Drink Me
New Orleans Bartenders Are Genteel Amid Chaos
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...
How-To: Make a Straight Law Cocktail
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.
How-To: Make a Southside Cocktail
Lee Tiernan heads to Chicago to link up with local bartender, Jessica Tessendorf, to teach us how to make the Southside, a refreshing mixture of gin, simple syrup, lemon, and mint. This is the perfect summer cocktail.
Hipster Throwback Bars Can't Help My Quarter-Life Crisis
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.
Chef Andy Ricker Has Always Been Destined for Greatness
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...
How-To: Make a Ramos Gin Fizz
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.
How-To: Make The Last Word Cocktail
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.
How-To: Make a Taurus Cocktail
Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.
Why I'll Never Order a Drink From a 'Ladies' Menu
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...
Chef's Night Out: Coal Vaults
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.
How-To: Make Gin Punch
Miami bartender Elad Zvi shows our host, chef Lee Tiernan, how to make an amazing gin-based punch using fresh and local ingredients.