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How to Taste Gin Like a Pro How to Taste Gin Like a Pro

Gin is kind of having a moment right now. For distilleries, gin is a lot easier to get started with, simply because it doesn’t require barrel aging. If you’re a new distillery you can distill a gin and start selling it almost immediately, while a new whiskey distillery might have to wait a few years before it has a…

Ease Into Fall With This Fig and Ginger Spritz Ease Into Fall With This Fig and Ginger Spritz

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we are shedding our summer skins and easing into cooler weather with extremely ripe figs and spicy ginger. (Incorporating ginger into a cocktail is the closest I will get to…

Spike Your Manhattan With Amaro Spike Your Manhattan With Amaro

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 woodsy, herbaceous Manhattan-style drink, based on Audrey Saunders’ Little Italy cocktail.

How to Quickly Chill a Cocktail Glass How to Quickly Chill a Cocktail Glass

The ability to pay attention to the little things is a quality all truly skilled hosts possess. A little bowl for olive pits, a scented candle in the bathroom, and a chilled cocktail glass all show that you care about your guests’ comfort and their overall party experience.

This Refined Cuba Libre Is Way Better Than the Rum & Coke of Your College Days This Refined Cuba Libre Is Way Better Than the Rum & Coke of Your College Days

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 the drink that gave me my first truly terrible college hangover: the rum and Coke.

This Ti' Spritz Is Delicious Summer Fun This Ti' Spritz Is Delicious Summer Fun

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re taking an already easily-excuted beverage—the ti’ punch—and making it into an even easier spritz.

Get Downright Spicy With This Dirty Ginger Martini Get Downright Spicy With This Dirty Ginger Martini

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are taking two of my longtime favorite things—ginger and martinis—and combining them to make my new favorite thing.

Tweak Your Margarita by Switching up the Liqueur and Citrus Tweak Your Margarita by Switching up the Liqueur and Citrus

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are going to be playing around with a sweet and tart three-ingredient icon: the margarita.

Freeze Bitters Into Ice Cubes for a Drink That Evolves Freeze Bitters Into Ice Cubes for a Drink That Evolves

Bitters are basically the spices of the cocktail world, and just a few dashes or drops can round out a drink or give it a bit of depth. Dashing them right into the glass is fine (obviously), but by freezing some of the gentian-infused liquid into a big ol’ cube, you get a drink that gets a little more special as you…

Hop Into the Weekend With a Lemongrass Kangaroo Hop Into the Weekend With a Lemongrass Kangaroo

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today I would like to introduce you to the Kangaroo, which some (wrong) people refer to as “a vodka martini.”

The Aperol Spritz Is Like a Grown Up Orange Soda The Aperol Spritz Is Like a Grown Up Orange Soda

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I have heard, and felt, that it has been hot out, so I felt like a bubbly, slightly citrusy and refreshing beverage was in order.

Salt Your Cocktail, Not the Rim of the Glass Salt Your Cocktail, Not the Rim of the Glass

Salt makes everything better, and that includes beverages. Beyond margaritas, salt enhances the flavor of and tames any bitterness in almost any cocktail. Though it’s a common practice to rim your glass with sodium chloride, it’s a gross one, which is why you should season the drink, not the drinking vessel.

Make a Sparkling Pink Drink for Your Midsummer Cocktail  Make a Sparkling Pink Drink for Your Midsummer Cocktail 

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 pink drink inspired by the almost painfully classic Champagne cocktail.

Hydrate While You Imbibe With This Coconut Water Cocktail Hydrate While You Imbibe With This Coconut Water Cocktail

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re adding both hydration and a bit of a tropical vibe to our drink by way of coconut water.

Why Melons Are the Best Frozen Fruit to Chill Your Drinks With Why Melons Are the Best Frozen Fruit to Chill Your Drinks With

Adding frozen fruit to cocktails to keep them cool is a pretty common practice, but some fruits are simply more chill than others. For fruity cubes that will actually keep your beverage cold for an appreciable amount of time, you want to reach for melon.

The Cosmonaut Cocktail Is the Perfect 4th of July Drink The Cosmonaut Cocktail Is the Perfect 4th of July Drink

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Independence Day is coming up, but recent political shenanigans have made me feel less than patriotic. As such, I’ll be celebrating with Sasha Petraske’s Cosmonaut cocktail, because we…

Bring DIY Michelada Ingredients With You Everywhere This Summer Bring DIY Michelada Ingredients With You Everywhere This Summer

On a recent summer Sunday, I was drinking a Modelo with my friend Meghan at a bar and lamenting that it wasn’t a michelada. I’d tried to order one, but the bartender told me they didn’t have them, and while the cold can of beer was refreshing, I wanted it spiked with spices, hot sauce and lime.

Stay Cool and Tipsy With a Cheerwine Kalimotxo Stay Cool and Tipsy With a Cheerwine Kalimotxo

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. During the summer months, I wish to be two things at all times: properly ventilated and slightly buzzed, and I wish to exert very little effort while achieving those goals.

Celebrate Father's Day With a Bobby Burns  Celebrate Father's Day With a Bobby Burns 

Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This Sunday is Father’s Day and my father (as always) wants me to “write about Scotch more,” so we’ll be honoring his wishes with this slightly fancy-pants, herbaceous variation on the…

How Do You Feel About Boozy Frozen Treats? How Do You Feel About Boozy Frozen Treats?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Today I’d like to talk to you about that most summery of summer gimmicks: frozen alcohol.

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