gin
Gin is a botanical spirit infused with juniper berries; But a dutiful gin drinker must learn its distillation methods, flavor profiles and how to make a killer martini.
Classic Cocktail Corrections
I just read the worst butchering of classic cocktail recipes I’ve ever seen. In the event that you’ve read it and plan to blindly follow those recipes, I need to step in and stop you before every classic cocktail is corrupted. Allow me to establish my credentials: my first bartending gig was in 1993. Most of my F&B experience is waiting tables (I prefer it), but I know my way around a bar and returned to it roughly five years ago, to keep from getting rusty.
By Harper Lewis 4 months ago in Proof
Summertime’s Calling Me
I love a refreshing summer cocktail with a citrus-forward flavor profile, and while I was tending bar a few years ago at The Dunhill Hotel in uptown Charlotte, I came up with this recipe that includes some of my favorite flavors: orange, lavender, and lemon.
By Harper Lewis 4 months ago in Proof
🌍 Global Power Rankings 2026: Who Really Controls the World?
🌍 Global Power Rankings 2026: Who Really Controls the World? 📊 Global Power Rankings Chart In today’s world, power is no longer measured only by the size of an army or the number of tanks a country owns. Global power has become complex, multi-layered, and deeply connected to technology, money, information, and influence. The global power rankings shown above help us understand who really controls the world in 2026 and why the balance of power is becoming more unstable than ever before.
By Wings of Time 8 months ago in Proof
That time I cured MY migraine With a delicious ginfusion.
Before I jump into an ingredients listing, I want to point out that this tasty recipe can easily be adapted as non-alcoholic, herbal tea of sorts! Simply steep these botanicals in hot water, instead of spirits-- you'll have a delicious hot beverage instead of a delicious liquor, but the flavor profile will be much the same. By the way, the flavor profile is a three parts “boreal forest” two parts “winter spice” and one part “Mediterranean fruits and herbs.”
By Sam Spinelli12 months ago in Proof
Kakheti Wine Tour. Top Story - October 2025.
Any Georgian will proudly tell you that Georgia is the birthplace of wine. Our tour guide told us about the archeological evidence that the ancient way of making wine in a large clay pot capable of holding hundreds and even thousands of liters of wine called qvevri [pronounced kwevri] goes back at least 8,000 years. However, the recently found earliest qvevri are now estimated to be around 11,000 years.
By Lana V Lynx12 months ago in Proof
"I Made a Copy of a Labubu Doll — It Was Easier Than You Think"
I’ve always loved the charm and quirkiness of designer toys, but one figure in particular had captured my heart: the Labubu doll. With its mischievous grin, oversized ears, and wild hair, Labubu looked like something straight out of a dream—or a nightmare, depending on your perspective. The problem? The real ones were either sold out or insanely expensive on resale sites. We're talking $200 and up for a six-inch toy. At first, I just stared longingly at photos online. Then I had a wild thought: Could I make one myself? I’m not an artist. I’ve never sculpted anything beyond a sad little clay bowl in grade school. But I figured, why not try? Worst case, I waste a weekend. Best case, I end up with my very own DIY Labubu. So, I gathered supplies. I went to a local art store and picked up: Polymer clay (the kind you bake in the oven), A set of small sculpting tools (nothing fancy, just some plastic ones), Acrylic paints and tiny brushes, A wire frame for structure, Some fluffy yarn for hair. It all cost me around $30—way less than the real thing. I set up at my kitchen table with a YouTube tutorial playing on repeat. The artist wasn’t even making Labubu specifically, but their method of building a figure from wire and clay gave me the foundation I needed. I started with a basic skeleton made from aluminum wire. Think of it like a tiny stick figure with thicker limbs. This would hold the shape of the doll while I sculpted around it. Covering it with clay felt like putting muscle on a bone—it began to look like a creature. The hardest part was the face. Labubu’s expression is iconic. It’s sly and weirdly cute at the same time. Mine… looked like he’d just smelled something awful. But I kept going. I realized something quickly: perfection wasn’t the goal. I wasn’t recreating Labubu down to the last detail. I was making my own version of him, and that gave me freedom. By the time I finished the sculpt and baked it in the oven, I was exhausted. The doll stood about six inches tall and looked like a haunted squirrel. But I loved him. Painting was the fun part. I mixed different shades of gray and brown to give him some texture, painted the eyes glossy black, and gave the teeth a cartoonish shine. For the hair, I glued on tufts of yarn and fluffed them out with a comb. It looked surprisingly