Kevin Gray is a writer and editor specializing in food, drinks, travel and fitness. His work has appeared in publications including Forbes, The Dallas Morning News, Men's Health and Liquor.com.
You might think that using banana peels to make a syrup or infused liquor sounds like a dicey proposition. Ash Miyasaki can confirm it. She jumped on the banana bread bandwagon during the novel coronavirus shutdown, and she was left with an abundance of banana peels...
As seasons change, so do our drinking habits. Warmer weather tends to bring out the Aperol Spritzes, Gin & Tonics and white wines, while peaty scotches and big, bold cabernets are shelved for a later date. The same reality applies to beers, with lighter styles like pilsners and lagers favored over coffee stouts and boozy imperial IPAs during the hot summer months. But hop heads looking for more sessionable lower-ABV beers can still get their fix.
After 15 years working as an attorney, including 10 spent practicing civil litigation in Fort Worth, Markus Kypreos took the next logical step in his career — he started a distillery.
Mexico has the margarita. Brazil, the caipirinha. Seek pisco sours in Peru. But Finland? There, it’s all about “Long Drink,” a refreshing and lightly carbonated ready-to-drink combination of gin, grapefruit soda, and juniper. It’s an undeniably Finnish classic. And the Long Drink is ready for its Dallas debut.
In a time when canned cocktails like White Claw are seemingly glued to every millennial’s hand and more low-calorie hard seltzers are popping up all the time, Long Drink seems to stand ...
The best hotels provide more than just a place to sleep. All around the world, hotel bars serve up well-executed cocktails and craft beers alongside polished service and thoughtful decor. But sometimes accommodations and drinks merge at the next level, with rooms housed in the same facility where liquor and beer are made. These are 10 working distilleries and breweries where you can sample the goods during the day and lay your head at night. May you never go thirsty on vacation again.
On Feb. 9, five D-FW chefs competed at Cochon555, a national culinary tour that celebrates family farms, heritage breed pigs and whole-hog cooking. The chefs prepared a menu of pork-focused dishes, showcasing different cuts and techniques that highlighted the diversity of the meat.
Bartenders are always looking to innovate. Between esoteric spirits, obscure bitters, fresh produce and house-made cordials, the permutations for a good drink are seemingly endless. But one ingredient in particular has been popping up more often of late: tea.
"The range of flavors produced by tea can be unique, from delicate, floral undertones to stronger, more herbal flavors," says Tim Weigel, Chief Mixologist of Hakkasan Group. "I also like the idea that brewed teas add extra flavor to cock...
Ten years ago, it was nearly impossible to find Japanese whisky in Dallas. Now, you still might have trouble finding your favorite bottles on store shelves, but that's because demand has outpaced supply, with Japanese whisky enjoying a reputation that rivals the world's best scotches and bourbons.
A century ago, Scotland was brimming with local distilleries cranking out small-batch whiskys with distinct characteristics—some peaty, others briny, a few with a distinct sherry influence. These were “craft” spirits long before the term became trendy. Over time, however, nearly half of them, about 100 in all, were forced to close due to war, temperance movements, or sometimes straight-up bad luck. The rest of Europe suffered a similar fate, with some great brands just disappearing. But now a...
Stiff, immobile joints are more than just painful—they’re keeping you from unlocking your full potential in the weight room. These exercises will improve your performance in everything from squatting to carrying groceries up the stairs.
When jet lag leaves you wide awake at 6:30 a.m. in Singapore, you've got a few options. Stay in bed and try falling back asleep. Order room service breakfast and force your body to embrace the time change. Or step outside your hotel and keep walking until you find a dozen people queued up at the door of a small restaurant—one that's redolent with aromas of garlic, spice and meat.
Before we had sweet and dry, vermouth was typically described as Italian or French, geographical indicators that categorized the majority of the world’s commercially available vermouth. Things have come a long way since then. The craft cocktail renaissance of the past two decades has led to a renewed interest in vermouth stateside, with many new producers calling America home.
We’re eagerly drinking the bounty of this burgeoning industry. According to data from IWSR Drinks Market Analysis, co...
Weights have their place—and often, that place is in your hands or on your back as you squat, bench, or deadlift your way to a new PR. But sometimes, your own bodyweight is all it takes to get a great workout.
It's been more than a decade since the pickleback first became the "Hey, try this!" go-to among Brooklyn drinkers. Over the years, the unique combination—a shot of whiskey with a pickle juice chaser—has expanded to every corner of the country and inspired a few variations on the theme. But rarely do those variations come from award-winning chefs, and even more rare is the likeliness they're served at high-end restaurants.
The first thing former competitive powerlifter and coach Mark Rippetoe wants you to know about the Texas Method is that it’s not for everyone.
“Most people have no business trying the Texas Method because it’s very, very hard,” he says. That’s not exactly a ringing endorsement for the training program he created. But the man behind Starting Strength also mentions that—if you’re up for the challenge—you can gain some serious size and strength by following the protocol.