to Know About Ice (Yes, Ice)Skills
Everything you never knew you wanted to know about ice.
Jul 16, 2020
The 5 Best Red Wines for SangriaSkills
Most recipes just call for "dry red wine" — we're taking the guesswork away.
Jun 4, 2020
Does Liquor Ever Expire? Straight Up Cocktails and SpiritsSkills
Q: True or False? Spirits are completely shelf stable. Unlike wine, which can sometimes develop an off taste during storage, or rapidly go downhill once it’s been opened, liquor will keep indefinitely.A: Well, yes and no. Read on to learn how to get the most out of your favorite bottle.
Jun 13, 2020
5 Reasons Why You Should Try a Margarita Without Orange LiqueurSkills
What’s in a margarita — a good one? Tequila, of course. Agave syrup or another sweetener. Lime juice is critical. And triple sec, right? Not so fast. If you’ve never tried a margarita without Cointreau, triple sec, or another orange liqueur, may I gently suggest you do so? When it comes to margaritas, I’m a minimalist. Here are five reasons why orange rarely touches my margarita.
May 1, 2020
Here’s What You Can Drink While Doing Whole30Skills
Just because you’re on Whole30 does not mean you are doomed to a month of tap water.
Jan 9, 2020
5 Simple Ways to Fancy Up a Pitcher CocktailSkills
Make your next big batch cocktail *extra* festive.
Dec 21, 2019
5 Steps to a Better Gin & TonicSkills
In the warmer months (and really any time), we love the ease of a two-ingredient cocktail, and the classic gin and tonic has much to recommend it. It’s fizzy and refreshing, while also bracingly potent; it’s bitter and sweet, citrusy and herbaceous. It’s pretty delicious already, but can it be even more perfect? We think so. Here are five ways to take your G&T to the next level.
Dec 17, 2019
5 Canned Cocktails for Your Summer CoolerSkills
While we appreciate the complexity of a well-crafted cocktail, mixed drinks and summer outings don’t really mesh — or do they? These days, there are a bevy of canned cocktails that are ready to hit the road, whether you’re headed to the beach, the lake, or just your local park. Of course, you should feel free to fancy up your drink (citrus is never a bad idea), or you can just crack open a cold one.
Dec 17, 2019
The (Not Mulled!) Cider Cocktail I’m Serving This Entire Holiday SeasonSkills
"I love to make the cocktail in big batches for guests to enjoy as soon as they step into the door."
Dec 12, 2019
13 Surprising Ways to Eat a Bloody MarySkills
Bloody Marys, the king of brunch cocktails, are endlessly customizable. Everyone has their own secret ingredient or method that makes their Bloody Mary “the best.” It is therefore not surprising that the standard ingredients of the cocktail slipped into something a little more solid. Who wouldn’t love a slightly boozy and spicy popsicle? Or gazpacho? Sounds good to me.
Aug 3, 2019
5 Dishes That Are Better with Cocktail BittersSkills
If you make cocktails at home, you know that a good bottle of bitters is one of the essentials to have on hand. Bitters are a concentrated mixture of alcohol, herbs, aromatics and spices — maybe you’ve heard of Peychaud’s or Angostura? The herbal notes that bitters bring to the table help to round out the flavors of many cocktails, and I even use a little in my seltzer water in the afternoon as a pick-me-up.
Jun 8, 2019
This Piña Colada Has Only 2 Ingredients, and It’s MarvelousSkills
Look, I like all of you a lot, so I’m going to let you in on my summer secret. Well, it’s not such a big secret, since I’ve been preaching its charms to anyone who will listen. It’s basically the perfect piña colada, and it only has two ingredients. Want one? It depends on just two things: good white rum, and this pineapple-coconut juice from L&A. I swear they didn’t pay me to write this; I discovered this stuff all my own.
Jun 8, 2019
Whiskey vs. Whisky: What’s the Difference? Straight Up Cocktails and SpiritsSkills
Now that the days are getting shorter and chillier, it’s the perfect time to curl up with a good book and a nice warming glass of whisky – or should that be whiskey? Same thing, just different spelling, right? Well, that depends…Before we get going, let’s define the liquor in general:No matter how you spell it, whisky/ey is an umbrella term for a type of spirit distilled from a mash of fermented grains.
Jun 5, 2019
Straight Up, No Ice: 4 Steps to Drinking Whiskey NeatSkills
There are lots of very excellent reasons why you might want to drink your whiskey neat, all on its own. It’s fun. It’s the best way to truly taste the whiskey. It wins you points with your friends, your date, and your bartender (especially if you happen to be a petite, innocent-seeming girl like me). Whatever your reason, I’m here to help.The best thing you can do for yourself right off the bat is to order up. Ditch the well liquor.
