Those tiny little stir sticks that can double as straws if you really, really need them to -- just what are they actually there for and how do you use them?
Tequila and taco expert David Ortiz told Food Republic that 100% Blue Weber agave blanco tequila from the Highlands is best for making a classic margarita.
Many retailers are still going to card you when you purchase non-alcoholic drinks. It may seem strange, but non-alcoholic drinks still contain alcohol.
High-rye bourbon blends combine the best of both worlds to create something fresh and inspiring, yet they are also a nod to older whiskey production styles.
If the restaurant you're at doesn't have a bar, its margaritas are likely made with a mix, which means your drink will generally be sweeter and less boozy.
You may have heard of the drinks that feature Lillet Blanc, like the notorious French Blonde, but do you know what goes into it? Well, it's technically secret.
Have you bought a new (or at least, new to you) punch bowl recently? Before you batch a drink, you need to make sure that it's watertight and won't spill.
Collins glasses are designed to hold drinks with more than two components; highball glasses are intended for mixed drinks made from a single spirit and a mixer.
The Kir Royale was created by a French Catholic priest named Felix Kir, who was a key figure in the French resistance against the Nazis during World War II.
Hennessy is sometimes confused for a different type of liquor than it really is, and the unique and exacting way it's actually made deserves appreciation.
Food Republic spoke with expert mixologist Tony Abou-Ganim to glean his insights on which method produces a superior Manhattan cocktail. His advice? Stir it.
To say JJ Johnson is an expert in Caribbean food is an understatement, and his tips on making a rum punch will give you the best tropical drink of your life.
Whiskey is a drink, but it's also a passion, and for those who live and breathe it, getting a job in the industry may not be as difficult as you might expect.
Food Republic spoke to cocktail expert Tony Abou-Ganim to find out why some mezcals lack that characteristic smoky taste, and what that says about its quality.