Brian Quinn
Food Republic
New York, NY, United States
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Past articles by Brian:
Don't Mistake This Coffee Cocktail For A Regular Cup of Joe
Barman Sammy Ross loves the classics; he cut his teeth behind the bar during some of the earliest days at NYC's legendary Milk & Honey. He also loves t → Read More
The Whiskey Sour Gets A Chinese Accent, Thanks To Green Tea
Tea’s subtlety and ceremony has been appreciated for centuries, and though it was never employed in distillates to the extent that herbs and spices have be → Read More
When Irish Whiskey, Coffee and Guinness Meet (It's Not What You Think)
Irish whiskey might be seeing a spike in appreciation these days, though for the non-nonsense Irish pub, shots from the homeland have always been plentiful. → Read More
Cocktail History: Using Applejack, America's Oldest Spirit
Holding the first distillery license in America, Laird’s Applejack is deeply embedded in the roots of American history and was enjoyed by George Washington. → Read More
Infusing Umami Into An Old Fashioned With Shiitake Mushrooms
The smell of vanilla from an oaky bourbon — mixed with citrus oils and a bit of bitter complexity — is one of the greatest things about an Old Fashioned. I → Read More
A Martini That Ends Fruit-Forward
Adding color and seasonality, this NYC bartender offers up his own martini variation that tastes like one at first, but evolves into something different. → Read More
Exploring Cachaça's Nuances In Cocktails
Though many have ordered caipirinhas, few drinkers have experienced the nuances of a high-quality cachaça on its own or its versatility in cocktails. → Read More
Dry Alternatives: A Non-Alcoholic Bottled Bitter Cocktail
For those practicing a dry January, the recently launched Curious Elixirs just might be for you. And yes, it's non-alcoholic. → Read More
A Cold-Brew Cocktail For Your Brunch Drinking Pleasure
At Reynard in Williamsburg, Brooklyn, there's a cold-brew cocktail on the menu called The Beccacino; a nearly forgotten coffee drink from the West Coast. → Read More
Here's How To Use Gose Beer In Cocktails
Despite the growing popularity of beer cocktails, the almost limitless combinations make it feel like we’ve only just begun to taste what’s possible. → Read More
Preservation In Cocktails: You Haven't Had A Dirty Martini Like This
I have never been a dirty martini drinker. In fact, it’s probably the last drink I would think to order off a menu since, in many instances, it’s not a dri → Read More
How To Use Pastis In Cocktails: We Talk With An Expert
Absinthe was once painted as a hallucination-inducing, degenerate spirit. Though that is known to be a fairy tale today, its illicit lure remains. After a → Read More
In Season: Putting Summer Tomatoes In Cocktails
Around this time in the summer, I relish the opportunity to slice up a ripe tomato, give it a dash of salt and just indulge in each juicy bite. Opening a c → Read More
Complex Sweetness: Using Liqueurs In Cocktails
There’s no denying that sweetness plays an integral role in cocktails; it’s just a matter of how it’s delivered. At the most basic level, a cube of sugar i → Read More
Spicy Cocktails: How To Use Chilies, Wisely
“If it grows together, it goes together” is often a mantra for pairing flavors, and the relationship between chili peppers and agave is no different. There → Read More
It's Time You Got On The Shrub Bandwagon
Finding vinegar in your cocktail may not sound appealing in theory, but when it comes to capturing a fruit or vegetable picked at its peak and bringing tha → Read More
Grenadine In Cocktails: What To Know And Why
If you thought you knew grenadine, it’s time to revisit this rich, tart pomegranate syrup and learn why using real pomegranate juice makes this an invaluable cocktail staple. → Read More
For Charcuterie And Cocktails, Vermouth Is Your Ally
Though wine always pairs well with meat-and-cheese boards, this cocktail also brings out the best in charcuterie and cuts through the fat in just the right way. → Read More
Matcha, Rhubarb And Gin, With A Hint Of Tiki
Tart and refreshing, this is not a boozy sipper and as the pebble ice melts, it follows an evolution from rhubarb to lemon to the earthiness of the tea. → Read More
A Green-Juice Cocktail With Fresh Kale And Mezcal
Fresh kale juice. Tequila. Mezcal. Old Bay garnish. It's all here with this cocktail from a Brooklyn bar. → Read More