Archives for December 2013


10 Strong Spirits Perfect for the Holidays

When you were a kid, you looked forward to running down the stairs on Christmas morning and ripping open presents. These days, you just wonder what booze you've got handy help you deal with all the chaos of relatives, mall crowds and awkward office holiday parties. Enter these 10 tasty liquors, as curated by Patrick Dacy, owner of Brooklyn-based artisanal liquor shop Duke’s Liquor Box. Thankfully, …


Backstage Pass: supperclub LA

The hotspot known as supperclub is a restaurant, cocktail bar, club, gallery and experimental free state all rolled into one. To find out more, visit


Cooking With Booze: Chocolate Bourbon Balls

We’ve been fans of the bearded, Brooklyn-based chocolate makers Rick and Michael Mast and their handcrafted Mast Brothers chocolate bars for quite some time, so we were thrilled when they published “Mast Brothers Chocolate: A Family Cookbook” this fall. Everything we’ve tried has been fantastic, including these super-boozy, no-bake Chocolate Bourbon Balls. If you need to make something for a ho …


Friday Drink Special: The Interpreter

Nelson Mandela’s memorial service may have been the week’s biggest event, but the news that came from it was less than somber. First, a photo of President Obama posing for a selfie with UK and Denmark officials went viral. Then, we learned that, yep, the sign language interpreter was totally just nonsensically flailing his hands around — a much more egregious offense than a funeral selfie, as far …


Cooking With Booze: Beer Bread (Easy!)

You may not consider yourself a baker, but you’re just a few steps away from pulling a warm loaf of homemade beer bread out of the oven. There are very few ingredients in this recipe. In fact, if anyone has ever baked anything at your place, you probably already have them on hand. The magic ingredient, of course, is beer. Because it’s fermented, you don’t need to use yeast or wait for the dough t …


Alex Day’s Next-Level Cocktails

Our final Man of the Moment is the driving force behind the progressive mixology at NYC’s Death and Co. and LA’s Honeycut. He shows us how he’s embracing technology and innovation to whip up brand-new drinks that will blow your mind.


Friday Drink Special: Nuts and Berries

The holiday season is here — which means it’s time to eat and drink the things you might not let yourself consume the rest of the year. For me, that means anything sweet and creamy, like this Nuts & Berries cocktail. Nuts & Berries tastes like it sounds. Frangelico, a hazelnut liqueur adds nuttiness, while Chambord, a black-raspberry liqueur gives it fruity notes. Cream liqueur adds, we …


Cooking With Booze: Spicy Bourbon Ketchup

These days, there's no excuse for using artificially colored, mass-produced condiments. Drunkenly eating fast food is one of them, of course. But the rest of the time, there are too many great small-batch products to choose from, and even better, condiments like ketchup and mayonnaise are easy to make at home. Case in point: this Spicy Bourbon Ketchup. Don’t get too psyched—the alcohol pretty m …


Six-Pack Cocktails: Holiday Edition

The world's top mixologists have crafted specialty winter drinks just for Made Man readers. Each is warming, hearty and under 200 calories.