The Whiskey And Grapefruit Juice Cocktail You Need To Say Goodbye To Winter
The world of whiskey and grapefruit cocktails is bigger than you think. For a more interesting and spicy take on things, try this rye and grapefruit creation.
Read MoreThe world of whiskey and grapefruit cocktails is bigger than you think. For a more interesting and spicy take on things, try this rye and grapefruit creation.
Read MoreWe asked at the Nassau Paradise Island Wine and Food Fest, and the answers ranged from old classics to bygone trends from decades before the '90s.
Read MoreYou might not think that a glass of strong, spicy rye whiskey would be good with your dinner, but expert Dan McKee says the spirit pairs quite well with fat.
Read MoreWhether white or aged rum, the brand you use will affect the final outcome of a cocktail. So, we reached out to the experts for top rums to use in a daiquiri.
Read MoreAlthough it might not be part of the traditional lineup of ingredients for a margarita, sage heightens complexity and brings balance to the cocktail.
Read MoreIf you're asking "What is Lillet Blanc?," we're here to help. This fortified wine adds a unique floral flavor to cocktails and pairs especially well with gin.
Read MoreBoth bourbon and brandy are sweet and barrel-aged, so if you need a replacement in your bourbon baking recipe, consider reaching for the brandy.
Read MoreMimosas might still be the reigning champ of brunch cocktails, but the long ranger cocktail can give it a run for its money while packing quite a punch.
Read MoreWe get the lowdown on the modern world of bourbon making direct from expert Dan McKee, Michter’s master distiller, who smashes an outdated misconception.
Read MoreSo many drinks are lost to time. But mixologist Tony Abou-Ganim says it's time to change that! And there's one cocktail in particular he recommends saving.
Read MorePresident Teddy Roosevelt's favorite cocktail was a minty classic - and, in fact, he loved it so much that he grew his own mint in the White House garden.
Read MoreOf all the stunning and spot-on period details showcased in "Palm Royale," for us it's the popular cocktails of the 1960s that stand out the most.
Read MoreIf you're looking for a substitute for simple syrup in your next cocktail, coconut nectar is a great alternative that complements a variety of drinks.
Read MoreThe Michelada is a beer cocktail that is both refreshing and tasty and there is a new cocktail on the scene that is a Thai spin on this classic.
Read MoreNot sure what to do with that bottle of salted caramel whiskey? Put it to use in some of these creative cocktail twists we've come up with for you.
Read MoreA vertical whiskey tasting can understandably sound daunting, but according to an expert, it's actually a great way to explore whiskey's flavor nuances.
Read MoreThe amaretto sour cocktail is often thought of as a 1980s drink, but its origin stretches back a bit farther to the 1970s in a slightly simpler form.
Read MoreRum and cachaça often get lumped together - and you might be asking yourself what is cachaça, anyway? Here is the difference between the two spirits, explained.
Read MoreAs time goes by, different foods and drinks gain and lose different health claims. So, why are some now suggesting that bourbon has a slew of health benefits?
Read MoreIf chocolate sauce isn't dreamy enough as is, consider tossing in a whiskey of your choice. Used sparingly, whiskey brings out a full-bodied base in the sauce.
Read MoreJazz legend Louis Armstrong may not have been a prolific drinker, but the New Orleans native still has a tasty cocktail named after him - the orange Satchmo.
Read MoreWe know a lot of facts about George Washington, but it may surprise you to learn that he was a fan of the classic cocktail called fish house punch.
Read MoreTasting Table spoke to Dan McKee, Michter's master distiller, and asked him to recommend the one bottle of Michter's whiskey we must try before we die.
Read MoreNormally one might think that MSG and cocktails don't mix, but you would be quite mistaken. A pinch can add umami to your favorite cocktails.
Read MoreWe've got a tasty way to reuse coffee grounds after the last sip of your morning brew: Turn them into a saccharum that can be used like a coffee liqueur.
Read MoreAt the Nassau Paradise Island Wine and Food Fest, Tasting Table spoke to mixologist Tony Abou-Ganim about how Americans could be doing better behind the bar.
Read MoreThough it isn't entirely clear just how this potent punch got its 'snake bite' label, it's safe to say that snake bite is an accurate descriptor.
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