With to-go cocktails becoming legal in many states, and outdoor imbibing at an all-time peak, it’s time to take our cocktail consumption game up a notch. Enter the Cooler than Cool Chilled Tumbler set, the best cold cocktail vessel you could ask for. You probably already know that dilution is an essential part of any cocktail—it keeps things fresh and balanced. But, you probably have also had the experience of sipping on a cocktail throughout an evening in the park that goes from fresh and balanced to watered down and depressing. Why would you let your favorite cocktail be treated like that? Here’s the solution: pop these tumblers into your freezer in advance, so they’re ready whenever you are. The proprietary gel inside the BPA free plastic tumblers keeps whatever’s inside at the ideal frosty temperature. Your highball, Margarita, Negroni, or even Piña Colada will stay chilly and at the perfect level of dilution for as long as you’re enjoying it. The silicone band around it works as insulation, but also as a comfortable spot to hold. Each of these glasses holds 16 ounces, so you can fit in as much of your cocktail (or beer or wine or cider, for that matter) as you’re planning on drinking. Whether you’re mixing your own or grabbing your favorite to-go, your cocktail will be tasty and cool all day or all night. The article This Glass Will Keep Your Cocktails Cold Outside All Summer Long appeared first on VinePair. Via https://vinepair.com/picks/best-cold-cocktail-glass-2020/ Via https://vinology1.weebly.com/blog/this-glass-will-keep-your-cocktails-cold-outside-all-summer-long
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It’s true that when sipping tequila, adding salt and lime to the equation isn’t really the move, as it completely masks the flavors of the spirit in your glass. However when enjoying a shot of tequila, that rule kind of flies out the window. The ceremonial salt and lime chaser are part of the experience and a must for any celebratory occasion. While ordering a tequila shot without salt may give off more of a badass vibe, we don’t care—we’re pro-salt all the way. But licking your hand and sprinkling salt is kind of gross and salting the rim of the shot glass every time is a little excessive. That’s why we love this unique Himalayan Salt Shot Glass set. They look reminiscent of that set of rose-quartz crystals that you bought for spiritual healing but are WAY more fun. Because shots are always more fun. The salt in these shot glasses is true Himalayan pink salt, mined from the northern Himalayan foothills, and will add a tinge of briny complexity to whichever tequila or mezcal you happen to be shooting. The longer you leave the tequila sitting in the shot glass, the saltier it will get, so it’s totally customizable to your taste. Chase with a slice of lime or don’t, it’s your shot! These lovely glasses will give your bar some serious “I’m into self-care” vibes, plus they give your shot an extra dash of flavor. Each comes in a unique shade of pink, so no two glasses will be the same, and will add some tasty personality to your next tequila shot. And because salt is naturally anti-bacterial, simply rinse, wipe dry, and store in a dry place for the next time you’re ready to party. If you ask us, it’s worth a shot. The article These Shot Glasses Will Salt Your Tequila Shot appeared first on VinePair. Via https://vinepair.com/picks/best-salt-tequila-shot-glass/ Via https://vinology1.weebly.com/blog/these-shot-glasses-will-salt-your-tequila-shot Joey Bada$$ travels with a bottle of Sancerre in his rider. Although he claims to have only started drinking upon reaching legal age, now at a ripe 25 years old, the Brooklyn-born rapper has an affinity for a chilled glass of French Sauvignon Blanc. Every day A$AP Rocky spends his time drinkin’ wine, feelin’ fine, while the Migos trio — Quavo, Offset, and Takeoff — like their pours over meals at Michelin-star restaurants. And rarely do you catch Drake on his Instagram Stories or in an interview without a wine glass in hand. They don’t call him Champagne Papi for nothing, after all. These are just a small fraction of rappers known to boast about their developed palates in song lyrics and on their social media pages. As their careers and fan bases have grown over time, so have their tastes and pleasures, and that’s never been more prevalent in the music as it is now. “Hip hop has always shown wine love. It’s always been a way of painting a more luxurious picture,” says Jermaine Stone, the wine auctioneer and CEO of Cru Luv Wines, a wine branding and marketing company dedicated to blending the worlds of wine and hip hop. Stone, host of the podcast “Wine & Hip Hop,” adds, “Hip hop has a way of just grabbing luxury things and ingraining them into our day to day lives.” In 2017, hip hop became the most popular music genre in the U.S. with eight of the top 10 most popular artists being rappers, according to a Nielsen Music/MRC data report. Drake and Kendrick Lamar, who once rapped about sipping Carlos Rossi’s notable jug wine, held the first and second spots, respectively. The genre continued to dominate the music industry in 2018 and 2019, and Nielsen speculates that hip hop is on track to maintain its lofty position at the top in 2020. The significance of hip hop’s reach and influence over tens of millions of Americans, at this point, is undeniable. And the flair and cadence of rappers’ personal delights is trickling over into the wine industry more than ever. No longer are they the ones merely mentioning wine in songs, they’re selling it and it’s capturing the attention of millennial drinkers. This development comes at a crucial time for the wine industry. Wine’s share of the drinks market dropped in 2019 for the first time in 25 years, according to research firm IWSR. The downward trend has largely been ascribed to millennial drinkers, who are increasingly drinking across category lines, often opting for hard seltzer and cocktails over wine. So can hip hop’s increasing interest help solve wine’s millennial problem? Hip Hop’s Wine PresenceSince his 1996 debut, music mogul Jay-Z continues to floss about the finer things in life, including vintage wine like Château Pétrus. He essentially introduced his fans to the luxury bubbles of Champagne Cristal before wooing the masses with his gold-bottled Armand de Brignac Champagne — otherwise known as Ace of Spades, which he now owns. His success within the wine industry has sparked the interests of more artists looking for a way to capitalize their brand and expound on their love of wine. Now partnerships between winemakers and artists are increasing with music industry vets like E-40, Nicki Minaj and John Legend developing their own labels. Just this year alone, hip hop rocker Post Malone traded in his beerbongs for his own rosé label, Maison No. 9. Before its official launch in June, the Grammy winner sold a whopping 50,000 bottles of the French pink wine in a two-day pre-sale and even caused the online wine retailer Vivino to crash, according to a TMZ report. Meanwhile, Snoop Dogg recently released his new wine, Snoop Cali Red — a red blend of Petite Sirah, Zinfandel, and Merlot — in partnership with the Australian wine brand 19 Crimes. Engaging Millennials with Music and WineAt Fantinel Winery in Friuli Venezia Giulia, CEO Marco Fantinel, calls the pairing of hip hop and wine industries a “magic formula” for generating a “modern approach in the world of wine culture, which is based on traditional and often outdated communication styles.” Mary J. Blige, largely regarded as a queen of hip hop and R&B, partnered with Fantinel Winery to produce her Sun Goddess Wines — a bottle collection composed of a Pinot Grigio Ramato and a Sauvignon Blanc — that launched in June. “We strongly believe in the coupling of music and entertainment-wine,” says Fantinel, noting that while winemakers are great at producing the product, they are often limited in marketing and communication efforts. With a global powerhouse like Blige backing the label, a winery’s potential to attract thirsty customers can increase significantly. “The bond with a top-level artist can certainly speed up a brand’s notoriety process. If the product is excellent as well, the result is a success,” he says. Although wine volume sales in the U.S. have declined as millennials’ interests in other categories increases, this demographic still represents the industry’s biggest opportunity for growth. In a 2019 video broadcast, Rob McMillan, the founder and executive vice president of Silicon Valley Bank’s wine division, advised wine industry leaders to increase direct-to-consumer sales and provide more social-media-friendly wine experiences for young drinkers as a way to revive the category’s popularity among millennials. But bridging the cultures between wine and hip hop — millennials’ most preferred music genre — could prove to be among the most beneficial means of turning attention back to wine. “The more commingling the better,” Stone says. “I’ve now seen so many hip hop and wine events and people branding themselves through hip hop and wine. And every time we do that, what it really highlights is how much each one of these things can impact people from all different walks of life — and bring people from all different walks of life together.” The article