Jun 4, 2019
The Ultimate Hawaiian Cocktail Is (Surprise) from CaliforniaSkills
Think “tropical beach vacay” and likely what comes to mind is toes in the sand with an umbrella-clad drink in hand. Think Hawaii and that drink is probably a Mai Tai. Back in the 1960s, when the tiki craze was at its zenith, the Mai Tai was basically shorthand for the Aloha State, rivaled only by Hawaii 5-0 and Don Ho. Now, tiki is back in a big way, and Mai Tais have never tasted so good.
May 24, 2019
Cocktail Basics: All About Bitters Straight Up CocktailsSkills
What a difference a drop makes. Warm, rich, spicy, and astringent, bitters can transform a cocktail, balancing its flavors and adding new dimension and depth. An essential ingredient in classics such as the Manhattan, Old Fashioned, Sazerac, and Champagne Cocktail Originally marketed as medicine, bitters go way back to the early days of American cocktails, when pharmacist Antoine Peychaud added a dash or two to the alcoholic libations served up at his apothecary shop in 19th Century New Orleans.
May 3, 2019
Good Question: How Can I Tell When Figs Are Ripe?Skills
Here’s a good question from reader Betsy. She writes:I was very happy to receive some gorgeous figs in my CSA this week. How do I know when they’re ripe? They’re a light purple color with light-colored stripes (and they’re still a little green). Should I let them ripen on the counter or in the fridge?Betsy, we love figs! It’s wonderful you get them in your CSA box.Figs do not ripen very well once they’ve been picked, however.
May 3, 2019
Cocktail Basics: Citrus Garnishes 6 Ways Straight Up Cocktails and SpiritsSkills
Wheels, slices, wedges, spirals, twists – and flamed twists. When it comes to citrus garnishes, cocktail recipes can get quite specific. Here’s everything you need to know to garnish like a pro: THE BASICS Wedges Used in Margaritas, Dark and Stormies, Bloody Marys, and countless other fresh-tasting classics, citrus wedges are usually served perched on the rim of a glass, and can be optionally squeezed and dropped into the drink once it’s served.
May 3, 2019
All About VermouthSkills
A key ingredient in cocktail greats such as the MartiniManhattan Taking its name from the German word “Wermut,” meaning wormwood, vermouth is an aromatic fortified wine flavored with herbs, roots, bark, flowers and other botanicals. It comes in two basic styles: sweet and dry, each with different cocktail uses.
May 3, 2019
All About Aperitifs Straight Up Cocktails and SpiritsSkills
It’s finally Friday. Spring is coming into full, glorious bloom, and Tax Day is – for better or for worse – behind us. Why not start off the weekend with a bright, refreshing aperitif? Apéritif is a French word, which, like its Italian counterpart, aperitivo, comes from the Latin aperire, meaning “to open.
May 3, 2019
What is the Best Fizzy Water for Your Cocktail?Skills
This Good Question comes in to us from Amber, just in time for the beginning of tall, cool drink season: At the risk of sounding uneducated about bar staples, I’m posing my question to you Kitchn foodies. I’m wondering…What’s the difference between tonic water, mineral water, seltzer, carbonated water, and club soda? They all seem like fizzy water alternatives, and they may be identical.
May 2, 2019
After-Dinner Tipples: Digestifs Straight Up Cocktails and SpiritsSkills
It’s been a full week of dinner coverage here at The Kitchn. How about a little glass of something to round off the meal? We’ve posted about apéritifs before, those appetite-stimulating lead-ins to an evening meal, but today we’re going to be looking at the very last course in the alcoholic beverage menu: the digestif. As the name might suggest, digestifs were originally believed to aid digestion.
May 2, 2019
How to Drink Scotch: 4 Mixed Drinks to Ease You InSkills
I love scotch. I like to think this has to do with my Scottish ancestry. My senses thrill to the aroma of peaty bogs and highland breezes. When sipping a complex, peaty scotch, I feel fully and deeply alive.But straight scotch is not for everyone. (“Tastes great, except for the smoke flavor”, one friend said.) It can be a bit brash, especially if you’re not in the habit of sipping hard liquor.
