We begin our new local spirits series with a cocktail that showcases one of Finger Lakes Distillery’s finest concoctions.
Negroni Week is in full swing and over 100 bars in Manhattan and Brooklyn are celebrating the simple yet effective combination of Campari, sweet vermouth and gin.
One of our favorite spots to sip local drinks is Nick & Toni’s Café on the Upper West Side. See for yourself.
George Washington: first President of the United States, excellent sailor, bad liar and… America’s first locapour distiller? Yes indeed, my fellow imbibing Americans.
Even as the in-house spirits seeker for Edible, I am ever in awe over the boozy bounty that is the growing New York spirits…
How innovative state legislation spawned New York’s craft spirits boom.
I’ve done infusions with white spirits and tea before. But coffee? It just never occurred to me. It’s a totally genius way to toast to the New Year, especially with good-luck black-eyed peas.
On the 12th day of Christmas, our editorial staff made a wish list. Our list is inspired both by near and far, but undeniably has one common theme: what we like to eat, and how and where we like to enjoy it.
The mash bill of this young whiskey (its aging is all of 18 minutes) combines local corn, spelt, and malted wheat, and it’s meant to be a receptacle of a spirit – for whiskey lovers who don’t dig vodka, it’s the equivalent of a base-spirit blank canvas. It’s soft, fruity, and creamy in your mouth, with just a little bit of sweetness that lingers subtly on your tongue from the corn.
If you didn’t read the May/June issue of Edible Manhattan, here’s a glimpse at some of the deliciousness you missed (and links to a few of the stories from the mag).
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
A former vineyard goes farm to flask.