Beefeater

4.11.18

Inspiring: This Woman Was Banned from a Restaurant for Complaining Too Much

"It would be appropriate if you would kindly refrain from visiting the restaurant in future,” a letter from a steakhouse to Wales resident Kelly Smith read.

6.2.17

Gin Punch Recipe

A citrusy, tropical gin punch straight from Miami.

4.20.16

OG Kush Weed-Infused Last Word Recipe

The Last Word is a classic cocktail, reportedly developed during Prohibition, that goes great with the super piney flavor of OG Kush.

8.20.14

How-To: Make a Negroni

There's no wrong time to imbibe in a negroni cocktail, especially in summertime. Chef Lee Tiernan headed to Philadelphia to learn from bartender Vincent Stipo.

8.7.14

How-To: Make Beef Tongue

Chefs Lee Tiernan and Brad Spence prove that by using some very simple brining process and cooking steps, you can have a piece of beef tongue that tastes better than any corned beef you've ever had.

7.24.14

Goat Kebab Recipe

A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.

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7.17.14

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.

7.11.14

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.

7.3.14

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.

6.28.14

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.

6.19.14

How-To: Make Raw Fish Salad

Chefs Lee Tiernan and Brandon prove that with nice fish and some shaved vegetables, you can make a raw fish salad so good that even your sushi-fearing friends will eat.

6.14.14

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.

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