And 1000 odd years old, to boot
How an hour at your stove yields a syrup for your cocktail, a compote for your toast, and endless possibilities
From Guadalajara to your glass
It'll go down easier this way
Seedlip is changing the way we drink
A downright alive drink with some serious strength.
Lots of ambiance in one little flame
Of course, it's from the best bar in the world
And by today, you might be.
For New Year’s Eve, for all of 2017
Hear me out.
Won't: change the year we had; might: make Christmas parties more fun
For when you want to have your alcohol, but not *too* much alcohol
Or, resolve to be a better drinker in 2017
Including the recipes and insidery tips for throwing a great cocktail party at home.
The untamed, bitter liqueur and 8 to try
A simple trick that'll warm you from the inside out
So amaro and gin were mingling on the bar cart, and...
Inspired by Charles Dickens, here to make your yuletide bright
For cocktail queens to spirit novices alike
Add booze (or not!) and serve it cold (or hot!)
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: