Pair the Americano with the English translation of Elena Ferrante’s Neapolitan series. Happy May!
A Negroni is perhaps the easiest cocktail in the world to make—it’s three ingredients and can be built all in one glass.
The Sazerac isn’t for the faint of heart, because really it is only liquor (including that green fairy, absinthe).
Seasonal but hopeful for Spring? The Abbey is delightful and orange and has your back this February.
I found this recipe for Red Wine Hot Chocolate and tweaked it a tiny bit. Here’s how to make it.
I’m not interested in the kiddie theme park variety made of cream soda and syrup from a squeeze bottle; I want hot, alcoholic, grown-ass woman butterbeer.
My very first Liquor in the ______ back in 2012 was my mulled wine recipe. Things change. Updates are required.
I shit you not, that’s how I do it. Does it look like I could frost a cake with it? Peachy, then I’m done mixing.
Autumn means hard cider, and (though I love cider) sometimes I find cider to be too sweet. That’s where a Snakebite is truly outstanding—the beer bitters up the cider as the cider sweetens up the beer, making the perfect combo.
In which we make a refreshing pear, vanilla and vodka concoction that signals Autumn while acknowledging the heat of September.
I am a person who thinks there should, on the whole, be more secret societies in this world. So. I’m not saying I’ve made a secret society just to have a secret punch recipe, but I’m not not saying that either.
I should really just buy all these and mix you drinks, right?
(or the Bee’s Knees? I’m choosing to go with the plural possessive because no one bee is responsible for the honey. Or we could call it the Beeses Kneeses.)
Limitting a tasting to one specific distillery is like reading something you like and then picking up every book the author ever wrote. Becoming familiar with one distillery’s whiskeys gives you the chance to talk about their body of work as a whole.
“Optional: grab a chive and tie it around its tiny penguin neck like a wee scarf.”
This is a guide for people who like to drink fancypants alcohol in the winter, but don’t actually like to put pants on. (So, probably all of you.)
This recipe fulfills my every fantasy of cordial: it’s fruity, sweet, looks pretty in a glass, and can get you drunk.
Barefoot Brunch — the kind of brunch where you don’t brunch out. You brunch in. The brunch was within you all along. Or at least, in your apartment. And you don’t have to wear shoes in your apartment.
Myself, I’ve had barrel-aged Negronis, Manhattans and Boulevardiers, but I’ve never made one until right now. My favorite of those I tasted is a Manhattan, so for my first foray into barrel-aging, that’s what we’re going to go with.
I tried to keep this pretty exclusively gay (though I did think about doing a “Larry,” which was just to get the saddest, plainest beer and drink it straight from the can while frowning).