Can Hip Hop Help Solve Wine’s Millennial Problem? appeared first on VinePair. Via https://vinepair.com/articles/hip-hop-wine-millennials/ Via https://vinology1.weebly.com/blog/can-hip-hop-help-solve-wines-millennial-problem As tequila continues to lift itself out of the dimly lit corner American drinkers spilled it in, discerning drinkers among us will notice an increased emphasis on smaller, family-owned, “craft” tequila brands. And that’s great — but those brands might not exist if it weren’t for a big, conglomeration-owned tequila brand, Casa Sauza. Named after its founder, Don Cenobio Sauza, Sauza Tequila was established in 1873 and introduced tequila to the American market. In doing so, it paved the way for artisan brands with rock-solid indigenous ties. In short, Sauza helped make tequila “tequila” — an agave spirit distinct from mezcal, and one that blossomed into its own massive category. Not to mention, along with an impressive selection of tequilas — including its Signature Blue Silver, Signature Blue Reposado, Silver, Gold, Conmemorativo Añejo, and Cucumber Chili Tequilas — Sauza’s lineup includes a tequila-spiked concession to the hard seltzer tidal wave, and a backstory with “Romeo and Juliet”-level drama. Read on for 10 more things you should know about Sauza Tequila. Sauza was the first tequila to launch in the U.S., though its target market was Mexico.Don Cenobio wanted his liquor in America, yes. But launching it here was part of a larger, pre-influencer marketing scheme: He knew getting tequila into American shot glasses and snifters would sway upper-middle- class Mexicans into changing their minds about the drink, at the time still associated with rough-hewn mezcals. In a classic calculation of “make X jealous by flirting with Y,” Don Cenobio launched the product in America in 1873, helping to attract a homegrown, upper-middle-class Mexican audience south of the border. Casa Sauza’s founder is the reason tequila and mezcal taste different.Without the Sauza family — specifically, Don Cenobio Sauza — tequila might still be a murky, ill-defined subsection of the agave spirits world. Back in the day, agave spirits, including tequila, were made by cooking down agave hearts in special wood-fired ovens. It was a hugely labor- and fuel-intensive process. But with some technical innovations and aggressive branding, Sauza flipped the script. When he founded La Perseverancia distillery in 1873 — where Casa Sauza tequila continues to be made — Don Cenobio figured out how to heat those ovens with steam, which was more cost-efficient and had the secondary effect of creating a distinct delineation between smoky, wood-fired mezcal and fresher, greener-tasting tequila. For Sauza, tequila and family are one and the same.If your parents asked you to take over the family business, you’d probably go to the beach with some Cannabis Rosé to think it over. But if you were a member of the Sauza family, you’d say, “Yup, cool, let’s do this,” pretty much immediately. And so it went for “the three Dons.” Founder Don Cenobio Sauza handed off the business to his son, Don Eladio Sauza, in 1903. Don Eladio later passed down the company to his son, Don Francisco Sauza. Later, some family drama ensued, ousting Don Francisco from the business and family. He later regained control of the company, only to sell it in 1976. The company is now owned by Beam Suntory. You can thank “The Three Dons” for tequila, period.We owe these guys a bit, don’t we? When Casa Sauza was founded, tequila as we know and love it wasn’t as clear-cut a product. For example, it was once called “Mexican Whisky Brandy.” It wasn’t legally protected at the time, and even the requisite main ingredient, Blue Weber Agave, wasn’t a must. But tequila was defining itself, slowly. In a move to push his product in the American market, Don Cenobio brought Casa Sauza to the 1893 Chicago World’s Fair, where it won the “Columbian Brandy Exposition Awards.” The win made Casa Sauza famous enough that the spirit was referred to as “tequila” from that point forward. Years later, in 1974, Don Francisco successfully petitioned the Mexican government to acknowledge the town of Tequila as the only legitimate source of tequila — further cementing the Sauza family’s vital role in the creation of the spirit. Don Cenobio is also why tequila is made with Blue Agave.One more contribution from Sauza’s founder: While “tequila,” the distillate of Blue Weber Agave cooked in above-ground steam ovens, didn’t have formal legal protections until 1974, Don Cenobio was ahead of the pack in terms of branding (see “World’s Fair” above) and ingredients. By singling out the spiky blue succulent