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Bottle This Salted Peanut Old Fashioned for a Party

Serious Eats Elana Lepkowski 4 comments

This ballpark-inspired cocktail is mixed in advance, chilled to ice-cold, and tossed ever-so-casually to your buddy as he or she walks in the door. No stirring and straining, no fancy glasses, no fiddling with garnishes or even ice. More

The Best Drinks We Drank in July

Serious Eats The Serious Eats Team Post a comment

Frozen beverages are our best friends these days. Humidity: not so much. Gin and mint and ice? Oh, yeah. Rum? Give it to us in slushie form. More

Cicerone Picks: The Ultimate Beer-Ice Cream Float

Serious Eats Maggie Hoffman 10 comments

Some people take their comfort in a pint of beer, others in a pint of ice cream. But you're missing out if you've never thought to mix the two: a frosty mug of beer can be even better with a scoop of your favorite vanilla or caramel-fudge. More

A Vegan Green Tea Smoothie That's Great for Breakfast or Dessert

Serious Eats Lauren Rothman Post a comment

This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana. More

A Beginner's Guide to Mead

Serious Eats Mike Reis 12 comments

First: You don't have to be a Viking to drink mead. You also shouldn't be afraid of the fact that mead is made from honey, and you don't have to relegate the drink to the dessert hour. More

The Ultimate Backyard BBQ Wine Pairing Cheat Sheet

Serious Eats Alia Akkam 8 comments

There is perhaps no wine more emblematic of summer than a chilled rosé, but there are plenty of other bottles, white and red alike, that should be opened with relish as the steak sizzles in the background. More

12 Beer-Producing Countries to Watch Right Now

Serious Eats Maggie Hoffman 21 comments

We asked our crew of beer experts—all Certified Cicerones—for their thoughts on the most exciting craft beer scenes outside the US. Here are their picks for the beer-producing nations you should definitely have on your radar. More

Where Do Cocktail Prices Come From?

Serious Eats Roger Kamholz 20 comments

The mixed drinks at one bar might be double what they cost at another cocktail-conscious watering hole. How are cocktail prices determined, and what goes into setting the prices for a full cocktail menu? More

Finally, a Tool for Making Totally Clear Ice Spheres

Serious Eats Kevin Liu 35 comments

Are ice balls better in cocktails than standard kitchen cubes? Does clear ice melt slower than cloudy ice? In order test out the fancy new Wintersmiths iceballer, I looked further into all of these questions. More

A More Complex Scotch and Soda: Zucca Sprezzatura

Serious Eats Elana Lepkowski 1 comment

The slightly smoky side of Zucca makes it a perfect companion to Scotch in this delicious cocktail made fizzy with bitter lemon soda. More

New Standout Bitters to Add to Your Home Bar

Serious Eats Michael Dietsch 1 comment

From your traditional cherry and orange bitters to more esoteric styles such as hop and fig, here are some new cocktail bitters to seek out. More

8 Delicious Drinks to Make During Berry Season

Serious Eats The Serious Eats Team 1 comment

Work some berries into your happy hour repertoire. More

Coffee Science: How to Make the Best French Press Coffee at Home

Serious Eats Nick Cho 39 comments

Wondering how to make better coffee in a French press? Technique and tips, plus the science behind why this brewing method is a bit different from the rest. More

40 Beers to Put on Your Bucket List

Serious Eats Maggie Hoffman 21 comments

We asked our crew of friendly beer experts—all Certified Cicerones—for their list of essential beers you really should try. More

From the Blender: Tropical Paradise Green Smoothie

Serious Eats Carolyn Cope Post a comment

I maintain that green smoothies should be fun, friendly, and easy to like. This combination of frozen banana, fresh peach, coconut water (or pineapple juice), and mild but plentiful baby spinach is jazzed up with lime and cilantro. It's creamy from the banana and just the right thickness to sip through a straw. More

All Berry, No Seeds: The Secret to a Great Raspberry Spritz

Serious Eats Elana Lepkowski 1 comment

One of the best parts about late spring/early summer: berry season. One of the worst parts about berry season: picking seeds out of your teeth. More

The Best Way to Store Vermouth

Serious Eats Kevin Liu 27 comments

Should you put your vermouth in the fridge? Should you try using a wine-saver system or rebottling into smaller bottles? I put a few vermouth-storage methods to the test to figure out the best way to make that bottle last. More

Summer Drinks Around the World: 12 Regional Specialties You Might Not Know

Serious Eats Lauren Rothman 13 comments

It's time to break out of your lemonade rut and get to know a dozen of the world's favorite summer coolers. More

Why Beer Costs What It Does

Serious Eats Roger Kamholz 19 comments

The same beer can cost $5 at one bar and $8 at another. What gives? We investigate how the owners of bars and restaurants set beer prices, and what you're paying for when you buy a pint. More

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