We Made Some High Quality Whiskey Gifs, Because The Internet Didn’t Have Enough

By Drew Prindle February 6, 2015

whiskey gifs in glass — Image used with permission by copyright holder

Whiskey is awesome, so we made some high-quality gifs of it. We seriously had no other reason for doing this. It just seemed like something that needed to be done.

“Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.” — Johnny Carson

“Always carry a flagon of whiskey in case of snakebite and furthermore always carry a small snake.” — W.C. Fields

“There is no such thing as a bad whisky. Some whiskies just happen to be better than others.” — William Faulkner

“Too much of anything is bad, but too much of good whiskey is barely enough.” — Mark Twain

Drew Prindle

Drew is our resident tech nerd. He’s spent most of his life trying to be James Bond, so naturally he’s developed an…

Food & Drink

Cocktail classics: the Negroni and its millions of variations

Of all the classic cocktails that are well-known in bars across the world, one stands out for being both complex fascinating to drink, but also incredibly easy to make: the negroni. This beloved cocktail from Italy consists of equal parts of gin, sweet vermouth, and Campari, and it doesn't even need to be shaken. Traditionally made in a mixing glass, where it is stirred with ice to add water, in practice you can even add the ingredients to a tumbler glass with a large ice cube and stir it in the glass. That isn't really the technically correct way to make the drink, but it works well enough and means that you can make this cocktail with practically no equipment whatsoever.
The negroni is popular for its intense, bitter flavors and its bright red color, both of which come from the Campari. But the addition of gin gives the drink that heavy, boozy note with plenty of spicy juniper, and the sweet vermouth adds a touch of sweetness and more herbal notes. The result is a drink which packs an incredible flavor punch, and which tends to be either loved or hated (mostly depending on how you feel about Campari).
Thanks to its simplicity, the negroni lends itself to endless variations. While in truth I think it's hard to beat the classic version of this cocktail, if you're a long-time negroni drinker and you're looking to try something new – or maybe even if you're not a fan of the classic negroni but are interested in finding a version which does work for you – then we've got suggestions on some of the many variations you can try.

Experimenting with gins

Food & Drink

Gose-style beers are perfect for spring, and these are our favorites

This salty, tart, sour beer is perfect for spring.

As we mentioned in an earlier post, the Gose style might be the best beer choice for spring and summer drinking. This wheat beer is top-fermented and gets a second fermentation with lactobacillus bacteria. This gives it a tart, sour flavor profile similar to your favorite sour ale. The addition of coriander and sea salt adds some spice and salinity to this very unique, refreshing beer.

On top of that, this tart, salty thirst-quencher is usually between 4-5% ABV. This results in a crushable, salty, crisp beer you won’t be able to put down even between horseshoe throws or cornhole turns.
A strange, salty history

Food & Drink

This is how to make a proper Moscow Mule

It's the classic cocktail in a copper mug, and we're going to show you how to make a Moscow Mule

You know you've made it as a cocktail when one of the most popular ready-to-drink options is made in your name. That's the case with the Moscow Mule cocktail, the classic mix of vodka and ginger beer, preferably in a copper mug.

Here are some pro tips to keep in mind. First, select a quality vodka. The flavor may be mostly buried in the rest of the drink, but you're still after smoothness. In terms of ginger, go with a proper ginger beer instead of ginger ale. The latter is far too sweet. If you're really feeling intrepid, do as Death & Co. does below and make your own ginger syrup to couple with club soda. You'll be amazed at how much more pronounced the ginger qualities are when going this route.