as the best source of flavor for his tequila, he set a trend that eventually became law. Sauza prides itself on a soft touch.It calls the method “gentle extraction,” which sounds a bit like the debut single of a dentist-turned-saxophonist. In reality, this method, also known as the “diffuser” method, involves shredded agave (agave bagasse) put on a long belt and repeatedly rinsed, which gently extracts all the starchy juice from the fibrous pulp. This is opposed to, say, crushing the juices out, as in the old-school tahona or modernized mill process. Sauza lives right next door to its worst enemy.OK, maybe “worst enemy” is a stretch, and “main market competitor” is a more accurate term, but like Casa Sauza, we went for juicy. Sauza’s La Perseverancia distillery is a mere six-minute walk from Jose Cuervo. And to say Cuervo and Sauza haven’t mixed well is understatement. There’s even a rumor that Don Cenobio’s son, Don Eladio, shot and killed a Cuervo on the streets of Tequila in the 1900s. But wait, there’s more… Sauza and Cuervo had some Shakespearean drama.Don Francisco Sauza was briefly disowned for marrying a distant Cuervo relative in what’s basically the “Romeo and Juliet” story of Mexican tequila. He managed to inch his way back into the family business before abruptly selling it in 1976. The Sauza family’s legacy lives on… in more tequila brands.When he wasn’t being briefly disowned, Don Francisco (a.k.a. the “Romeo” to Jose Cuervo’s “Juliet”) was doing good work within the business, including launching Hornitos under the Casa Sauza umbrella in 1950. He also started the more upscale Tres Generaciones label in 1973 to celebrate three generations of Sauza family success in the tequila industry. Later, Guillermo Sauza, grandson to Don Francisco, relaunched the Fortaleza brand, in 2005. A bartender favorite, Fortaleza is the last Sauza family-owned distillery. Sauza makes a canned hard sparkler (like White Claw, but with tequila).Demonstrating a little extra savvy, Sauza got in on the hard seltzer trend in 2018, when it launched its version of the fizzy fad: Sauza Agua Fuerte. It was a good move, considering it turns out hard seltzer isn’t a trend after all, but a new way of life. The brand didn’t launch a seltzer, exactly, but a sparkling water mixed with Sauza tequila and fruit essences — basically a tequila-and-soda in a lovely can. It comes in Lime, Grapefruit, Mango, and Pineapple flavors. You’ll recognize the cans by the smiling skeleton mascot, who looks like he’s remembering that you owe him $20. The article 10 Things You Should Know About Sauza Tequila appeared first on VinePair. Via https://vinepair.com/articles/sauza-tequila-gold-silver-guide/ Via https://vinology1.weebly.com/blog/10-things-you-should-know-about-sauza-tequila The best summertime cocktails are fruity, refreshing, and seemingly endless in their thirst-quenching abilities. Watermelon accomplishes this on its own as a snack, so it’s no wonder it can do it in cocktails, too. With its satiating sweetness and freshness, watermelon is a welcome addition to spicy Margs, boozy lemonade, and everything in between. It’s flavorful enough to stand up to strong concoctions, mild enough to round out simpler drinks, and can sweeten even the saltiest rim. Don’t know where to start? Below are seven of VinePair’s most popular watermelon cocktails, ideal for the hottest days and balmiest nights — drink up! The Spicy Watermelon Margarita RecipeIf Margaritas are your summer drink of choice and you’re ready to spice things up, this is for you. This riff takes the classic tequila cocktail to the next level, incorporating fresh watermelon juice and sliced jalapeño for a balance of sweetness and spice. The Boozy Watermelon Lemonade RecipeYour health cleanse just left for vacation. Time to combine lemon, watermelon, ginger liqueur, gin, and rosemary simple syrup for a refreshing twist on a lemonade cocktail with a spicy kick on the finish. Float dry lemon soda on top for a bubbly sipper to pair with sandy toes. The Watermelon Spritz RecipeUpdate your spritz with watermelon juice, tequila, aloe liqueur, grenadine, sparkling rosé, and lemon juice for this tangy aperitif. Garnish with mint to complement this cocktail’s fresh, spa-inspired flavors. (Remember spas?) The Salty Watermelon RecipeSalt brings out watermelon’s natural sweetness in this tequila-based cocktail with added agave nectar and lime juice. After all, who doesn’t love a salty-sweet combo? Bubby’s Watermelon Margarita RecipeBubby’s, an American-style diner restaurant in Manhattan, makes this heavenly watermelon Margarita. But this ain’t your grandma’s Marg. The addition of watermelon