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

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…
I never liked cast iron pans — until I tried this game-changing version
Why it's different than your typical cast iron pan
Field Company Cast Iron Skillet

I never quite understood the hype around cast iron pans, despite everyone I know swearing by them as must-have kitchen essentials. As someone who loves cooking (especially things like a pan-seared steak), I've wanted to love cast iron skillets more than I ever actually did. That said, my experimentation with cast iron pans was short-lived and involved using an old pan that had been passed down to me.

Founders of Field Company, Stephen & Chris Muscarella, started off with a vintage 1930s Wagner cast iron pan and were told that there was no possible way a modern foundry could pour iron that thin. Yet, they defied odds, crafting a hand mold with slight changes (a heat ring, a more balanced handle) to develop the innovative Field Company cast iron pan we know today. If you've never quite mastered using a cast-iron pan, it may be time to reconsider. Modern-day cast-iron pans aren't like the ones your grandmother used to use. Field Company's cast iron pan changed my mind on the matter -- and it might change yours, too.
Pre-seasoning and easy maintenance

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We asked bartenders to tell us the best tips for crafting cocktails at home
A handful of well-known bartenders told us tips to crafting great cocktails at home
Bartender

There hasn't always been as much enthusiasm about mixology. We can thank the cocktail renaissance of the early aughts for the rise in cocktail culture. Not only did it give way to a new wave of innovative, creative bartenders all over the US (and the world), but it also returned classic drinks to prominence and paved the way for a new age of home cocktailing. And while I could write about all of the exciting things the cocktail renaissance brought with it, today, I'm most interested in the art of crafting cocktails at home.

Like many of you, I'm not (and never have been) a bartender. But, in my work, I've spent much time in cocktail bars and around bartenders. I've created a simple, workable home bar featuring tools, ingredients, and bottles of various spirits. But I didn't start with a fully functional home bar on day one. And neither will you.

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Love tropical cocktails? Try these fresh takes on summer classics
Elevated twist on classic summer cocktails
Tropical pina colada

Nothing says summertime like tropical coconut, pineapple, yuzu, and more flavors. We're putting a new twist on classic cocktails like a mai tai, pina colada, and margarita this summer. These elevated tropical cocktails will have you returning for more all summer long, inspiring you to try new variations of your favorite classics. From the Coconut Bahama Mama to the Stiggin's Daiquiri, these cocktails are perfect for making at your summer beach house, sipping on at a poolside party, or cooling down after a long summer day. Here's how you can make these distinguished tropical cocktails at home.

Coconut Bahama Mama

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