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As a lover of root beer, I was pretty excited when a bottle of Root arrived on my desk. This organic spirit, which is made by the Philadelphia art collective Art in the Age of Mechanical Reproduction, is inspired by root tea, the alcoholic precursor to Read More...
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There's a chance this may be my last post on Epi-Log. A surfeit of other projects lately has meant I haven't been able to dedicate the amount of time I like to for each piece here, and the folks at Epicurious have been gracious enough to let me take some Read More...
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Want to ring in the New Year with more bang for your buck? Rob Cockerham has developed an ingenious Cocktail Cost Calculator to keep your spirits high and expenses low. It's simple: Just select a drink, such as a Champagne Cocktail or Cosmopolitan, and Read More...
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Happy 75th, Billy Goat Tavern! Arguably the most famous bar/restaurant in Chicago, the Billy Goat Tavern turns 75. Take that, Cubs! (I admit it: I'm biased toward the White Sox.) Is McDonald's New Ad Wicked ... or Wicked? Does an Illinois-based megachain Read More...
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A look at the difficulties associated with opening a distillery in Canada and Ontario through the eye's and experience of Still Waters Distillery Read More...
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Funny: The most contemporary takes on cocktails today almost always end up looking backward at what has come before. Gary "Gaz" Regan (author of "The Joy of Mixology") opines on gin, Karl Petzke (a James Beard-Award winning photographer tackles tequila, Read More...
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When it comes to bourbon, I am normally a purist. I find it hard to imagine that adding flavors, as companies do in the vodka world (blueberry anyone?), can improve the original recipe. So I was dubious that Jim Beam, a company dating back to 1795, could Read More...
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It's no longer good enough to come out with a generic guide to cocktails. You need to have an angle. Four of the latest cocktail books focus on the following: wine cocktails, appetizer recipes specifically for cocktails, cocktail culture, and cocktails Read More...
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Filed under: Whisky , How To , Spirits , Summer , Cocktail Hour With Derby Day racing round the bend and summer hot on its tail, it's mint julep time. Considering the current rage for infusing one's booze, it's only natural to combine bourbon with mint Read More...
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Many snacks pair well with alcohol: pretzels, nuts, potato chips. Popcorn, however, has grabbed the attention of both food and cocktail makers in recent weeks. Exhibit #1: Pub Corn, available in three flavors (Beer, Pina Colada, and Irish cream) Exhibit Read More...
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Filed under: Whisky , Raves & Reviews , Happy Hour , America , Spirits , Liquor Cabinet , Cocktail Hour , Dining at Our Desks , Tinfoil Swan OK, OK, so we're a little obsessed with bourbon right now. But Derby Day is just around the corner, the sun Read More...
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Domino's pranksters fall: A pair of nasty-minded Domino's workers who videotaped one of them stuffing the pizzeria's cheese up his nose and putting his mucus on sandwiches have been identified by the blogosphere and arrested. Another point for YouTube Read More...
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Filed under: Parties , Whisky , America , Spirits , Liquor Cabinet , Ingredient Spotlight Do not come between a Southern gent and his bourbon . We learned this lesson at a recent NYC party when we observed a Mississippi native seize a bottle of Knob Creek, Read More...
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When it comes to Scots and their culinary reputation, they get the short end of the stick in a nation that already gets a lot of ribbing for its cuisine. Between haggis and deep-fried Mars Bars, you'd think celebrations of Tartan Day (that's today) would Read More...
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Filed under: Rum , Spirits , Food News In the world of brown spirits, age is becoming. Later this month, Mount Gay Rum plans to get into the ultra-premium liquor market with Mount Gay Rum 1703 Old Cask Selection, a blend of rums aged 10 to 30 years. There's Read More...
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