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Blood and Sand and Cocktails: An Interview with Paul Clarke
The Manual interviews Imbibe Magazine's Executive Editor Paul Clarke about his new cocktails book, The Cocktail Chronicles. -
Feasting: Handsome Brook Farm
What started as a B&B where Bryan and Betsy Babcock served delicious eggs from their chickens to guests has turned into a full-blown pasture-raised operation. -
Apparently, Whiskey Aged in Space Tastes Different than the Earth-Aged Variety
Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of […] -
Relax, It’s Almost National Punch Day
The fall is upon us and we know you're freaking out about cold weather. But don't worry, National Rum Day is right around the corner to make it all better. -
The Manual Visits The Southeast’s Largest Whiskey Festival
The Manual visited the Southeast's largest whiskey festival so we could tell you why you need to be there next year. -
High on Hops: Founders Pick 6
Get a crash course in Founders Brewing with these 6 beers. -
Make Your Drinks Sparkle With Pat’s Backcountry Beverages Carbonator Bottle
With Pat's Backcountry Beverages Carbonator Bottle, you'll no longer have to buy soda or sparkling water. -
Swill: Rogue Just Released A Chipotle Flavored Whiskey
I'm trying really hard not to get my hopes up because Rogue has had a few less-than-stellar experimental creations in the past few years, but I have a feeling that this one is going to be a home run. -
Cook on This: The Iwachu Cast Iron Omelette Pan
The all-purpose Iwachu Cast Iron Omelette Pan, which can be used for more than just making omelettes, is designed and painstakingly handcrafted in the traditional nambu tekki style in Morioka, Japan -
Feel Good Friday: Feast Portland
Feast Portland – one of the greatest up-and-coming food festivals in the nation – is using its prestige to end hunger. -
Drink Your Beer and Eat it Too: An Introduction to Cooking With Beer
We love beer so much that it’s not enough to simply drink it; we have to eat it, too. That’s why we’ve put together this introduction on how to cook with beer. -
The Latest Bottle of Scotch from Balvenie: Tun 1509 Batch 2
The Balvenie Tun Series has become one of the most coveted bottles of scotch whisky on the market. We'll just say it's worth finding out about. -
Fall Cooking: Knife Guide For Tough Squash
If there’s one thing you need in order to prep a tough butternut squash, it’s a damn sharp knife. -
Raise a Golden Glass for National Bourbon Heritage Month
Since a single day can’t sufficiently honor such a divine spirit, this September is National Bourbon Heritage Month. Raise a glass! -
Dropping White Isn’t Only For Fashion: Check out these 5 Brown Liquor Drinks for after Labor Day
Labor Day is over, which means it's time to break out your favorite brown liquor drinks! -
Feasting: Chef Kevin Chojnowski of Oleanders
Referencing fern bars of the 1970s and 80s, Oleanders in Brooklyn's McCarren Hotel & Pool has a vintage agenda with modern twists on food and cocktails. -
High on Hops: Burgers (and Beers) in Paradise
Burgers and Beers serves craft beer and artistic burgers steps from the sand in Nosara, Costa Rica. -
Kole: A Fresh New Take On Flask Design
The Kole flask is a complete departure from the tired old hip flask design. Instead of the curved but not-quite-pocket-friendly form that you're used to seeing, Kole is boldly and unapologetically cylindrical. -
Cold Brew Kitchen: A One-Stop Coffee Shop
Oregon-based Cold Brew Kitchen offers everything you need for cold brewed coffee. -
No Need to be Subtle When You’re Usquaebach
The Usquaebach 15 is one of the oldest scotch whisky's on the market. How old? It's name translates to "water of life." -
Man School 101: 3 Fine Meals Even You Can Cook
What we have here are some meal ideas that are almost impossible to screw up, yet come across as lovingly home-cooked with care and skill. -
The Best Poutine Joints in Montreal
Since Quebec holds the unofficial patent on poutine, it’s only fitting to find the world’s best, most creative examples in Montreal. -
Switching It Up: Disaronno Introduces First New Product in Almost Half a Millennium
We sat down to try Disaronno's first new offering in almost five hundred years. -
Feasting: What is Brooklyn Biltong?