to the requisite tequila, agave, lime, and Cointreau adds a freshness that’s so good, we won’t judge if you want to drink yours with breakfast. The Too-Tempting Melon Spiked Popsicles RecipeWe have just two words for you: boozy popsicles. These melony treats are summer’s new BFF. Puree cantaloupe and watermelon in a blender, and combine the mixture with vodka. Freeze, and enjoy these pops on their own or in a glass of sparkling wine, because you deserve it. The Watermelon & Basil Margarita RecipeThis recipe is about as “healthy” as cocktails get. Refreshing watermelon is a perfect pair for earthy añejo, and — paired with lime juice and basil simple syrup — these ingredients offer light and fruity flavors ideal for serving in a salt-rimmed glass. Garnish with a sprig of basil to add some extra brightness to the drink. The article Our Seven Most Popular Watermelon Cocktail Recipes appeared first on VinePair. Via https://vinepair.com/articles/7-best-watermelon-cocktail-recipes/ Via https://vinology1.weebly.com/blog/our-seven-most-popular-watermelon-cocktail-recipes And now our journey is at its end. Alas, we have come to the season finale of Sip Trip. It’s been a wild ride as Jeff Porter and his industry friends have crisscrossed the boot – AKA Italy – experiencing the culture of the country through its incredible wines. Our final episode finds us in the north or Italy in Piedmont, not to explore Barolo and Barbaresco, but instead to Asti and Nizza for Moscato and Barbera. And we even get into a little Natural Wine debate along the way. It’s the perfect ending to the first season of Sip Trip. Looking for more Sip Trip? Check out the series here. The article Sip Trip Finale appeared first on VinePair. Via https://vinepair.com/articles/sip-trip-finale/ Via https://vinology1.weebly.com/blog/sip-trip-finale Coca-Cola is officially entering the hard seltzer category with its popular Topo Chico mineral water. On Thursday, the beverage company behemoth announced it will offer a Topo Chico Hard Seltzer in select cities throughout Latin America later this year. There’s also good news for American drinkers: Coca-Cola later confirmed to Bloomberg News it plans to offer the new boozy seltzer in the U.S. in 2021. Since the brand was acquired by Coca-Cola in 2017 for $220 million, the sparkling mineral water has had massive success. In the first year following the acquisition, sales for Topo Chico jumped 39-percent to almost $130 million, according to Bloomberg Businessweek. There is so far no news on a lineup of flavors for Topo Chico Hard Seltzer, but the first image for the product shared in the press release appears to read “Tangy Lemon Lime” on the can. At the time of publishing, there is also no exact release date for the new hard seltzer but consumers can hope to see it on U.S. shelves sometime next year. The article Topo Chico Hard Seltzer Coming Soon to Latin America and U.S. appeared first on VinePair. Via https://vinepair.com/booze-news/topo-chico-hard-seltzer-release-date-usa/ Via https://vinology1.weebly.com/blog/topo-chico-hard-seltzer-coming-soon-to-latin-america-and-us So, you bought a decanter, thinking that it’s an important piece to add to your bar. You take it out of the box for the first time and pause. “How are you supposed to clean this again?” “Oh well,” you think, placing it on your bar to remain untouched (or used and unwashed) for months. If that’s you, listen up. We’ve found the best way to clean your decanter and it’s through the use of these stainless steel Decanter Cleaning Beads. Simply mix them with a bit of water, then pour them into your decanter (or carafe or Chemex) and swirl until you see stains and sediment wash away. Pour the beads back out, give them a rinse, and they’re ready to be used again. Each container includes over 250 beads and can be used time and time again for any hard-to-clean glassware in your kitchen. It makes a thoughtful, useful gift for any wine drinker and will quickly become indispensable for your wine routine. The article This Is The Best Way To Clean Your Wine Decanter appeared first on VinePair. Via https://vinepair.com/picks/how-to-clean-wine-decanter-2020/ Via https://vinology1.weebly.com/blog/this-is-the-best-way-to-clean-your-wine-decanter When bartender Ryan Magarian and distiller Christian Krogstad co-founded Aviation Gin in 2006 there was no commonly used term to describe their settled-upon style of gin. So Magarian coined one himself: New Western Dry. To comply with TTB regulations, the “main characteristic flavor” of any distilled spirit classified as gin must be derived from juniper berries. But like many laws, this definition leaves room for