We've rounded up the tastiest sips from this week's posts so you don't miss anything delicious!
This Week in Serious Eats: Drinks
1. 7 Ways To Spike Your Hot Chocolate
"Here are a baker's half dozen easy ways to spike your hot chocolate, complete with fancy-pants garnishes and measurements to boot!" 2. We Tried Every White Wine from Yellow Tail
"Are there good bottles to be found in the supermarket aisle? Over the next several weeks we'll be tasting our way through the entire Yellow Tail collection to see if there are a few...err...cubic zirconias in the rough." 3. Cocktail 101: What Is the Difference Between Single Malt and Blended Whisky?
"Consumers and even some bartenders have a misconception that single-malt Scotch is not a blended whisky, but this is a myth. Single-malt scotch is a blend, but it's a very specific type of blend." 4. Taste Test: Orange Juice, the Pulp-Free Edition
"We tried nationally available brands of pulp-free orange juice, none of which were made from concentrate." 5. 3 American Rye Whiskeys You Should Try
"Rye is distinct from bourbon or other American whiskeys—it's dry, bold, and spicy, with greener, floral flavors from the grassier grain." 6. Guest Bartender: Make the Stay Up Late with Theo Lieberman of Lantern's Keep and Milk & Honey
"This variation on the Tom Collins appeared in the 1946 Stork Club Bar Book. Fresh lemon and soda make it tart and refreshing, but this cocktail is rounder than the Tom Collins due to the addition of a half-ounce of cognac." 7. From Behind the Bar: On Drinking for Free
"Things get complicated when you factor in one of the major tools that bartenders use to connect to their clientele: the buy-back." 8. Joe Alternatives: A Cup of Hot Brown, Hold the Coffee
"From roasted acorns (no, really) to barley, to wheat bran and molasses, folks without access, without tolerance, or without religious allowance to drink the real stuff have found their way to enjoy cups of alterna-brews of all types." 9. DIY vs. Buy: Should I Make My Own Falernum?
"If you're at all interested in Tiki cocktails, this stuff is a must-have for your home bar." 10. Video: Dave Arnold Mixes a Cocktail With A Lightsaber at Booker & Dax, NYC
"Rotary evaporators, a 4,000-G centrifuge, liquid nitrogen, and a custom-built 1,500°F red hot poker are just some of the tools the bartenders use to coax, manipulate, and alter the flavor and texture of the ingredients going into the glass." Thirsty for more?
Read it all online at drinks.seriouseats.com. Come hang out with us!
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