Had this excellent cocktail at Mooncloud in the Berkshires, where the drinks are only rivaled by the great 90s soundtrack. The Battle of Jalisco has: Lunazul tequila is 100% Blue Weber agave, meant to be a pure representation of the agave. It’s clean, citrus, peppery—and great for cocktails. Want to be the first to get the monthly … Continue reading
Happy hour is known for its hard-hitting intellectual topics, and who are we to stray? This summer we’ve been collecting input on the best happy hour / apero snack. Some people put out full spreads (think lots of cheese and crackers, all manner of dips and things to shovel it into your mouth with) — … Continue reading
In Etna, they produce spumante that has notes of lime pith than volcanic minerality. Sales have increased with the rise of the spritz—they currently make up 33% of all Etna sales in the US. I think I helped the domestic sales while I was there, as I drank Campari spritzes every day at aperitivo. Given spumante … Continue reading
Some great summer cocktails involve vermouth, which is made from a neutral base wine and lots of botanicals. A common misperception is that red vermouth is made with a base of red wine, but actually the color just comes from different botanicals. Lustau, a prominent sherry house in Jerez, Spain, even makes a “rosé” vermouth. … Continue reading
Or did it ever end? With the ridiculous explosion of Aperol spritzes forming seas of orange in piazzas and bars worldwide, these all-in-one Almare Spritz cocktails are fantastic to have on hand. Comes in three flavors: Classico is your typical Aperol style with lots of bittersweet orange; Hugo which has very pretty elderflower in it; and our … Continue reading
I made up a cocktail. Basically, it was end-of-summer bounty but when you throw it all together and it’s so good! And it’s perfect timing for National Port Wine Day on September 10. Most people think ruby or tawny when they think of port, but white port is excellent for cocktails. Like this one, which I … Continue reading
Normally I drink my scotch neat (or with a small ice cube), and am dubious of adding anything that would dilute or spoil the taste. But scotch cocktails are handy when you want to stretch your drink and not have so much alcohol, plus they can be very refreshing pre-dinner. I recently tried a few mixers with Speyburn … Continue reading
Love me some Aperol spritz, but every once in a while you need an alternative and the Hugo fits the bill on hot summer days. Invented in 2005 in Northern Italy, it’s light and floral with lots of effervescence from the Prosecco bubbles. And, super simple to make! 1 ounce Elderflower syrup or liqueur like St. Germain … Continue reading
Had no idea Angostura made rum in addition to their omnipresent bitters. Made in Trinidad, the 5-year-old Rum is a blend of light gold rums, aged for a minimum of 5 years in used bourbon oak barrels. It was great in this Queen’s Park Swizzle cocktail, which was created over 100 years ago at the … Continue reading
Reality: they named it the Open because you should be opening wine. Duh. The official wine of the US Open is Kim Crawford Sauvignon Blanc. New Zealand varieties are always super zesty, zingy, and punchy with grapefruit. Kind of like some people’s backhand I guess. They serve it all over the stadium but you can find it … Continue reading