Have you ever tried biltong, beef jerky's South African cousin? Let Brooklyn Biltong introduce you. -
Swill: Gin Made With Dead Wood Ants Tastes Way Better Than It Sounds
According to the description, each bottle of Anty Gin contains the essence of "approximately sixty-two wood ants" — along with a blend of wood avens, nettle, alexanders seed, and the obligatory juniper berry. -
Booker’s Bourbon and the “Oven Buster Batch”
Booker's Bourbon has released their fourth limited edition small batch whiskey of 2015. This time around, its the "Oven Buster Batch." As you can probably guess, there's a story behind the name. -
Chef Profile: Terra Head Chef Andrew Cooper
Chef Profile is our new column dedicated to getting to know more about the chefs we love around the nation. The Chef: Chef Andrew Cooper, head chef of Terra at the Four Seasons, Santa Fe, and James Beard Award nominee for Best Chef: Southwest Favorite New Mexican Ingredient: Hatch green chiles Chef Andrew Cooper is all […] -
Making Candied Bacon and Other Southern Favorites with Morgan Murphy
Morgan Murphy dishes up delicious southern fare in his latest book from Southern Living. -
Swill: Elephant Gin does London Dry with a Unique African Twist
Elephant Gin is a bit of an oddity. It's a London Dry gin that's made in Germany with a bunch of African ingredients — and it's probably one of the most interesting gins I've ever tasted. -
Drink These White Wines Before Summer Ends
Take our word for it—you're going to want to try these California white wines before the summer ends. -
Grilled Baked Potatoes with Chopped Grill Master Angie Mar
There’s nothing more classic than a loaded baked potato next to a grilled to perfection steak. But how many baked potatoes packed with sour cream can you really eat in one summer? We wanted to change up our baked potato routine, so we asked newly crowned Chopped Grill Master Grand Champion Angie Mar, headchef of New […] -
Keeping the Cocktail Revolution Going, One Drink at a Time: An Interview With Max Messier of Cocktail & Sons
The Manual interviews Max Messier, who created a line of syrups meant to keep the cocktail revolution going. -
Ahoy Mateys: 6 Rums to Drink to Celebrate National Rum Day
Celebrate National Rum Day in style with these 6 rums for all different tastes. -
Friar John Cor: Father of Scotch Whisky
History’s first mention of Scotch whisky can be dated to 1494. An entry in the royal Exchequer Rolls (basically a record of taxation and government spending, FYI) from that year reads: “Eight bolls of malt to Friar John Cor wherewith to make aqua vitae.” Now before we go on with the history of things, let me […] -
Wild Turkey Master’s Keep
Master Distillers Jimmy and Eddie Russell bring you Wild Turkey Master's Keep. It's a 17 year old bottle of bourbon that is full of surprises. -
They Mixed What With Their Grey Goose?: 4 Great New Vodka Cocktails
These great new Grey Goose cocktails prove that vodka is just for cranberry juice anymore -
Underwood Wines in a Can
Wine in a can isn’t just a joke from It’s Always Sunny in Philadelphia. It’s a legitimate way to keep the sun from messing with the flavor of your vino, and one Oregon vineyard has already abandoned the bottle for it. -
Worn Out Wednesday: Grill Master Russ Faulk
Today we interview grill master, Russ Faulk. -
The One Ingredient That Will Make Your Cocktails Go from Oh to Oh Damn
With just this one simple ingredient, you'll transform your cocktails. -
Time and Oak Whiskey Elements Review
Remember Whiskey Elements? Those nifty little chunks of strategically-cut oak that supposedly make your whiskey taste more mature in 24 hours? I got my hands on a set and put them to the test. -
Billy Reid and Blackberry Farm Go on the Road to Shindig
To mark the occasion, they are releasing a new Classic Saison craft beer. -
Discovering the New York Craft Spirits Boom
We take a look behind the scenes of Heather D. Dolland's new book to learn more about the New York craft spirits movement and stories behind the 30 distillers making it happen. -
8 Cocktails to Make You Forget Summer is Almost Over
Summer may be starting to wrap up, but with these cocktails, it'll be summer every day of the year. -
Loosie’s Kitchen: “Low Country Grub With a N’awlins Drawl”
Dine amongst the Modernist decor of this Williamsburg, Brooklyn eatery while eating dishes like Oysters Bloomberg, fried chicken and pastrami carpaccio. -
Chimichurri Steak: An Open-Ended Recipe
Chimichurri steak is basically just grilled steak with a badass Argentinian green sauce on top. It's totally different than what you're probably used to putting on steak — so if you haven't had the pleasure of sampling it before, ditch that bottle of A1, grab yourself a blender, and get ready to have your mind blown. -
Specialty Cocktails for National Tequila Day
National Tequila Day is upon us and to celebrate the occasion, The Manual has recipes for speciality tequila cocktails that you can try out at home. -
Have the Best BBQ on the Block Year-Round with this Book
Add "Pitmaster" to your resume as you learn to cook the best BBQ on the block year-round, courtesy of Southern Living and Christopher Prieto -
The 3 Best Hotel Bars in San Francisco
Here are just a few of our favorite hotel watering holes in one of our favorite California cities. -
Feasting: Pasture-Raised Eggs From Vital Farms
We caught up with Aurora Porter of Vital Farms to learn why their pasture-raised chickens lay the best tasting, healthiest eggs on the market. -
How to Make Your Own Bitters: A Quick and Easy Guide
Bitters make cocktails better. Learn to make your own and get your cocktail game on point.