Gay Drink - Wine, Mojitos, Martinis, Cocktail Recipes | Out Magazine


There's a wonderfully acerbic scene in Roman Polanski's claustrophobic new movie, The Ghost Writer, in which Ewan McGregor, dining alone with the prime minister's wife, discards his glass of white wine for a tumbler of Scotch. 'White wine -- I've never seen the point of it,' he says. It's meant to signal his gaucheness, but it also feels utterly cool and enticing. You leave the movie wanting to follow suit.

April 29 2010 8:00 PM

Poor blighted fruit. First, it had to suffer through the indignations of the bastardized cosmopolitan and the ubiquity of vodka crans. Then, when the cocktail revolution swept the United States, strawberries, kiwis, and the like were muddled willy-nilly with the kind of abandon previously reserved for lime and mint. Finally, change is afoot. Fruit, after all, holds a vaunted position in the annals of classic drinking. Before Prohibition, minimally processed fruit syrups were fixtures of a variety of drinks, including punches, daisies, and juleps.

April 08 2010 8:00 PM

Like jazz, baseball, and Humphrey Bogart, bourbon is an authentic all-American creation, a reflection of something inspired and fine in the nation's character that remains decidedly unpretentious. With its seductive way of inflaming senses and loosening inhibitions, it is also very rock 'n' roll. Bourbon scholars trace its origins to the early 19th century, but it may well date back to the years immediately following the American Revolution.

February 28 2010 7:00 PM

After the glorious rehabilitation of gin and bourbon in the cocktail cosmos, it was inevitable that rum would get its own moment of glory. There's an intrinsic warmth in dark rum's notes of spice and molasses that brings out the best of a winter's night -- even in a long drink like the dark 'n' stormy, which is fast becoming as ubiquitous as the cosmopolitan was for a hot Sex and the City second.

February 07 2010 7:00 PM

No one likes to meddle with an expensive vintage, but with the price of champagne at an all-time low, now's the time -- and season -- to experiment. Forget the revolting Kir Royale (unless you know how to make your own cr'me de cassis) and reserve Bellinis and mimosas for brunch. A champagne cocktail made correctly is strictly a nighttime affair. I had my first, quickly followed by my second and third, many years ago at the George Hotel in Edinburgh, a place that had seen better days but still made its drinks like it was living them.

January 06 2010 7:00 PM

What is B'n'dictine exactly? According to lore, no one really knows -- apart from three mysterious monks in Normandy sworn to secrecy. And probably Dan Brown. The biggest single consumer of B'n'dictine in the world is a miner's club in Burnley, Lancashire, where it's mixed with boiling water and called a B'n' 'n' Hot. British soldiers from the area developed a taste for it while serving in Normandy during World War I, which goes to prove that taste is just a function of circumstance and proximity.

September 30 2009 8:00 PM

On a recent overcast summer day I found myself in the backyard of Yoko Devereaux, a friend's boutique,'helping prep for a BBQ. I arrived with a couple bottles of Beefeater 24, some Luxardo maraschino liqueur, and an array of Asian-inflected ingredients I'd picked up at the green market on the way over: grapefruit, Meyer lemons, lychees, and rose water. We mixed an impromptu concoction in a giant punch bowl as the ominous skies threatened rain. Happily, just before the party started the clouds broke.

July 21 2009 8:00 PM

Pisco, a clear South American grape-based brandy with a golden hue, is something of a chimera. It has the nose of tequila without the burn, some of the flavor of a sweetened brandy with a lighter citrus finish, floral notes reminiscent of gin, and vodka's bracing sock in the jaw. Spanish conquistadors in the 1500s brought the Quebranta grape to South America, where it flourished in the valleys that straddled the borders of Peru and Chile, sparking a proprietary feud that time has not diminished.

March 18 2009 8:00 PM

Raiding the liquor cabinet as a teenager, I found whisky to be the least benevolent of all the spirits, with a harsh medicinal kick that was tough to love. Only at university did I rekindle the relationship, often after a morning's bracing workout as a hunt saboteur. Back then the brand was rarely fancy, usually a cheap blended whisky, mixed with ginger ale, but it set me on the road to a love affair that I just can't quit.

March 11 2009 8:00 PM

Entertaining properly requires some flair. For your next gathering, consider dispensing with the full bar (beer, wine, liquor, mixers, garnishes, etc.), and prepare a signature drink instead. This will do several things for your party-throwing cred. First, your drink helps set the tone for your affair: casual, formal, or themed. Secondly, a novel beverage establishes you as an ahead-of-the-curve host who curates cocktails as carefully as you curate a guest list.

September 11 2008 8:00 PM