Last week brought terrible news to Japanese whiskey fans: Suntory plans on halting sales of the wildly popular, and fairly affordable, Hakushu 12-year-old single malt and the Hibiki 17-year-old blend. But fear not oh, drinker of smooth spirits, there are other great options out there. These whiskeys may not be the…
For some, sipping cocktails does more than just get you tipsy—it turns your skin beet red. There’s an old trick to prevent the skin from flushing that involves taking antihistamine medication, but it’s not a good idea. Here’s why.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a drink that, to me, fully embodies the easy-breezy spirit of this column: the caipirinha.
I’m a bit of a nervous flyer, so I always get to the airport early to sip on some courage at the bar. It helps me keep calm and, well, it’s hard to pass up a good Bloody Mary. Over the years, I’ve learned a few tips to ensure the airport bar is always a good experience.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re featuring a cocktail from Maggie Hoffman’s The One-Bottle Cocktail, a book that very much fits the aesthetic of this column.
Vinegar is an indispensable kitchen liquid. It adds brightness to salad dressings, tenderizes meat in marinades, and cuts through richness in fatty dishes to restore balance. It also makes a mean cocktail.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This we’re making an often misunderstood classic beverage: the daiquiri.
Traveler, let me give you my most useful tip for visiting Japan: the “konbini” is life. It’s a one-stop shop for literally anything a wide-eyed tourist such as yourself may need while you explore the brightly lit corridors of Tokyo, or get swallowed by the serene silence of temples and shrines in Kyoto.
If someone is taking the time to open up their home and feed you, the polite, adult thing to do is bring a gift. Anyone can grab a mid-price bottle of wine with a pretty label, but interesting, thoughtful guests bring amaro.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re mixing up a variation on the iconic Manhattan by swapping out the standard rye whiskey for rum.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week, we’re making a gorgeous, sparkling, juicy beverage to combat the oppressive force that is February.
Most of us will only get to live into our 70s, so raise your hand if you’re jealous of 100-year-olds blowing out their birthday candles and delivering some sage advice about how to live a long and happy life. A study called the 90+ study aims to collect data on the oldest oldsters, but the results do not, as has been…
Working from home is an extremely sweet gig. I don’t have to wear real clothing, I alone control the thermostat, and my only physically present coworker is a geriatric spaniel. But a lack of human contact can make one a little weird, so I try to get out and be among the people at least once a day. Most people…
Happy Super Bowl weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making our cocktail in honor of America’s most polarizing quarterback: Mr. Tom Bündchen.
If you are an enjoyer of martinis or Manhattans, you probably have a couple of bottles of vermouth on your bar cart. If you’re a lover of a fancy aperitif, you probably have more. These fortified wines are a lot of fun but, due to their lower ABV, they don’t last forever.
You may have heard of moms and dads giving their teenagers alcohol as a parenting tactic—rationales include 1) it’s safer to buy it, serve it, and monitor it in a controlled environment than to have them sneak off with their friends to swig forties in some sketchy parking lot, and 2) it normalizes alcohol so they…
It’s a new year (and a new you? Maybe?) and we’re all trying to clean up our acts. For the first episode of the Upgrade’s second season, we’re taking a closer look at alcohol—why we drink, what it does to us, and how to quit, if we’re so inclined. We’re joined by author Annie Grace, author of the book This Naked Mind:…
Vanilla is a ubiquitous ingredient found in almost every recipe for every baked good ever created but, unless you’re making a vanilla-focused treat with a large amount of the extract, you can sub in a little bourbon or dark rum.
If you’re just getting into wine, you probably hear about processes you’re not familiar with, like decanting and aeration. But do you need to bother with that stuff? Fear not, future wine snob this is all you need to know.
If you’re an...enthusiastic drinker, you might have wondered at what point social drinking crosses the line into problem drinking. But if you’re worried, you don’t need to be a falling-down, having-blackouts kind of drinker to seek advice and help. Alcohol-use disorder (AUD) is a medical issue that falls on a…