interpretation. Rather than produce a juniper-dominant gin, akin to a classic London Dry, Magarian and Krogstad instead crafted a style that was simply juniper-driven. Or as Magarian describes it, “A botanical democracy [with] President Juniper holding office.” Aviation was not the first brand to dial down the juniper and produce a gin in this style. Bombay Sapphire, Hendrick’s, and Tanqueray (No. TEN) had each already proven this formula was incredibly popular with consumers, attracting those who were previously put off by juniper’s polarizing, piney flavor. But Magarian was the first who sought to define the trend as an unofficial, standalone gin style. Nearly 15 years on, the New Western Dry moniker is widely used among bartenders and spirits aficionados. The number of distillers adopting the style continues to grow — not just in America but across the globe, in countries like Japan. What Does New Western Dry Mean?Magarian says that when he first devised the term New Western Dry, it was intended to be “a riff on the term ‘New World’ as used in the wine space.” Despite the inspiration, the term was never supposed to signify geographical origin. Just as London Dry gins do not need to be made in the British capital, New Western Dry was simply a means of describing gins with a gentler juniper influence. Needless to say, the term has caused some confusion in the intervening years, especially as the style has been adopted by distillers around the world. These days, many in the spirits industry prefer to use less geographically binding terminology, such as “New Age” or “Contemporary” gins. The Widespread Appeal of New Western Dry GinRegardless of what you call it, spirits industry professionals agree that this style of gin benefits from its approachable profile, which offers broader appeal than London Dry. “Being a bourbon girl myself, the juniper and the piney-ness [of London Dry] can be over the top, and is sometimes too much for me,” says Trudy Thomas, a Nashville-based certified spirits educator. “But I love the freshness and balance these new-age styles bring — not just to the gin itself but to the cocktails that they can be mixed with.” This is an important, sometimes overlooked consideration. The New Western Dry style is an approachable introduction to the gin category for consumers — a “bridge” for vodka drinkers, as Thomas puts it. But it also offers an exciting new range of flavor combinations for bartenders to experiment with. Distillers, too, are benefitting from the growing popularity of the style. “What’s great about this category is that you’re able to bring in non-classic botanicals that are local,” Thomas says. Distilling Gin With a Sense of PlaceFor hundreds of years, distillers supplemented their juniper-dominant gins with a fairly rigid supporting cast of botanicals, including coriander seeds, angelica root (and seeds), citrus peel, orris root, licorice, cassia, and cinnamon. The evolution of the New Western style has not just seen the juniper toned down, giving more prominence to these other ingredients; instead, distillers have introduced new ingredients to the fold, capturing a sense of place in the process. The cucumber and rose petal included in Hendrick’s Gin are said to have been inspired by cornerstones of British culture: cucumber sandwiches and rose gardens. Suntory’s Roku is a yuzu-driven love letter to Japan, with sakura flower, sakura leaf, sencha tea, gyokuro tea, and sansho pepper included in its botanical bill. And what could better transport drinkers to the American “Old West” than sarsaparilla-spiked Aviation? Lower-production, craft distillers cast an even-more-local gaze for their inspiration. One such example is Texas-based Treaty Oak Distilling, which includes lavender, grapefruit, lemon, and pecans in its Waterloo No. 9 Gin. “We made Waterloo No.9 to be an expression of Central Texas Hill Country, [the area] just outside of Austin,” says Courtney Dymowski, Waterloo Gin’s director of gin research and development. “Coming from a craft distillery, where your specific location plays a huge importance on the spirit that you produce, a careful selection of botanicals is really important,” she adds. “The New Western style really allows that to be at the forefront of crafting a gin recipe.” Crafting Cocktails With New Western Dry GinGiven its balanced, often refreshing profile, gin enthusiasts could rightly argue that the best way to enjoy a New Western Dry is neat or with a large cube of ice. It’s certainly the most effective way to appreciate the interesting range of botanicals on show. But ultimately, as with a London Dry or any other white spirits, the main appeal comes from