Flavor of the Week

Many cultures, from Ireland to Vietnam, put milk in their tea, but these days “milk tea” usually refers to the drink popularized in Taiwan. There, as in mainland China, tea is traditionally drunk hot, unsweetened and without milk. This...

Nitrogenation is a process similar to carbonation, but instead of infusing a beverage with carbon dioxide it infuses it with nitrogen, which results in much smaller bubbles and a rich, creamy mouthfeel. Originally used as a technique for stout...

Agua Fresca is a beverage category that has long been popular in Mexico. Spanish for “fresh water,” aguas frescas are light, non-alcoholic drinks made with one or more fruits, flowers or other natural, often seasonal ingredients mixed with sugar...

Chia seeds, which are from a flowering plant in the mint family, have boomed in popularity over the past few years for their ability to replace gelatin and eggs in vegetarian diets. Originating from Central America, chia seeds can add crunch when...

There’s nothing to be bitter about — this category of tincture is an instrumental part of crafting many cocktails...

This Italian cocktail with the straightforward recipe of equal parts gin, sweet vermouth and Campari was introduced in Florence, Italy, in 1919 as a stiffer version of the Americano cocktail, which is Campari, sweet vermouth and club soda...

It’s hard to walk into a grocery store and not see a new brand of hard seltzer these days...