Lee Tiernan
How-To: Make a Straight Law Cocktail
Watch as Boston bartender Will Thompson shows our host Lee Tiernan how to make this classic two-ingredient drink (comprised of gin and sherry) that's as simple to make as it is easy to sip.
How-To: Make a Southside Cocktail
Lee Tiernan heads to Chicago to link up with local bartender, Jessica Tessendorf, to teach us how to make the Southside, a refreshing mixture of gin, simple syrup, lemon, and mint. This is the perfect summer cocktail.
How-To: Make a Ramos Gin Fizz
Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.
How-To: Make The Last Word Cocktail
Chef Lee Tiernan travels to Seattle to meet up with bartender Murray Stenson and learn how to make one of his favorite cocktails, The Last Word—a simple mixture of green chartreuse, gin, maraschino liqueur, and lime juice.
How-To: Make a Taurus Cocktail
Lee Tiernan touches down in San Francisco to learn how to make a Taurus cocktail with bartender extraordinaire Josh Harris.
How-To: Make a Goat Kebab
The ideal kebab mixes both sweet and savory in a warm, slightly crispy pita, so when chef Lee Tiernan broke out the pomegranate molasses for his barbecued goat version, we knew something great was going down.
How-To: Make a Gin-Based Bloody Mary
Everyone seems to know someone who claims to have the best Bloody Mary recipe, but we'll bet they've never thought to swap in gin instead of vodka. Austin-based bartender Chris Bostick shows us how to make one of these glorious beverages.
How-To: Make Rarebit
There's so much more to a classic Welsh rarebit than just melting some cheese on bread. British chef Lee Tiernan shows us how to make a rarebit so good, it'll make you re-evaluate your next grilled cheese.
How-To: Make Gin Punch
Miami bartender Elad Zvi shows our host, chef Lee Tiernan, how to make an amazing gin-based punch using fresh and local ingredients.
How-To: Confit Pork Jowl with Lee Tiernan
Introducing your new favorite drinking food snack, courtesy of British chef Lee Tiernan: fried shrimp-encrusted pig jowl confit topped with a crunchy sprout and radish salad. You're welcome.
How-To: Make a Gin and Tonic
British chef Lee Tiernan is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes—using the best local ingredients—to accompany them.