May 2, 2019
Asian Flush: Why I Turn Red When I Drink AlcoholSkills
Growing up, I would always laugh at my dad after he drank a beer or a glass of wine. He is Thai-Chinese and even one drink makes his face turn bright red. “You’re red!” I’d say, pointing and laughing. It never stopped being funny.Until the first time I drank alcohol. My face turned beet-red and felt feverishly hot. It wasn’t funny at all.
May 2, 2019
Want a Low-Alcohol Drink with Breakfast? It’s Called a Shim.Skills
“More drink, less drunk,” is the promise of Dinah Sanders’ The Art of the Shim, a book chock-full of lower alcohol drinks that don’t sacrifice cocktail complexity for the sake of lower-proof libations. So, what’s a shim? Why are they lower in alcohol, and, most importantly, do they really go with breakfast? I talked to Dinah this week to get the inside scoop on this intriguing style of cocktail. But first, a couple of notes on the book itself.
May 2, 2019
The 9-Bottle Bar: A Guide to the Small Yet Mighty Home BarSkills
Brace yourself for the following: You can craft a dizzying array of cocktails from a surprisingly small number of spirits and mixers. It’s just a matter of owning the right bottles (that, and a little know-how). Welcome to the 9-Bottle Bar, a column dedicated to helping you amass an efficient, versatile, reliable-in-a-pinch home bar, without spending a fortune and ending up saddled with ingredients you’ll seldom use.
May 2, 2019
The 9-Bottle BarSkills
May 2, 2019
My Spring Project: Make DIY Maraschino Cocktail CherriesSkills
April is Spring Projects month at The Kitchn, and so five of us are going to share a project, from the large to the small, and track our progress throughout the month. Mine? Homemade cocktail cherries! Have you ever made these before? I am so hooked on these Luxardo cherries, which are a delicious way to complete a Manhattan or other drink calling for a maraschino cherry.
May 2, 2019
DIY Maraschino Cocktail Cherries Week 2: I Brined My Cherries. Did I Screw Them Up?Skills
I’ve decided to kick my $20 a jar Luxardo cherry habit (hey it’s still cheaper than ordering my Manhattans at a bar! Right?) by making a batch of luxurious homemade cocktail cherries. By week 2 of my project I had procured frozen sour cherries and a bottle of Maraschino liqueur. What was next? Here’s what I did and how I think I may have already screwed it up. Want to reassure me? I did a lot of reading before I embarked on my cherry-preserving.
May 2, 2019
DIY Maraschino Cocktail Cherries Week 4: They’re Not Quite What I Had in Mind, But They’re ScrumptiousSkills
I fished a few cherries out of the jars of DIY Maraschino cherries I have steeping in the fridge so you can see how they’re doing. These babies are getting better and better — but they’re still not quite what I had in mind! As you can see, the cherries are pretty soft, especially the ones that I brined first. I actually like the cherries I didn’t brine a little bit better; they held their shape much more nicely.
May 2, 2019
DIY Maraschino Cocktail Cherries Week 5: Now Let’s Talk About All the Cocktails That Deserve a Really Good CherrySkills
Well, my DIY cocktail cherries have been bobbing in their bath of concentrated cherry juice, sugar, and Luxardo Maraschino liqueur for several weeks now, and each week I find that the cherries get a little plumper and more saturated with booze. They’re not quite as crisp or plump as I would like, although I plan to leave one jar in the back of the fridge for at least six months and see how they develop.
May 2, 2019
Maureen Petrosky on Becoming an At-Home Mixologist, Essential Barware & Her New Book The Cocktail ClubSkills
Maureen Petrosky — the writer of our Friday afternoon 10 Minute Happy Hour series — has just come out with a new gem of a book! It’s called The Cocktail Club, and it covers 12 whole months of cocktail lessons, tasty sips, and satisfying nibbles, all meant to be shared with your closest cocktail-loving buds. Maureen, you’re speaking my language! This week, we’re celebrating Maureen and the launch of The Cocktail Club, starting with a Q&A with the author herself.
May 2, 2019
Love Campari? You’ve Got to Try Cappelletti!Skills
We go through more Campari than I care to admit at home. The way that many of you casually talk about being out of half-and-half and really needing to pick up another carton? That’s how we talk about Campari; when we’re out, it gets added to the shopping list pretty quickly. Our home bar has been running low lately, so the other night we walked to our neighborhood bar for a drink instead.
