For almost as long as there have been cocktails, there have been eggs in cocktails—and not just the egg whites that add a creamy, foamy, textured top to shaken drinks like the Pisco Sour. The earliest ...

I’ve long been amused by people’s culinary prejudices. Earlier this week, I had a discussion of the finer points of using raw egg in cocktails. As it so often happens, the people who hadn’t ...

This “flip” is such an old drink that it predates the word “cocktail.” It also predates whiskey and rum. The drink goes back to old taverns and sailing ports in the 1400s/1500s and is meant to nourish ...

The Peanut Malt Flip is the cocktail of the season. Consider it my gift to you. Enter the Peanut Malt Flip, the cocktail for which that principle is delightfully untrue. It’s a drink that is almost ...

All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Show me someone who ...

The apple of our eye! This fall, we’re obsessed with a centuries-old sipper called pommeau that’s now showing up in Northern Michigan. Here’s how to make this month’s Last Call cocktail featuring ...

When it comes to cocktails and creativity, the sky’s the limit—as these bartenders have shown. The 16 regional winners of the USBG's Most Imaginative Bartender competition left nothing in the shaker ...

This Easter, we've hidden a dozen colorful, egg-centric stories across Reason.com. Hop around the site to find them—or click here to see them all in one basket. For almost as long as there have been ...