Fight me all you want, but it ain't a party without alcohol—whether it's a Halloween party, Christmas party, dinner party, or even a damn wedding. (If you think that people will stick around after dinner for a dry wedding, then you're sorely mistaken.)
And while we'd all love to cheers to the new year with Cristal or sip Macallan in our smoking jackets, not all of us are ballers... and almost every single one of us appreciates a good way to improve our enjoyment of booze, whether slightly mediocre or just plain shitty.
So here's to you, our intelligent fellow hackers, and here's to a lifetime of good drinks.
From sake to Amaretto to jalapeño liquor, stock your liquor cabinet with homemade brews and infusions.
Measure out the amount of yeast you'll need for the amount of juice you're using, then add it to the juice and wait for 72 hours. Boom, baby: homemade booze!
Combine your coffee grounds and vodka (or whiskey!) in a 1:4 ratio for 14 hours, then add vanilla and sugar to make a tasty homemade Kahlua.
Mix the two together for 14 hours, then freeze the mixture to solidify the fat and separate it from the liquor. Mmm, bacon booze.
Just fill a bottle halfway with Skittles, then fill the rest of the bottle with vodka and let it sit overnight.
Soak Lemonheads in vodka overnight, and you're good to go.
Just "marinate" anything you want your alcohol to taste like for a few days, filter, then enjoy.
Combine almonds, dried cherries, dried apricots, brandy, and vodka together, then—you guessed it— play the waiting game to allow the flavors to really infuse. After 3-4 weeks, your homemade Amaretto will be delicious and well-worth the wait.
Here are a few nifty hacks to save you from making that awful shot face.
Just run your awful vodka through a water filter pitcher (like Brita or Pur) 4-5 times and you'll immediately taste a difference.
Add a few drops of your favorite bitters to any skunky or low-quality beer to vastly improve its taste.
Place the beer with whatever you'd like to infuse it with in a French press for 3 minutes, then press the plunger down and enjoy.
30-60 seconds of hypercanting will aerate your wine in a flash.
Add fruits like apples and oranges to get that delicious mulled wine flavor that screams of cold weather and cozy nights.
These flavors mimic an aged bourbon, aka a bourbon that doesn't taste like crap.
You don't have to settle for a cranberry vodka if you come prepared.
These cool phone apps for both iPhone and Android make it a snap to find decent drinks.
We've got 8 smart ways to get your wine fix without breaking the bank.
Less is more with really good whisky—just a few drops will open up the nose and vastly improve the flavor.
It turns out that vodka is the wonder liquor you need and deserve.
Just let your mint, vanilla, or whatever you want to make extracts out of steep for a few weeks, then use in recipes as desired.
Simmer vodka, oil, and smoked salt for a few minutes, then steep it for an hour. After it's been strained, you can use your new liquid smoke in anything that could use that tasty grilled flavor.
Put some of your crappy vodka in a spray bottle, then lightly spritz your clothes. When the alcohol evaporates, it'll take the smelly odor with it.
We tried removing red wine, chocolate, and bacon fat stains with vodka as a stain remover and it worked wonders.
Just use vodka instead of water in your favorite pie crust recipe and prepare to be amazed.
Mix a 2:1 ratio of water to high-proof vodka (such as Everclear), then double-seal the resealable bag with another bag. Ta-dah!
Alcohol makes everything better, and that includes food.
Inject the fruit with liquor at lots of different angles to evenly distribute the alcohol, then let it sit overnight and enjoy your secret drunken fruit the next day.
The strong smell of alcohol evaporates quickly because of its volatile molecules; because of this, the fragrance of whatever it's mixed with reaches your nose faster than it would without alcohol.
The alcohol cooks off immediately when introduced to heat, leaving a drier, crispier crust.
Just a dash of bitters can brighten the flavor of anything from rhubarb to apple pies.
Just pour a little wine or beer on your pan to scrape up the caramelized drippings from your sautéed meats or veggies to deglaze it (and make a freaking delicious base for your pan sauce).
Just poach your egg with beer and a bit of butter to kick up that humdrum Eggs Benedict.
This red wine syrup only requires red wine, sugar, and water.
Researchers in Portugal found that pork marinated in beer before being grilled had less carcinogens in it afterward than pork that wasn't marinated at all.
Meatballs, fruits, and even cookies make this yummy list of what foods you can (and should) turn into shooters.
There's a special place in heaven for cool, refreshing (alcoholic) drinks.
No, the spoon trick doesn't work. The only thing that will is to keep your leftover champagne in the fridge or on ice to preserve the carbon dioxide gas (and therefore, the bubbles).
James Bond was right: shaken, not stirred cocktails can be up to 10 degrees colder.
Once your cubes are totally frozen, just pop them in the blender and pulse for cool, refreshing wine slushies.
Just smoke your ice on the grill with the lid on until it melts, then put the water back into your ice cube tray and freeze it. The smoky flavor will add tons of interesting complexity to your everyday cocktails.
This is really helpful when you need cold beer ASAP (which is all the time, basically).
I think the picture says it all.
The cold air in your fridge cuts down on the oxidation that occurs to your opened wine (which eventually causes that sour, flat taste we all know and hate).
Where the glasses clink and we never stop at one drink.
This magical cocktail ratio stands for 2 parts liquor, 1 part sour, and 1 part sweet. Time to create new cocktails named after you, am I right?
A pretty straightforward (but genius) use for your everyday mason jar.
That singular slap breaks open the outer cell structure of the herb, releasing its aroma. And our sense of smell has a really strong effect on our sense of taste. So slap away!
No need for fancy bar equipment when you've got a rolling pin.
Don't buy that corn syrup-laden junk at the store. Just add the ingredients together over heat and reduce the liquid until it becomes syrupy.
Margaritas, for example, are twice as nice with Corona. Mmm... beertails.
Graduate from Hogwarts with these adult twists on butterbeer.
That these random hacks with alcohol are awesome.
It's as simple as digging out the watermelon flesh and drilling a hole for the spigot at the bottom of the rind.
Too-cold beer can disguise the more subtle flavors brewed into your favorite drinks. So let it sit out for a few minutes, then drink it.
Yeah, you heard that right. And the list goes on.
Amber bottles block out the most UV rays, which can make for some seriously skunky beer.
Beer is truly a magical elixir with many non-drinking uses.
This is a super-cute, summery way to enjoy fruit and alcohol by the pool.
Put all of your ingredients in a bottle, then furiously pump your vacuum wine saver to draw out the air and encourage the fruit inside to soak up the wine.
Play it cool while looking like a tank by putting a teaspoon of yeast in a yogurt cup (or something similarly good at disguising flavors) and downing it before you go out.
So get your drink on, and pour one out for your homies here at Food Hacks Daily.
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