close to the original. When I stepped back and looked at the finished doll, I laughed. Not because it was bad, but because I’d actually done it. My little DIY Labubu sat proudly on my shelf, slightly crooked ears and all, looking every bit as mischievous as the real ones. I didn’t expect what happened next. I posted a photo on Instagram with the caption: “Made my own Labubu because I couldn’t afford the real deal 😂”. Within an hour, I had comments like: “Wait… you MADE this???” “Can you make me one??” “This is actually better than the original!” That gave me an idea. I started documenting the process more seriously. I took step-by-step photos, shared tips, and even recorded a timelapse of my next attempt. My second DIY Labubu was smoother, more refined. I started giving them personalities—one had a tiny backpack, another wore little goggles. What started as a personal weekend project turned into a full-blown hobby. People began requesting custom versions. I never sold any (out of respect for the original artist, Kasing Lung), but I made a few as gifts for friends who were also fans of Labubu. The best part? I learned something unexpected along the way: creativity doesn’t require permission. You don’t need to be a professional sculptor or have an art degree to make something meaningful. You just need to try. Sure, my first doll was a little lopsided. But it was mine. It had personality, quirks, and most importantly, a story. I also realized how accessible creativity has become. The internet is full of tutorials, communities, and affordable materials. You can learn almost anything with a bit of curiosity and patience. Today, my handmade Labubu army sits on a shelf next to my computer. Every time I glance at them, I’m reminded of that first moment—of choosing to create instead of consume, of making something with my hands instead of just scrolling and wishing. So if there’s a designer toy you love but can’t afford, or a piece of art you admire from afar, I have one piece of advice: try making your own. It doesn’t have to be perfect. In fact, the imperfections might be the best part. Because sometimes, the copy has more heart than the original.
By Nizam khanabout a year ago in Proof
Mindful Mixology: Drinking with Intention and Presence
In a fast-paced world, cocktails often become just another way to wind down or keep up. But what if we slowed things down? What if, instead of rushing through a pour or mindlessly sipping while scrolling, we treated cocktail hour as an act of presence — of mindfulness?
By Aisha Patelabout a year ago in Proof
Why Bars Smell the Way They Do — And How to Recreate It at Home
You walk into a great bar and immediately — before the music, before the lighting — you smell it. A blend of citrus oils, fresh herbs, wood polish, maybe a trace of gin, bitters, or burnt sugar. It’s familiar, comforting, and strangely specific. The scent of a bar isn’t just background — it’s part of the experience. And if you’ve ever wished you could bottle that feeling and take it home, you’re not alone.
By Aisha Patelabout a year ago in Proof
Unexpected Pairings: What Your Cocktail Says About Your Snack Game
There’s a subtle art to mixing cocktails. But there’s an even quieter thrill in pairing them with the perfect snack. While food pairings are often reserved for wine tastings or formal dinners, cocktails are entering the spotlight — and not just with gourmet hors d’oeuvres. Think: a Negroni and salty potato chips. A Daiquiri with tangy tamarind candies. A smoky Mezcal Old Fashioned beside dark chocolate almonds. Surprising? Yes. But delicious? Absolutely.
By Sofia Mertinezzabout a year ago in Proof
Turning Everyday Juice into a Cocktail Base
You don’t need exotic mixers or rare liqueurs to make a great cocktail. Sometimes, the most surprising and delicious drinks come from the everyday juice in your fridge. From apple to carrot, pomegranate to pineapple, common juices can be the perfect foundation for easy, flavorful cocktails — if you know how to work with them.
By Ava Mitchellabout a year ago in Proof
3 Presentation Tricks to Surprise Your Guests
Great cocktails aren’t just about flavor — they’re about the experience. And when you're hosting friends or celebrating something special, a drink that looks stunning can create that wow moment before the first sip. Whether you're mixing for two or ten, using presentation tricks can elevate your cocktails from casual to unforgettable — and the best part? You don’t need fancy equipment or a bar degree to pull them off.
By Aisha Patelabout a year ago in Proof
Fermentation in the Bar: Kombucha, Miso, and More
Fermentation has long been a cornerstone of culinary tradition — from bread and cheese to pickles and kimchi. But in recent years, bartenders have turned to fermentation to bring depth, complexity, and surprise into the glass. No longer just a food trend, fermented ingredients are making waves behind the bar, adding umami, acidity, and even carbonation to cocktails.
By Sofia Mertinezzabout a year ago in Proof
