The 10 Most Popular Posts on SE: Drinks This Year

[Photo: Wes Rowe]

As we reach the year's end, it's fun to look back at all the delicious things we drank, all the awesome contributors who joined us, and what the Serious Eats community got excited about in 2013.

Some old posts have stayed at the top of our handy traffic-calculator's list—folks just can't get enough tequila drinks and bourbon drinks, no matter what the season, and it's always wise to brush up on the difference between single malt and blended Scotch. But 2013 was full of new projects, fun (and not so fun) taste tests, and lots and lots of cocktails. Here are the ten most popular new posts we published on Drinks this year.

25 Cocktails Everyone Should Know

Whiskey Sour

Photo: Wes Rowe]

We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home. Any self-respecting home bartender should have a mental Rolodex Excel spreadsheet of favorite classic cocktail recipes. Here's our list of the 25 essential drinks that we think everyone should be able to make.


(25 not enough for you? We've got five more essentials here.)

Ask a Bartender: What Would Your Last Drink on Earth Be?

Something Complex

So many drinks, so little time. But what if your time were up? What would your last drink on Earth be? We asked 19 bartenders; here's what they had to say.


Which Is the Best K-Cup Coffee?


[Photo: Maggie Hoffman]

Pods are never going to compare to our locally roasted beans, freshly ground for each cup. But for offices and rushed mornings at home, K-Cups and Keurig machines are a no-fuss, low-maintenance method for caffeination. We tried 40 different K-Cups—from dark roasted blends to eggnog-flavored coffees—to figure out the best of the bunch.


Abouriou: An Endangered Species of Wine

[Photo: Darek Trowbridge]

Do you care about saving the endangered pygmy three-toed sloth? What about protecting the long heritage of the Roxbury Russet apple? If you believe in preserving species diversity or heirloom varieties, add Abouriou to your list. Only four acres of this spicy red grape remain in California—and all of the U.S., as far as anyone can tell. In its home in Southwest France, there are barely 800 acres left, and they're quickly diminishing.


Use a French Press to Add Flavor to Your Beer


[Photo: Luis Tovar]

Several years ago the folks at Dogfish Head created a device called Randall the Enamel Animal. It connects a keg faucet to a canister holding fresh hop cones. When the keg was attached to the Randall, the beer was pushed through the cones as it was poured, adding an intensely fresh hop aroma. These days, breweries and craft beer bars employ Randalls to infuse not just hops, but also fruits, spices, and coffee beans into their beers. Want to try it at home? All you needs is a French press.


Cocktail Science: 5 Myths About Ice, Debunked


[Photo: Kevin Liu]

If you spend time at fancy cocktail bars, it's quite possible that you've heard a few things about ice that that aren't quite true when you put them to the scientific test. This piece debunks those myths and clears up a little of the science behind the chilly stuff.


Keep it Simple: 20 Three-Ingredient Cocktails To Make At Home

Ghost of the City

[Photo: Melody Fury]

Sometimes it seems like every cocktail has eleven ingredients, two types of bitters, and a homemade infusion. But what's a home drink-mixer to do, if you don't have a million different spirits on hand or 24 hours to get your cocktail made? Here are 20 drinks that don't take more than three bottles.


Decoding Beer Labels: 5 Terms Every Beer Drinker Should Know

[Photo: Drew Lazor]

When you're staring at a sixpack or bomber of beer at your local bottle shop, you might encounter some unfamiliar phrases. Here are five essential terms you should know.


Ask a Barista: What Drink Do You Hate Making?

Mo' Mochas, Mo' Problems

[Photo: Kirk Mastin]

We've all heard bartenders complain about the frustration that muddling a ton of mint for mojito after mojito can cause. What, then, is the mojito of the coffee world? We asked seven baristas to tell us the biggest flow-busters they face behind the espresso bar.


Where to Drink Coffee in New York City


[Photo: Liz Clayton]

Looking for a great espresso or pourover? Here's our guide to the best of the best in Manhattan: a quick-caffeination reference guide for tourists and locals alike.


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