Don’t be shy with the garnishes.
This recipe is so delicious, you’ll want to hide it from your creepy uncle.
There is no such thing as a ‘grill master’. Whether it’s your barbecue, your neighbor’s, or a total stranger’s backyard that you’re crashing, these simple guidelines will ensure that you are doing it all right. Hint: think like a dad.
It’s a blind taste test and you have to identify coriander, mint, thyme and basil. Easy, right? But what if the lineup included pepperberry, akudjura, wattleseed and boobialla? These unique native botanicals are putting Australian liquor on the top shelves and cocktail lists of high-end bars around the world.
In 2006, Campari decided to discontinue the use of carmine—a potent dye derived from crushed cochineal beetles—in favor of using artificial coloring to obtain its signature ruby-red hue. But aside from the unjust blood of innocent insects, Campari’s formula has been a mystery since its invention in 1860.
We follow Dong Phuong, owner and chef of Vietnamese street food restaurant District Mot, through a multicultural food journey all across Berlin. From chicken feet to Chartreuse cocktails, Phuong knows how to eat and drink his way through a city.
My lifelong connection with Japan is really what led me to become a bartender. Well, that and my obsession with Japanese whiskey.
Lofty 19th century Romantics were really into knocking back absinthe because they believed that it allowed them to transcend the mere mortals of this earth. Sadly, absinthe isn’t actually hallucinogenic and any tripping was all in their heads.
London dry gin, vermouth, and Campari, all in equal proportions. That’s it.
Ultra-refreshing, citrusy, and classic.
A refreshing combo of the aggressive, grassy, sharp taste of Sour Diesel-infused vodka delightfully blended with honey-sweetened Mate and lime.
A twist on the Southern classic, but this version features Japanese whiskey, plum Soju, and shiso leaves.
The best bartenders in the world live here in New Orleans, but I’m completely biased. We know how to drink off the job, act genteel, and handle things when they get crazy—like the time I had to pull a dancing 50-year-old Zumba instructor off of a bar counter.
Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink (comprised of gin and sherry) that’s as simple to make as it is easy to sip.
At Good Times at Davey Wayne’s in Los Angeles, the pinball machines are decorative and the vintage beer cans are framed on the wall. This presents a conundrum for the me as a Millennial, because I demand authenticity in my vintage bars.
The first line of my first review of Andy Ricker’s Portland restaurant, Pok Pok in 2006: “You think you know Thai food, but you don’t.” It was true then, and it’s true now. But I already knew people would surely flock to his doors like a methadone clinic.
Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.
Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.
Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.
Gender separation is fine. Sometimes. Not sharing toilets or changing rooms with people who have penises is really okay with me. But being presented with a gender-divided drinks menu is—even if it is just a cheap marketing ploy—a bit too Victorian for my liking.
We first met the gents from London restaurant Coal Vaults in a former Korean gambling den for our night on the town. What follows is a lot of whiskey, a lot of kisses, some fire breathing, and killer slow-roasted lamb.
Miami bartender Elad Zvi shows our host, chef Lee Tiernan, how to make an amazing gin-based punch using fresh and local ingredients.
British chef Lee Tiernan is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes—using the best local ingredients—to accompany them.
Thanksgiving typically involves some sort of family gathering. When you raid your parents' dusty liquor cabinet, you'll need some guidance on how to make the best of all those weird unopened liquor bottles.