May 2, 2019
What’s the Best Way to Eat the Fruit from a Cocktail?Skills
Q: I have an etiquette question. I’m seeing lots of seasonal drinks with balls of melon, slices of cucumber, whole strawberries, and wedges of fruit. How do I drink these? Is there a polite way to fish the fruit from the bottom of your glass? Do I try to drink the chunks with my beverage? (I’m envisioning all sorts of spillage there!) I’m loving the recipes, but dreading the etiquette. What do I do?! Sent by Amanda Editor: I have often wondered this myself!
May 2, 2019
The Best Way to Keep Sangria Cold Without IceSkills
Nothing screams warm weather like a big pitcher of sangria. You’ve patiently waited for the fruit to steep into the wine and do its magic, and now you’re ready to imbibe. But pouring the sangria over ice seems almost sacrilegious since you’ll dilute the flavors that have worked so hard to come together. How do you keep it cold and refreshing? Here’s a tip to keep that sangria cold without losing any flavor.
May 2, 2019
The Lightweight’s Guide to Drinking at Summer WeddingsSkills
Summer wedding season is here! It’s time to don your most festive duds, celebrate with friends and loved ones, and hopefully, come out on the other side without having made a drunken spectacle of yourself. It’s far too easy to overdo it at the open bar without a game plan, so I’ve come up with a strategy that helps me avoid ending up under the table. Here are some ground rules for the bar, and five low-alcohol sips to see you through.
May 2, 2019
Citrus Is the Weirdest But Best Thing You Haven’t Grilled YetSkills
Grilling is always a fun way to cook outdoors and add some smoky flavor to your food, but you don’t have only fire up the grill at mealtimes. In fact, one of my favorite ways to use the grill is for happy hour — some grilled shrimp dipped in cocktail sauce, cut-up slices of sausage to nibble on with spicy mustard, and — surprise! — grilled citrus for cocktails. Why bother grilling citrus? Grilling adds a subtle, smoky flavor and makes the fruit extra-juicy.
May 2, 2019
If You Love Negronis, Here Are 5 More Cocktails to TrySkills
I first learned to love the Negroni from my grandmother, Marge. She spent half the year in Florida and one year when we visited her about about a decade ago, the bartender knew this was her drink and began making one for her. I’ll have what she’s having, was my response. That very moment marks the time I put down all the Sex in the City Cosmopolitans I’d been drinking: there was a new cocktail in town.
May 2, 2019
10 Essentials from west elm for a Swanky Cocktail SoireeSkills
As part of our partnership with our friends at west elm in October — from book parties (Dallas on Saturday! See the whole schedule here) to a big kitchen makeover sweepstakes (enter now!) — we’re also showing off some of our favorites from their fall collection. Some of my own personal favorites this season are the glam and swanky glassware, bar accessories, and bar carts — all of which are inspiring me to throw a fancy cocktail party at home.
May 1, 2019
Just Add Booze: Stock These 5 Mixers for Quick & Easy CocktailsSkills
A well-stocked home bar isn’t just about the booze. Mixers add flavor, sweetness, and effervescence to drinks and are actually essential ingredients in classic cocktails. They’re also inexpensive and something you can offer to someone who chooses to go the non-alcoholic drink route. Here are three essential mixers, plus two other favorites, that I like to always have on hand. With these guys around, I just need to add some booze to make simple but delicious drinks.
May 1, 2019
Mint in a Cocktail? Smack It First!Skills
Unlike the random sprig of mint that might show up on a restaurant dessert plate, mint in cocktails actually serves a purpose: It adds delicious herbal yet fresh flavors that provide a nice contrast from the sweet and more bitter flavors in a drink. But just throwing a sprig into your drink doesn’t do anything — you’ve got to smack it first!
May 1, 2019
Does Cold Water Really Make Fizzier Seltzer?Skills
Last year I joined the ranks of seltzer lovers who make their favorite carbonated beverage at home. One thing I noticed is that my instruction manual says using cold water makes fizzier seltzer. Partly because I prefer room-temperature drinks, partly out of laziness, and part out of skepticism, I was reluctant to heed this advice. But, after hearing this tip mentioned yet again, I decided it was time to put it to the test, and see if cold water really does produce fizzier seltzer.
May 1, 2019
When to Shake, When to Stir: Or, How James Bond Destroyed DrinksSkills
“A martini, shaken, not stirred,” instructs Sean Connery’s 007 in Goldfinger. An iconic line uttered by an even more iconic character. This oft-repeated quote has confused cocktail enthusiasts ever since. Do you understand when to shake, and when to stir a cocktail? Let’s shake it out.