crafting cocktails. “It’s great to have this expanded range of flavors to choose from, it gives you so many fun, new, expanded options,” says Alex Smith, partner at San Francisco gin bar Whitechapel. But with that choice come important considerations. That stone fruit-driven New Western gin you just discovered from your local craft distillery? Probably not the best ingredient for mixing a bone-dry Martini — or any Martini, for that matter. “With the juniper dialed down and all these other botanicals [featuring] more prominently, consider what flavors are being highlighted and how can you use them?” Smith advises. The easiest place to start draws inspiration from pairing food and wine, and matching like for like. Take Nolet’s, for example: With its perfumed profile and notable berry influence, this gin is the perfect foil for a cocktail like the Bramble, which already includes a berry-based modifier. Those seeking to shake up their Negroni — figuratively speaking, of course — should look no further than Tanqueray’s Rangpur. With notes of zesty lime and juicy orange, it’s the perfect partner for Campari. When mixing a Tom Collins or gin sour, citrus-forward gins such as Tanqueray No. TEN or Roku are no- brainers. They also pour exceedingly delicate Martinis when stirred with a scant portion of vermouth (such as Dolin) and garnished with a lemon twist (naturally). To borrow a phrase (or two) from Magarian: Whether you describe it as New Western, Contemporary, or New Age, there’s a whole “New World” of gin out there that’s ripe for exploration. If you haven’t found one that suits your palate yet, you probably haven’t searched far enough. The article A Field Guide to New Western Dry Gin — From Balance to Botanicals to Brands appeared first on VinePair. Via https://vinepair.com/articles/best-new-western-dry-gin-guide/ Via https://vinology1.weebly.com/blog/a-field-guide-to-new-western-dry-gin-from-balance-to-botanicals-to-brands The Old Fashioned is one of the world’s oldest and most beloved whiskey cocktails. It’s also one of the simplest. A standard Old Fashioned combines bourbon or rye whiskey with Angostura bitters and Demerara syrup. Despite its name, the Old Fashioned can be easily modified to meet a variety of flavor preferences, or tweaked to include a different spirit. Looking to update a classic? Here are eight of our favorite ways to make an old favorite new again. The Caribbean Old Fashioned RecipeTwo types of rum star in this Caribbean-inspired recipe. Mix aged rum and white rum with Demerara syrup and tropical bitters for a light and citrusy drink ideal for summertime sipping. The Orange Old Fashioned RecipeThis playful take on the classic Old Fashioned combines rye, orange bitters, and Grand Marnier for a spicy concoction with an extra hit of citrus. The Toasted Marshmallow Old Fashioned RecipeThis Scotch-based Old Fashioned riff will have you coming back for s’more. The mixture of homemade marshmallow syrup, aromatic bitters, and Scotch makes for a smoky and sweet cocktail ideal for fireside lounging. Garnish with a toasted marshmallow for an extra-festive presentation. The Old-Fashioned Summer RecipeThis Old Fashioned variation is practically made for day drinking. This recipe subs whiskey for port, making for a light sipper ideal for warm weather. To make this low-ABV cocktail, combine rosé port with triple sec and honeysuckle simple syrup. Walnut and Maple Old Fashioned RecipeYou’ll go nuts for this Thanksgiving-inspired drink. The combination of bourbon, maple syrup, and walnut bitters makes for a boozy yet balanced drink with flavors that showcase bourbon’s sweet and spicy notes. The Ancient Old FashionedIf you want to get extra fancy, this drink is for you: Bourbon is fat-washed with sesame oil, then mixed with Hennessy Black, Benedictine, and bitters for an unforgettable drink. We especially like it with sesame chicken. The Buttered Pecan Old Fashioned RecipeThis ice cream-inspired treat is alcohol-forward enough to please your adult palate. Bourbon, buttered pecan simple syrup, and aromatic bitters are mixed into decadent bliss. The Calvados Old Fashioned RecipeDelicate apple flavors star in this recipe. Apple brandy and honey give this cocktail its sweetness, which is balanced with aromatic bitters. Garnish with apple slices for a crispy, autumnal sipper. The article Eight Great Old Fashioned Recipe Riffs appeared first on VinePair. Via https://vinepair.com/articles/8-great-old-fashioned-cocktail-recipes/ Via https://vinology1.weebly.com/blog/eight-great-old-fashioned-recipe-riffs |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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