gin
Gin is a botanical spirit infused with juniper berries; But a dutiful gin drinker must learn its distillation methods, flavor profiles and how to make a killer martini.
That time I cured MY migraine With a delicious ginfusion.
Before I jump into an ingredients listing, I want to point out that this tasty recipe can easily be adapted as non-alcoholic, herbal tea of sorts! Simply steep these botanicals in hot water, instead of spirits-- you'll have a delicious hot beverage instead of a delicious liquor, but the flavor profile will be much the same. By the way, the flavor profile is a three parts “boreal forest” two parts “winter spice” and one part “Mediterranean fruits and herbs.”
By Sam Spinelli3 months ago in Proof
Kakheti Wine Tour. Top Story - October 2025.
Any Georgian will proudly tell you that Georgia is the birthplace of wine. Our tour guide told us about the archeological evidence that the ancient way of making wine in a large clay pot capable of holding hundreds and even thousands of liters of wine called qvevri [pronounced kwevri] goes back at least 8,000 years. However, the recently found earliest qvevri are now estimated to be around 11,000 years.
By Lana V Lynx3 months ago in Proof
"I Made a Copy of a Labubu Doll — It Was Easier Than You Think"
I’ve always loved the charm and quirkiness of designer toys, but one figure in particular had captured my heart: the Labubu doll. With its mischievous grin, oversized ears, and wild hair, Labubu looked like something straight out of a dream—or a nightmare, depending on your perspective. The problem? The real ones were either sold out or insanely expensive on resale sites. We're talking $200 and up for a six-inch toy.
By Nizam khan6 months ago in Proof
Mindful Mixology: Drinking with Intention and Presence
In a fast-paced world, cocktails often become just another way to wind down or keep up. But what if we slowed things down? What if, instead of rushing through a pour or mindlessly sipping while scrolling, we treated cocktail hour as an act of presence — of mindfulness?
By Aisha Patel6 months ago in Proof
Why Bars Smell the Way They Do — And How to Recreate It at Home
You walk into a great bar and immediately — before the music, before the lighting — you smell it. A blend of citrus oils, fresh herbs, wood polish, maybe a trace of gin, bitters, or burnt sugar. It’s familiar, comforting, and strangely specific. The scent of a bar isn’t just background — it’s part of the experience. And if you’ve ever wished you could bottle that feeling and take it home, you’re not alone.
By Aisha Patel6 months ago in Proof
Unexpected Pairings: What Your Cocktail Says About Your Snack Game
There’s a subtle art to mixing cocktails. But there’s an even quieter thrill in pairing them with the perfect snack. While food pairings are often reserved for wine tastings or formal dinners, cocktails are entering the spotlight — and not just with gourmet hors d’oeuvres. Think: a Negroni and salty potato chips. A Daiquiri with tangy tamarind candies. A smoky Mezcal Old Fashioned beside dark chocolate almonds. Surprising? Yes. But delicious? Absolutely.
By Sofia Mertinezz6 months ago in Proof
Turning Everyday Juice into a Cocktail Base
You don’t need exotic mixers or rare liqueurs to make a great cocktail. Sometimes, the most surprising and delicious drinks come from the everyday juice in your fridge. From apple to carrot, pomegranate to pineapple, common juices can be the perfect foundation for easy, flavorful cocktails — if you know how to work with them.
By Ava Mitchell7 months ago in Proof
3 Presentation Tricks to Surprise Your Guests
Great cocktails aren’t just about flavor — they’re about the experience. And when you're hosting friends or celebrating something special, a drink that looks stunning can create that wow moment before the first sip. Whether you're mixing for two or ten, using presentation tricks can elevate your cocktails from casual to unforgettable — and the best part? You don’t need fancy equipment or a bar degree to pull them off.
By Aisha Patel7 months ago in Proof
Fermentation in the Bar: Kombucha, Miso, and More
Fermentation has long been a cornerstone of culinary tradition — from bread and cheese to pickles and kimchi. But in recent years, bartenders have turned to fermentation to bring depth, complexity, and surprise into the glass. No longer just a food trend, fermented ingredients are making waves behind the bar, adding umami, acidity, and even carbonation to cocktails.
By Sofia Mertinezz7 months ago in Proof
DIY Bitters: Simple Recipes to Start With
Bitters may be used in drops, but their impact on cocktails is enormous. These highly concentrated infusions of herbs, roots, spices, and fruits are the seasoning agents of the bar — a dash here, a drop there, and suddenly your drink has complexity, balance, and character. While store-bought bitters like Angostura or Peychaud’s are staples, there’s something deeply rewarding (and surprisingly easy) about making your own.
By Ava Mitchell7 months ago in Proof
Why Aperitivo Culture Is Taking Over Cocktail Hour
It’s 6 p.m. in Milan. The sun is low, the streets are buzzing, and tables across the city fill with friends sipping vibrant, bittersweet cocktails paired with small bites. This is the aperitivo hour — a tradition that has moved beyond Italy’s borders and is now taking over cocktail culture around the world.
By Sofia Mertinezz7 months ago in Proof
Travel the World Through Your Glass: A Cocktail Journey
Cocktails are more than just mixed drinks — they’re gateways to different cultures, histories, and traditions. Each sip can transport you across continents, revealing stories and flavors unique to their place of origin. Traveling the world through your glass is a fun and immersive way to explore global cocktail culture without leaving your home.
By Aisha Patel7 months ago in Proof