May 1, 2019
A Friendly Glossary to Very Intense Cocktail MenusSkills
Sometimes, when I sit down at a bar, the cocktail list stumps me. I write about food and drinks for a living so I consider myself reasonably well educated when it comes to booze, but half the time, I feel like I’m playing cocktail roulette when I order, never quite knowing what I’m going to get before I taste it. Do you know how this feels? Let’s demystify some of the, shall we say, very intense bar menus out there.
May 1, 2019
Coffee and Tonic Water Just May Be Your New Favorite Summer DrinkSkills
There’s only one thing better than iced coffee: iced coffee with bubbles. When it’s hot out, who doesn’t want a caffeinated, fizzy drink? What kind of bubbles are we talking about? Tonic water, of course. While tonic and coffee might seem odd together, it’s a combination that has risen to popularity in the specialty coffee world, providing a refreshing, caffeinated kick to drinkers in search for something different than just a regular cup of coffee or espresso.
May 1, 2019
5 Things You Should Know About Making Better Ice CubesSkills
This is the time of year — smack dab in the dog days of summer — when I’m more than happy to hear the sound of cold ice cubes plinking into my glass. From a smart tip on storing ice, to an ingenious method for keeping pitcher drinks cold, here are five important things you need to know about making better ice cubes. When you store ice in the tray it was frozen in, it’s prone to evaporation over time (think: shrinking cubes), and picks up flavors from the freezer.
May 1, 2019
What’s the Difference Between Ginger Ale and Ginger Beer?Skills
I’m a big fan of ginger drinks, especially since I love that fiery, spicy kick ginger adds. My refrigerator always contains ginger ale or ginger beer. But what is the difference between the two? And is ginger beer actually beer (and therefore alcoholic)? Ginger beer was originally an alcoholic brew made from fermenting ginger, sugar, and water, although most commercial ginger beers nowadays are non-alcoholic. Ginger ale is a non-alcoholic, sweetened, ginger-flavored soft drink.
May 1, 2019
A Visual Guide to Juicing Fruit: How Much Fruit Makes a Cup?Skills
Fruit juice is totally delicious, and has earned a spot on most of our breakfast tables. Can we say, Sunday morning mimosas with fresh-squeezed orange juice? Yes, please. We guzzle a nice glass of apple juice without much thought, or pick up one of those watermelon coolers from a nearby juice bar when we’re feeling fancy. However, aren’t you ever curious about how much fruit you’re actually consuming in that morning cup of juice?
May 1, 2019
What Kind of Cocktail Should I Pair with My Appetizer?Skills
Q: I am a member of a dinner club — we do progressive dinner parties, from appetizers through dessert, with each course taking place at a different members’ house. Each course is also required to have a pairing with it. Here’s the catch: I don’t drink. I am looking for a suggestion for a cocktail for an appetizer I am planning that will be plated. It will have three different presentations of a variety of mushrooms. In my mind, something woodsy would go.
May 1, 2019
5 Expert Tips for Mixing More Impressive Non-Alcoholic CocktailsSkills
Just because you’re forgoing alcohol doesn’t mean you’re forever stuck with sparkling water or soda (or worse yet, an overly sweet attempt at a non-boozy drink). Let’s be honest — none of those things are satisfying, let alone exciting. To make an impressive cocktail without the booze, you need to approach it just like a mixologist would. Boozy drink or not, the method is the same.
May 1, 2019
10 Non-Alcoholic Cocktails That Aren’t Too SweetSkills
When it comes to making or ordering a non-alcoholic drink, there are generally two camps: seltzer water and something super sugary. That’s lame. Where are the delicious drinks without booze that have a little more depth? Something that goes beyond, you know, lemonade? With a mission to find better non-alcoholic drinks, I scavenged the depths of Pinterest and found 15 cocktails that fit the bill. There’s a lot of citrus, ginger, and rosemary ahead. Happy sipping!
May 1, 2019
Why Do We Drink Eggnog at Christmas?Skills
Why do we drink eggnog? The question vexed me for years. Eggnog? The weird yellow Yuletide drink featuring eggs and sometimes booze? The mysterious stuff that retired people in movies swill by the fireside on frozen nights? The creamy concoction that comes in cartons where corn syrup is known to bat second or third in the ingredient lineup? A drink where 50 percent of the letters are g? No thanks.
May 1, 2019
What’s a Switchel?Skills
You may be familiar with shrubs, but have you met our friend the switchel? This vinegar-based drink is energizing, refreshing, and a great alternative to commercially made sports drinks. It makes a fabulous cocktail, too! Originating in the Caribbean in the 16th or 17th century, the switchel has developed into different versions over the years.
May 1, 2019