For a peak into a story in our upcoming holiday issue, we got our hands on mulled wine recipes from two drastically different Manhattan chefs.
It’s almost Friday — so here’s a garden-fresh basil-based cocktail for your Thursday night drinking pleasure.
While bartender contests are usually not our scene (don’t you HATE it when you get a recipe that calls for three things you’ve never even heard of, let alone have in your pantry?), there was one drink at the Don Julio Tequila cocktail competition at Good Spirits we tried that we absolutely have to, and can easily, make at home.
Giants have a funny ability (or, perhaps, curse?) for becoming oddly invisible–or, at least, not considered closely. Especially if that giant is a well-known, massively distributed spirit in a land where the trend is that the tinier in production and more homespun the story, the more imbibers want to sip it and hear the tale told. But everybody starts somewhere, and when you know the story of Bacardi – a name synonymous with Puerto Rican rum – it might surprise you to learn that it began on a different island entirely.
When Eleanor and Albert Leger left behind careers in software and teaching chemistry, respectively, they bought a farm in Vermont and discovered something special: the apples of the North Country.
Trying to describe Red Hook, Brooklyn’s Cacao Prieto is a tricky task – is it a distillery? A chocolate making wonderland with a heavenly shop full of organic confectionery treats? A science lab and farming-innovation think tank?
El Buho Mezcal is pretty easy to love–a little like drinking bottled smoke, but with a sweetness and earthy quality laced in that balances the whole act in your mouth.
It’s no easy feat to be a show-stopper on a crowded liquor store shelf, be it boutique or big box. But then again, there really isn’t anything else like Jack from Brooklyn’s Sorel liqueur.